Saturday, August 13, 2011

Thai pork curry recipe - Kaeng Hung Ley


500 grams lean pork, cut into 1½" x 1½" pieces
500 grams belly pork, sliced into ½" thick
1 tablespoon black soy sauce
5 cloves garlic, crushed
4 shallots, smashed
¼ cup cooking oil
1 cup water
¼ cup fish sauce
2 tablespoons tamarind paste
2 tablespoons palm sugar
½ teaspoon salt
½ cup shredded ginger
2 packages masara powder, 4 g. each

Curry Paste Ingredients
3 red dried chillies
2 teaspoons sliced lemongrass
2 slices galangal
2 tablespoons sliced shallots
4 cloves garlic
¼ teaspoon shrimp paste
1/8 teaspoon salt


Marinate pork in black soy sauce, garlic and onion for 10 minutes. Blend all curry paste ingredients with ¼ cup cooking oil in an electric blended to produce a very fine paste and pour into a 4-quart container. Microwave uncovered,. at High (600-700 Watts) for 2 minutes. Add pork, masara powder, ginger and water, stir well and season with fish sauce, palm sugar and tamarind paste. Cook, covered, at High for 5 minutes. Reduce power to Low (90 Watts) and cook for 1 hour. For the last 30 minutes, cook, uncovered.

No comments:

Post a Comment