Kaeng Hang Le - Northern Thai Pork Curry

Ingredients

• 500g (1.1 lb) pork shoulder, cut into bite-sized pieces 500g (1.1 lb) pork shoulder, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 shallots, finely chopped 2 shallots, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 thumb-sized piece of galangal, grated 1 thumb-sized piece of galangal, grated
• 2 stalks lemongrass, bruised and chopped 2 stalks lemongrass, bruised and chopped
• 4 dried red chilies, soaked in hot water and deseeded 4 dried red chilies, soaked in hot water and deseeded
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 2 tablespoons palm sugar 2 tablespoons palm sugar
• 2 kaffir lime leaves 2 kaffir lime leaves
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 28g, 18g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 24g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the shallots, garlic, galangal, lemongrass, and soaked dried chilies. Sauté until fragrant.
2. 2.
   Add the ground turmeric, cumin, and coriander to the pot. Stir well to combine with the aromatics.
3. 3.
   Add the pork shoulder to the pot and cook until browned on all sides.
4. 4.
   Pour in the coconut milk and bring to a simmer. Reduce the heat to low and let it cook for 1 hour, or until the pork is tender.
5. 5.
   Stir in the tamarind paste, palm sugar, kaffir lime leaves, and fish sauce. Simmer for an additional 10 minutes to allow the flavors to meld together.
6. 6.
   Remove from heat and garnish with fresh cilantro leaves.
7. 7.
   Serve the Kaeng Hang Le hot with steamed jasmine rice.

Treat your ingredients with care...

• Galangal — If you can't find fresh galangal, you can substitute it with galangal paste or ginger.
• Lemongrass — To release the flavors, bruise the lemongrass stalks by lightly pounding them with a rolling pin before chopping.
• Dried red chilies — Adjust the number of chilies according to your spice preference. Remove the seeds for a milder heat.

Tips & Tricks

• For an extra depth of flavor, marinate the pork in the curry paste for a few hours or overnight before cooking.
• If you prefer a thicker curry, you can reduce the amount of coconut milk or simmer the curry for a longer time.
• Adjust the spiciness by adding more or fewer dried red chilies.
• Serve the Kaeng Hang Le with a side of pickled vegetables to complement the flavors.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Kaeng Hang Le hot with steamed jasmine rice. The fragrant rice will soak up the delicious curry sauce, creating a perfect balance of flavors.

Presentation advice

Garnish the Kaeng Hang Le with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in a traditional Thai ceramic bowl to enhance the visual appeal.