Slow-Cooked Chiang Mai Hung Lay Curry | Marion's Kitchen

Name: Slow-Cooked Chiang Mai Hung Lay Curry | Marion's Kitchen
Prep time: 20 min
Cook time: 105 min
Total time: 125 min
Yield: 4
Ingredients: 1 tbsp vegetable oil; 2 Asian red shallots, finely sliced; 1kg (2 lb 3 oz) pork belly, skin removed, cut into roughly 4cm (1.5”) chunks; ¼ cup tamarind concentrate; 50g (1.5 oz) palm sugar, finely shaved; 1 tsp sweet dark soy sauce (e.g. kecap manis)*; 2 tsp fish sauce; 4cm (1.5”) piece young ginger, peeled, finely julienned*; ¼ cup pickled garlic cloves and 1 tbsp pickled garlic juice*; coriander (cilantro) leaves, to serve; steamed rice, to serve; Curry paste:; 8 dried long red chillies; 2 stalks lemongrass, white part only, finely sliced; 4cm (1.5”) piece galangal, peeled, roughly chopped; 2 Asian red shallots, peeled, roughly chopped; 4 tsp garam masala*; 1 tsp turmeric; 1 tsp shrimp paste; 2 tsp sea salt

Prep 20m

Cook 1h 45m

Total 2h 5m

This slow-cooked Chiang Mai Hung Lay Curry is a fragrant and flavorful Thai dish with tender pork belly, aromatic spices, and a hint of sweetness. The rich curry paste combines with tamarind, palm sugar, and ginger for a deep, complex flavor. Serve with steamed rice for a hearty and satisfying meal.

Homemade Thai Dinners