Hanglay Curry (Kaeng Hang Lay)

Hanglay Curry or Kaeng Hanglay in Thai. This Kaeng Hanglay recipe was traditionally served at various festivals in northern Thailand and especially when young teenage boys become novices. The Kaeng Hang Lay curry was served to the Monks first and later cooked potato was added to stretch the dish for the rest of the community.

  • 500 g pork neck, cut into 1 inch cubes
  • 7 g hang lay powder
  • 50 g pre-prepared red curry paste
  • 50 g roasted peanuts
  • 50 g pickled local garlic (small and roundish)
  • 100 g fresh garlic
  • 100 g shallots
  • 200 g onions, sliced
  • 50 g ginger, shredded
  • 50 g tamarind juice
  • 50 g palm sugar
  • 20 g light soy sauce
  • 10 g dark soy sauce
  • 2-3 potatos
  • Combine the pork with the hang lay powder, curry paste, peanuts, fresh garlic, shallots, onions, ginger (all but a few teaspoonfuls), tamarind, sugar and both types of soy sauce.
  • Marinade for one hour.
  • Heat up a pot, add the marinated pork and simmer over low heat until the pork is tender.
  • Add the pickled garlic and reduce the heat to very low.
  • Add potato and Simmer, stirring occasionally, for another 30 minutes.
  • Garnish with the remainder of the ginger before serving with steamed rice.