Thai > Curries

Kaeng Hang Le with Shrimp Recipe

Ingredients with Measurements:
- 1 lb of shrimp, peeled and deveined
- 2 tbsp of vegetable oil
- 1 can of coconut milk (13.5 oz)
- 2 tbsp of red curry paste
- 1 tbsp of tamarind paste
- 1 tbsp of palm sugar
- 1 tbsp of fish sauce
- 1 cup of water
- 1 cup of sliced pork belly
- 1 cup of sliced shallots
- 1 cup of sliced garlic
- 1 cup of sliced ginger
- 1 cup of sliced lemongrass
- 1 cup of sliced galangal
- 1 cup of sliced kaffir lime leaves
- 1 cup of sliced Thai chilies
- 1 cup of sliced coriander roots

Special equipment needed:
- Large pot or wok
- Wooden spoon

Step-by-step instructions:

1. Heat the oil in a large pot or wok over medium heat.
2. Add the sliced pork belly and cook until browned.
3. Add the shallots, garlic, ginger, lemongrass, galangal, kaffir lime leaves, Thai chilies, and coriander roots. Cook until fragrant.
4. Add the red curry paste and stir until combined.
5. Add the coconut milk, tamarind paste, palm sugar, fish sauce, and water. Stir until combined.
6. Bring the mixture to a boil and then reduce the heat to low.
7. Add the shrimp and cook until they turn pink and are cooked through.
8. Serve hot with steamed rice.


- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings

Nutritional information:
- Calories: 420
- Fat: 28g
- Carbohydrates: 17g
- Protein: 25g

Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Red curry paste can be substituted with green curry paste.
- Tamarind paste can be substituted with lime juice.
- Palm sugar can be substituted with brown sugar.
- Fish sauce can be substituted with soy sauce.

Variations:
- This recipe can be made with chicken or beef instead of shrimp.
- Vegetables such as eggplant, bamboo shoots, and bell peppers can be added to the curry.

Tips and tricks:
- Use fresh ingredients for the best flavor.
- Adjust the amount of Thai chilies to your desired level of spiciness.
- Use a wooden spoon to stir the curry to prevent the coconut milk from curdling.

Storage instructions:
- Store leftovers 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 the curry in a large bowl with steamed rice on the side.

Garnishes:
- Garnish with fresh cilantro leaves and sliced red chilies.

Pairings:
- Serve with a cold beer or a glass of white wine.

Suggested side dishes:
- Steamed rice
- Naan bread
- Roti bread

Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk to thin it out.
- If the curry is too spicy, add more coconut milk or sugar to balance the heat.

Food safety advice:
- Make sure to cook the shrimp until they are pink and cooked through to prevent foodborne illness.

Food history:
- Kaeng Hang Le is a traditional Northern Thai curry made with pork belly and a blend of spices.

Flavor profiles:
- This curry is spicy, sweet, and sour with a rich and creamy coconut milk base.

Serving suggestions:
- Serve the curry in individual bowls with steamed rice on the side.

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Region: Thai

Taste: Spicy, Savory, Tangy, Umami, Pungent