Gaeng Hang Lay Moo Curry — Northern Thai Pork Belly Curry Recipe
Of all the curries in Thailand, this Northern Thai pork belly curry called Gaeng Hang Lay Moo must be the most decadent and moreish of all.
Servings: 4 Serves
- 150 g Hang Lay curry paste see above
- 200 g taro roots diced,
- 200 g lotus roots sliced
- 500 g pork belly diced
- 50 g young ginger julienned
- 5 g coriander sprigs
Boil taro roots and lotus roots in a pot of water until cooked (about 10 minutes). Drain and set aside.
Sear pork belly in a pan at high heat.
Pour curry into the pan until meat is covered and simmer on low heat for half an hour.
Add cooked roots to curry.
Ladle pork belly curry into serving bowls and garnish with coriander sprigs and young ginger.
Serve with steamed jasmine rice on the side.
Serving: 1g | Calories: 831kcal | Carbohydrates: 31.2g | Protein: 61.2g | Fat: 47g | Saturated Fat: 14.5g | Cholesterol: 144mg | Sodium: 2051mg | Fiber: 3.8g | Sugar: 0.2g