GAENG HUNG LEY (HUNGLEI CURRY)

Ingredients

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

Instructions

  1. Pound all curry paste ingredients until smooth and well mixed.
  2. 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
  3. Add onion, ginger and pickled garlic. Then simmer until dried. It is ready to serve.