My Favorite Northern Curry (Gaeng Hung Lay Moo)
Hung lay is the most popular curry in Northern Thailand, with a crave-worthy sourness from tamarind. You can see the multiethnic influence from India, Burma and China in the ingredients.
Ingredients
| 1 lb | 455 g | pork belly, cut into 1-inch cubes |
| 2 lb | 905 g | boneless pork shoulder, cut into 1 1/2-inch cubes |
| 1/2 cup | 120 ml | red curry paste |
| 2 tsp | 10 ml | curry powder |
| 1 tbsp | 15 ml | garam masala |
| 2 tbsp | 30 ml | canola or other high-temperature cooking oil |
| 3 cups | 720 ml | chicken stock, or as needed to cover |
| 3/4 cup | 180 ml | roasted peanuts |
| 3 inch piece | fresh ginger, cut into matchsticks | |
| 30 | pickled garlic cloves, peeled | |
| 1 1/2 tbsp | 23 ml | palm sugar or brown sugar |
| 1 1/2 tbsp | 23 ml | Thai tamarind concentrate |
| 2 tbsp | 30 ml | fish sauce |
| 2 tbsp | 30 ml | light soy sauce |
| 2 tbsp | 30 ml | black soy sauce |
| 1/3 cup | 80 ml | pickled garlic juice |
Instructions
- In a large bowl, combine the pork belly, pork shoulder, red curry paste, curry powder and garam masala. Massage together for about a minute to work the marinade into the pork. Cover and marinate in the fridge for 4 hours or overnight.
- When ready to cook, heat an 8-quart Dutch oven or pot over high heat for 2 to 3 minutes. Swirl in the oil and fry the pork, turning occasionally, for 6 to 10 minutes until browned on all sides.
- Pour in the chicken stock to cover by 1 inch. Add the peanuts, ginger and pickled garlic cloves. Bring to a boil, then reduce to a simmer. Cover and simmer, stirring occasionally and scraping the bottom so nothing sticks, for 1 to 1 1/2 hours, until the pork belly is fork tender and the curry has a thick, gravy-like consistency.
- To season, stir in the palm sugar, tamarind concentrate, fish sauce, light soy sauce, black soy sauce and pickled garlic juice. Simmer 5 more minutes, taste, adjust the seasonings and serve. Pro Tip: Thai pickled garlic can be found in Thai grocery stores or online. It is pickled while young and firm and provides an earthy acidity that cuts through the richness of the pork belly.