Gaeng Hung Lay from Chiang Mai

Today we had “Gaeng Hung Lay” ( แกงฮังเล ), a northern Thai specialty, which is sometimes also called “Chiang Mai Curry.” In northern Thailand, a lot of pork is eaten, and so the classic ingredient for a curry of this type with the spicy Chiang Mai curry paste is pork belly. However, we decided on pork tenderloin, which also harmonizes very well with the paste.

Preparation

First, place the piece of tamarind in about 80ml (2.7 fl oz) of warm water and let it soak for a while.

Then slice the pork tenderloin into approximately two-centimeter-thick slices. Peel the ginger and cut it into rough batons. Peel the shallots and cut them in half.

Now heat the oil in a wok or pan and fry the curry paste in it. Before it burns, add the pork slices and fry both together with occasional stirring.

Meanwhile, lightly roast the peanuts in another pan. You can also use roasted peanuts from a can, but then the salt should be rinsed off.

Now add the shallots, ginger, and peanuts to the meat and paste, stir well, cover lightly with water, and bring to a boil.

Strain the tamarind water through a sieve and crush the tamarind pulp in the sieve. Then add the flavored water to the curry.

Now add the fish sauce and soy sauce as well as the sugar and let the whole thing simmer with a lid for about 40-45 minutes until the shallots fall apart and the meat is tender.

Serve the curry immediately with rice. Aroy Aroy!