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Hunglay (Curry of North Thailand)

This Hunglay Curry has a unique taste due to it's evolution of Burma/Thai flavours. This curry ncludes the usual lemongrass, kaffir lime leaves, chiles, and kapi (shrimp paste) that one expects in Thai curry. However, the cinnamon, anise are an Indian and Burmese accent to the flavour, as well as the tumeric and curry powder in the marinade. The black bean is of the Chinese influence. Also note this curry is not a typical coconut milk curry!

This is a wonderful and not common tasting curry.

Curry Paste or purchased Red Curry Paste
1 tsp diced galanga
1 tablespoon minced lemon grass
1/2 teaspoon whole coriander seeds
2 tsp slivered kaffir lime leaves
3- 6 whole seeded dried chile, soaked in hot water for 20-30 minutes
4 cloves garlic
3-4 shallots
1/2 tsp cinnamon powder
1/2 tsp star anise powder
1/2 tsp shrimp paste (kapi) roasted until fragrant

Marinade
1# pork (or chicken or beef) cut into 1 inch cubes
2 tabs curry powder
1/2 tsp turmeric powder
1 tab sweet black bean sauce

2 tabs peanut or canola oil
2 tabs red curry paste as above or purchased red curry paste
1 to 1 1/2 cups stock or water
1/3 cup tamarind juice
1 1/2 tabs date palm sugar

Condiments
1/2 cup unsalted raw peanuts, chopped
10 cloves pickled garlic
1/8 cup thinly sliced of julienned ginger

Place curry paste ingredients into a mortor and pound with pestle to a smooth paste consistency. You can also use a food processor to make the paste.

To marinade the meat: Place tumeric, curry powder, and sweet bean sauce in a bowl and mix. Add meat and stir thoroughly to coat the meat. Let rest for 20-25 minutes.
Heat your desired pan, add oil, add curry paste and fry until fragrant over medium high heat about 2 or 3 minutes.
Add the marinated meat and stir for 3-4 minutes.
Add the remaining ingredients: stock or water, tamarind juice, and date palm sugar.

Bring to a simmer, continue cooking until meat is tender for about 30-45 minutes depending on cut of meat. Fish with 2 tabs Thai fish sauce (nam plah) or to taste.

Serve with steamed jasmine rice and the condiments.



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Content copyright © 2013 by Mary-Anne Durkee. All rights reserved.
This content was written by Mary-Anne Durkee. If you wish to use this content in any manner, you need written permission. Contact Mary-Anne Durkee for details.



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