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Best curry recipes. Gaeng Hang Lay Moo. Copyright 2014 Terence Carter / Grantourismo. All Rights Reserved.
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5 from 2 votes

Gaeng Hang Lay Moo Curry Paste

This is the curry paste to make Gaeng Hang Lay Moo Curry (Northern Thai Pork Belly Curry).
Prep Time15 mins
Total Time15 mins
Course: Curry Paste
Cuisine: Thai
Servings: 250 g
Calories: 479kcal
Author: Terence Carter


  • 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


  • 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 pot, 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.


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