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Kaeng Hang Ley (Pork Curry) |
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Friday, 01 June 2007 |
- 1/2 cup Lemon grass
- 1 tblsp Galanga
- 1 tblsp Shrimp paste
- 4 Dried red chilies
- 1 kg Belly pork, cut into strips
- 1 tblsp Ground turmeric
- 1 tblsp Black soya sauce
- 3 cups Water
- 1/4 cup Palm sugar
- 1/2 tblsp Marinated soya beans
- 2 tblsp Chopped garlic
- 1/4 cup Ginger, pounded
- 1/2 cup Shallots, sliced
- 1/4 cup Tamarind juice
 Pound the lemon grass, galanga, shrimp paste and died chili in a mortar to a paste.
Put the paste in a pan with the pork, water, turmeric and black soya sauce and cook until the pork is tender. Add the remaining ingredients and boil.
Remove from the heat and flavour with fish sauce if wished. |
Thai Curries 
