Hanglay curry (kaeng hang lay)

Main Dish
4 servings
15 min
30 min
Very Easy
This Kaeng Hanglay recipe was traditionally served at various festivals in northern Thailand. So it's very important and it's very delicious.


Number of serving: 4
500 g pork neck, cut into 1 inch cubes

7 g hang lay powder

50 g pre-prepared red curry paste

50 g roasted peanuts

50 g pickled local garlic

100 g fresh garlic

100 g shallots

200 g onions, sliced

50 g ginger, shredded

50 g tamarind juice

50 g palm sugar

20 g light soy sauce

10 g dark soy sauce

2-3 potatos


  • Combine the pork with the hang lay powder, curry paste, peanuts, fresh garlic, shallots, onions, ginger, tamarind, sugar and both types of soy sauce.
  • Marinade for one hour.Heat up a pot, add the marinated pork and simmer over low heat until the pork is tender.
  • Add the pickled garlic and reduce the heat to very low. Add potato and Simmer, stirring occasionally, for another 30 minutes.
  • Garnish with the remainder of the ginger before serving with steamed rice.


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