Ingredients with Measurements:
- 1 pound pork belly, sliced
- 2 tablespoons vegetable oil
- 2 tablespoons red curry paste
- 1 tablespoon shrimp paste
- 1 tablespoon palm sugar
- 1 tablespoon tamarind paste
- 1 tablespoon fish sauce
- 1 cup water
- 1 cup coconut milk
- 1/4 cup sliced ginger
- 1/4 cup sliced garlic
- 1/4 cup sliced shallots
- 2-3 dried red chilies
- 2-3 kaffir lime leaves
- 1/4 cup roasted peanuts
- Salt, to taste
Special equipment needed:
- Mortar and pestle
- Large pot or Dutch oven
Step-by-step instructions:
1. In a mortar and pestle, pound the ginger, garlic, shallots, and dried red chilies until they form a paste.
2. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the curry paste and shrimp paste and stir until fragrant, about 1-2 minutes.
3. Add the pounded paste and stir until fragrant, about 1-2 minutes.
4. Add the sliced pork belly and stir until browned, about 5-7 minutes.
5. Add the palm sugar, tamarind paste, fish sauce, water, coconut milk, and kaffir lime leaves. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and let simmer for 1-2 hours, or until the pork is tender.
7. Add the roasted peanuts and salt to taste.
8. Serve hot with steamed rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 1-2 hours
Temperature:
- Medium heat for cooking
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 400
- Fat: 30g
- Carbohydrates: 10g
- Protein: 20g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Red curry paste can be substituted with green curry paste.
- Palm sugar can be substituted with brown sugar.
- Tamarind paste can be substituted with lime juice.
- Fish sauce can be substituted with soy sauce.
Variations:
- Add vegetables such as eggplant or bamboo shoots.
- Use different types of meat such as chicken or beef.
- Add more or less spice depending on preference.
Tips and tricks:
- Use a mortar and pestle to pound the ginger, garlic, shallots, and dried red chilies for a more authentic flavor.
- Let the curry simmer for a longer time to allow the flavors to develop.
- Serve with steamed rice to soak up the flavorful sauce.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a microwave or on the stove over low heat until heated through.
Presentation ideas:
- Serve in a large bowl with steamed rice on the side.
- Garnish with fresh cilantro or basil.
Garnishes:
- Fresh cilantro or basil
Pairings:
- Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
- Stir-fried vegetables
Troubleshooting advice:
- If the curry is too spicy, add more coconut milk to tone down the heat.
- If the curry is too thick, add more water or coconut milk to thin it out.
Food safety advice:
- Make sure to cook the pork thoroughly to avoid any foodborne illnesses.
Food history:
- Kaeng Hang Le is a traditional Northern Thai curry that originated from the Burmese Shan people.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with steamed rice and a side of stir-fried vegetables.
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Region: Thai