GAENG HANGLAY

CHIANG MAI CURRY WITH CHICKEN, PORK

- GAENG HANGLAY -

INGREDIENTS:

9 PORK OR CHICKEN BREAST - CHOPPED INTO 2 CM CUBES.

2 TABLESPOONS FISH SAUCE

2 TABLESPOONS PALM SUGAR

1 TEASPOON OF GAENG HANGLAY CURRY PASTE

2 TABLESPOONS OIL

1/2 LITRE OF WATER

50 G PEANUTS - ROASTED UNTIL BROWN

30 G GINGER - SKIN REMOVED AND CUT INTO STRIPS

3 TABLESPOONS TAMARIND JUICE

TAMARIND PASTE: CHIANGMAI CURRY;

1 ½ TABLESPOONS GINZA - SKIN REMOVED AND CHOPPED

1 ½ TABLESPOONS LEMON GRASS - LOWER 1/3 ONLY CHOPPED

1 TABLESPOON SHALLOTS - CHOPPED

1 TEASPOON SHRIMP PASTE

1 TEASPOON TAMARIND - SKIN REMOVED AND CHOPPED

3 BIG RED DRIED CHILLIES, SEEDS REMOVED AND SOAKED IN WATER FOR AT LEAST 10 MINUTES

PREPARING:

PUT ALL THE INGREDIENTS FOR THE PASTE TOGETHER AND POUND USING A PESTLE OR LIQUIDIZE FOR ABOUT 10 MINUTES UNTIL THE PASTE IS SMOOTH. PUT THE PORK, OR CHICKEN, INTO A BOWL ALONG WITH THE PASTE, FISH SAUCE, PALM SUGAR AND CHIANG MAI CURRY AND MIX WELL. LEAVE FOR 20 MINUTES OR OVERNIGHT. PUT THE OIL INTO A WOK AND FRY THE CHICKEN AND MARINADE FOR ABOUT 4-5 MINUTES UNTIL THE PASTE IS BROWN. THEN ADD THE WATER AND BRING TO THE BOIL. ADD THE PEANUTS, GINGER AND TAMARIND JUICE AND COOK FOR 20 MINUTES UNTIL THE SAUCE IS THICK.