Thai Hanglay Curry Recipe

Hanglay Curry - Northern Thai Pork Belly Curry Recipe (Gaeng Hung Lay). It has a base of chili paste created with chilies, garlic, shrimp paste, and shallots, the sauce in this dish is so complex and savory, its hard not to crave. Serve this delecious curry woth the sides of steamed rice in lunch or dinner to trat those taste buds ans satisfy that belly.

18 Rating -
Non Vegdiet
Thai Hanglay Curry

ingredients serve

Ingredients for Thai Hanglay Curry Recipe

  • 3-4 inch Ginger
  • As required Salt
  • 2 stick Lemongrass
  • As required Galangal
  • As required Kaffir lime
  • 3 coriander roots
  • 6 pre soaked big red chilies
  • 7 small dried chilies
  • 10 small garlic cloves
  • 10 small red shallots
  • 1.50 kilogram pork belly
  • 1.50 tablespoon hang lay curry powder
  • 1 tablespoon Soy Sauce
  • 1 tablespoon oyster sauce
  • 1/2 tablespoon black soy sauce
  • 1/2 teaspoon sesame oil
  • 1 pork/chicken stock cube
  • As required Curry Garlic, onions , and roasted peanuts
  • 2.50 tablespoon palm sugar
  • 3 tablespoon tamarind paste
  • 2 tablespoon roasted rice powder

Directions: Thai Hanglay Curry Recipe

step 1

  • STEP 1.Peel off the ginger skin. And then thinly slice it and chop them. (½ cup ginger)

step 2

  • STEP 2.In a mortar and pestle add 1 tsp salt, 2 heaping tbsp chopped lemongrass (remove the outer part), ½ tbsp chopped galangal, 1 tsp chopped skin of kaffir lime fruit, 3 chopped coriander roots, chopped pre-soaked red chilies, dry red chilies, garlic cloves and start pounding them and make it to a roughly fine paste.

step 3

  • STEP 3.Add ½ tbsp shrimp paste and mix it well with the mixture. Then add sliced small red shallots and keep pounding and mix it well with the paste.

step 4

  • STEP 4.Wash, drain, and cut the pork belly into small chunks.

step 5

  • STEP 5.Now in a big bowl add the pork chunks and 2 heaping scoops of the paste and coat it well on the pork. Add 1 ½ tbsp hung lay curry powder, 1 tbsp soy sauce, 1 tbsp oyster sauce, black soy sauce, sesame oil, 1 pork stock cube, and mix all this up very well.

step 6

  • STEP 6.Cover and marinate for at least 2-3 hours.

step 7

  • STEP 7.In a saucepan add 2 tbsp veg oil, add the meat mix and sear a little. Keep scooping and stirring occasionally at medium heat for 2-3mins

step 8

  • STEP 8.Cover it with a lid and let it cook for about 20 mins at low-medium heat. But keep scooping and stirring it occasionally.

step 9

  • STEP 9.Add 80ml water in the bowl where the meat mix was and clean it and add that water in the pan, give it a good stir, cover the lid and cook for more than 2 hours (stir occasionally).

step 10

  • STEP 10.After 2 hours add 2 ½ tbsp palm sugar, 3tbsp tamarind paste, and mix it well. cover the lid and cook it for more than ½ hour(stir occasionally).

step 11

  • STEP 11.Add 2tbsp roasted rice powder in the curry, give a good stir, cover the lid and cook it for more than ½ hour(stir occasionally).

step 12

  • STEP 12.Now add the roasted peanuts, garlic, ginger, and shallots, give a good mix, and cook it for more than 20mins or so. Taste if you need any sweetness or sourness.

step 13

  • STEP 13.After 20 mins of cooking our hunglay curry is ready, serve it with sticky rice and enjoy.
calories per serving
133 g Fat249 g Protein129 g Carbs30 g FiberOther

Current Totals

  • Fat
  • Protein
  • Carbs
  • Fiber


  • Carbs
  • Protein
  • Fiber


  • Fat

Vitamins & Minerals

  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
    < 1mcg
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp