GAENG HUNG LEY (HUNGLEI CURRY)
Curry paste Ingredients
- 9 dried chilies
- 1 teaspoon salt
- 2 teaspoons lemongrass
- 1 tablespoon garlic
- 1 tablespoon shallot
- 1 tablespoon curry powder
- 1 teaspoon shrimp paste
- ½ teaspoon coriander seeds
- ½ teaspoon cumin Seasoning mixture ingredients
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar
- 2 tablespoons tamarind sauce
- 1 tablespoon pickled garlic juice Other ingredients
- 1 pickled garlic
- 2 cups chicken stock
- ¼ cup onion and peanuts
- ¼ cup ginger
- 2 cups pork cartilage
- Pound all curry paste ingredients until smooth and well mixed.
- Stir fry the curry paste and chicken stock until it is aromatic. When boiling, add pork cartilage, peanuts and seasoning mixture. Simmer until pork cartilage tender
- Add onion, ginger and pickled garlic. Then simmer until dried. It is ready to serve.