Gaeng Hang Lay
แกงฮังเล
Gaeng Hang Lay
Northern Thai pork curry slowly braised with ginger, tamarind, peanuts and warm spices.
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About this dish
Northern Thai pork curry slowly braised with ginger, tamarind, peanuts and warm spices.
Nutrition per serving
Nutrition values are estimates per serving and may vary with brands, portions and substitutions.
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Smart substitutions
Substitutions can make the recipe easier, safer or suitable for a dietary need, but they may change the authentic flavour.
Flavour: lime juice plus brown sugar
Allergy: rice vinegar plus sugar
Dietary: lime juice plus sugar
Flavour: light brown sugar
Allergy: maple syrup
Dietary: coconut sugar
Flavour: light soy sauce plus a pinch of seaweed
Allergy: coconut aminos
Dietary: vegan fish sauce
Ingredients
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700 g pork shouldercubed
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300 g pork belly
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4 tbsp hang lay curry paste
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2 tbsp tamarind concentrate
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2 tbsp palm sugar
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3 tbsp fish sauce
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80 g Gingerjulienned
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10 pickled garlic cloves
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60 g roasted peanuts
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500 ml water
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1 tsp Garam Masala
Prepare and measure every ingredient before cooking. Thai recipes often move quickly once heat is applied.
Method
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1
Marinate
Coat pork with curry paste and spice powder for at least thirty minutes.
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2
Brown gently
Cook pork until the paste is fragrant and meat begins to colour.
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3
Braise
Add water, tamarind, palm sugar and fish sauce; simmer slowly.
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4
Add aromatics
Stir in ginger and pickled garlic during the final half hour.
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5
Finish
Add peanuts and reduce until the sauce clings to the tender pork.
What it tastes like
Deeply savoury, mildly hot, tangy and warmly spiced with ginger freshness.
Make it milder
Reduce fresh chillies and chilli paste, remove chilli seeds, and serve extra chilli separately.
Ingredient substitutions
Use locally available equivalents while keeping the balance of salty, sweet, sour, spicy and aromatic flavours.
Vegetarian alternative
Where suitable, replace meat or seafood with firm tofu, mushrooms or mixed vegetables and use vegetarian sauces and stock.
Common mistakes
Avoid overcrowding the pan, rushing aromatic stages, or failing to taste and balance the final seasoning before serving.
Serving the dish
Serve hot or at room temperature with the traditional accompaniment noted in the recipe.
Add the listed fresh herbs, lime, chilli, crispy aromatics or toasted toppings immediately before serving.
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Log in or registerCooking times and ingredient quantities are approximate. Ensure meat, seafood and eggs are thoroughly cooked, follow safe food-handling guidance, and adjust ingredients for allergies or dietary requirements.
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Gaeng Hang Lay
Gaeng Hang Lay
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