Kaeng Hung Leh (curry) Recipe
Northern Thai style curry with tender pork belly with peanut, pickled garlic with sliced ginger served with rice.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pork
Cut the pork belly into bite-sized pieces and set aside.
- 2
Cook the Curry
In a large pot, heat a little oil over medium heat. Add the red curry paste and stir-fry for 1-2 minutes until fragrant.
- 3
Add Pork
Add the pork belly to the pot and cook for about 5 minutes, stirring occasionally.
- 4
Simmer with Coconut Milk
Pour in the coconut milk and water. Stir well, then bring to a simmer.
- 5
Add Seasonings
Add the fish sauce, palm sugar, pickled garlic, sliced ginger, and roasted peanuts. Stir to combine.
- 6
Cook Until Tender
Cover and let simmer for 30-40 minutes, until the pork is tender and the flavors meld together.
- 7
Serve
Serve hot over cooked rice.