Ingredients with Measurements:
- 1 pound pork belly, sliced
- 2 cups water
- 1 cup coconut milk
- 1/4 cup red curry paste
- 2 tablespoons fish sauce
- 2 tablespoons palm sugar
- 2 tablespoons tamarind paste
- 1 teaspoon salt
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon ground turmeric
- 1/2 teaspoon black pepper
- 2 cups potatoes, peeled and cubed
- 1/2 cup shallots, sliced
- 1/4 cup garlic, minced
- 1/4 cup ginger, minced
- 2 kaffir lime leaves
- 1/4 cup cilantro, chopped
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the pot over medium heat and add the pork belly. Cook until browned and crispy, about 5 minutes.
2. Add the shallots, garlic, and ginger. Cook until fragrant, about 2 minutes.
3. Add the red curry paste and cook for 1 minute, stirring constantly.
4. Add the water, coconut milk, fish sauce, palm sugar, tamarind paste, salt, coriander, cumin, cinnamon, cardamom, turmeric, and black pepper. Stir to combine.
5. Add the potatoes and kaffir lime leaves. Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until the potatoes are tender.
6. Remove the kaffir lime leaves and discard. Sprinkle with cilantro before serving.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for browning pork belly, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 30g
Carbohydrates: 25g
Protein: 20g
Sodium: 800mg
Sugar: 10g
Fiber: 4g
Substitutions for ingredients:
- Pork belly can be substituted with beef or chicken
- Red curry paste can be substituted with green curry paste
- Tamarind paste can be substituted with lime juice
- Potatoes can be substituted with sweet potatoes or butternut squash
- Kaffir lime leaves can be substituted with lime zest
Variations:
- Add sliced carrots or bell peppers for added color and flavor
- Use shrimp or tofu instead of pork for a vegetarian option
- Add a tablespoon of peanut butter for a nutty flavor
Tips and tricks:
- Be careful not to burn the curry paste when cooking it with the pork belly
- Adjust the amount of curry paste to your desired level of spiciness
- Use a potato masher to slightly mash the potatoes for a thicker consistency
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a bowl with a sprinkle of cilantro on top.
Garnishes:
- Lime wedges
- Sliced red chili peppers
- Fried shallots
Pairings:
- Jasmine rice
- Naan bread
- Steamed vegetables
Suggested side dishes:
- Thai cucumber salad
- Papaya salad
- Tom yum soup
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk to thin it out
- If the curry is too thin, simmer for longer to reduce the liquid
Food safety advice:
- Make sure the pork belly is cooked to an internal temperature of 145°F
- Store leftovers in the refrigerator within 2 hours of cooking
Food history:
Kaeng Hang Le is a traditional Northern Thai curry that is known for its rich and complex flavors. It is typically made with pork belly and a blend of spices, including cinnamon, cardamom, and coriander.
Flavor profiles:
- Spicy
- Sweet
- Savory
- Tangy
Serving suggestions:
Serve with rice and steamed vegetables for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai