Gaeng Hang Lay Moo Curry Paste
This is the curry paste to make Gaeng Hang Lay Moo Curry (Northern Thai Pork Belly Curry).
Servings: 250 g
Calories: 479kcal
Equipment
Ingredients
- 20 g dried red finger chilli peppers
- 10 g turmeric fresh
- 10 g coriander seeds
- 10 g cumin seeds
- 12 g ma-khwaen Thai prickly ash, optional (as it's hot and numbing)
- 90 ml vegetable oil
- 40 g ginger young
- 150 g of red curry paste see the curry paste recipe here
- 1.5 l water
- 1 g salt
- 200 ml tamarind juice
- 20 ml fish sauce
- 50 g palm sugar
- 80 g garlic
Instructions
- In a dry pan, toast chilli peppers, turmeric, cumin, coriander seeds and ma-khwaen together on low heat for 10 minutes. Once cooled, finely grind in a mortar or use a food processor to blend smooth.
- In a large, heavy bottomed wok, heat oil and sauté the sliced ginger. Add the red curry paste and cook until the oil separates. Add water and ground spices.
- Bring to a boil. Add salt, tamarind juice, fish sauce, palm sugar and garlic.
- Simmer for an hour.
- Curry can be stored in an airtight container in the refrigerator for up to 5 days.
Nutrition
Serving: 1g | Calories: 479kcal | Carbohydrates: 49.3g | Protein: 3.8g | Fat: 30.2g | Saturated Fat: 7.1g | Cholesterol: 0mg | Sodium: 2600mg | Fiber: 3.4g | Sugar: 27.6g