Thai-Burmese Pork Curry (Gaeng Hang Ley) Recipe

Name: Thai-Burmese Pork Curry (Gaeng Hang Ley)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp. peanut oil; 7 oz. pork belly; 2 bulbs pickled garlic, sliced; 2 tbsp. sliced fresh ginger; 2 tbsp. Burmese masala powder; 1 tbsp. red curry paste; 1 tbsp. palm sugar; honey; 2 cups water; 3 tbsp. fish sauce; 1 cup tamarind juice; prune juice; 1 cup chicken stock; 1 tbsp. dark soy sauce; 1 tbsp. roasted peanuts

Servings: persons

1 tbsp. peanut oil
7 oz. pork belly
2 bulbs pickled garlic, sliced
2 tbsp. sliced fresh ginger
2 tbsp. Burmese masala powder
1 tbsp. red curry paste
1 tbsp. palm sugar
honey
2 cups water
3 tbsp. fish sauce
1 cup tamarind juice
prune juice
1 cup chicken stock
1 tbsp. dark soy sauce
1 tbsp. roasted peanuts

1
Add peanut oil to a wok and place on medium heat.
2
Cut the pork belly into bite-sized pieces and place in the wok.
3
Mix together the garlic, soy sauce, masala powder, red curry paste, sugar and fish sauce; add to wok and stir.
4
Add 1 cup water and 1/2 chicken stock; increase heat, bring to a light boil and stir for 5 minutes.
5
Add the rest of the water and chicken stock; bring to a boil again.
6
Simmer for 3 to 4 minutes.
7
Add the tamarind juice and season to taste.
8
Add peanuts and ginger, cooking until sauce thickens to desired consistency.
9
Remove from heat and serve with sticky rice.

359

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tbsp. peanut oil, 7 oz. pork belly, 2 bulbs pickled garlic, sliced, 2 tbsp. sliced fresh ginger, and more.

Yes, Thai-Burmese Pork Curry (Gaeng Hang Ley) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai-Burmese Pork Curry (Gaeng Hang Ley)

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