Hunglay (Curry of North Thailand)
This is a wonderful and not common tasting curry.
Curry Paste or purchased Red Curry Paste
1 ½ 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
1/2 tsp cinnamon powder
1/2 tsp star anise powder
1/2 tsp shrimp paste (kapi) roasted until fragrant
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
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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