Hungley curry with sweet potato, ginger and pickled garlic


Vegan Hungley curry with vegetables

If you like vegetable curries, this little-known dish from northern Thailand is for you. The recipe is very simple!

Serves 2:


Curry paste:

5 dried cayenne peppers, stems and seeds removed

10 g lemongrass, chopped

10 g galanga, chopped

5 g garlic

10 g shallot

2 teaspoons of Hungley curry powder (or Indian curry powder)

2 teaspoons salted soybeans


Rehydrate the peppers in hot water for about 5 minutes. Then drain and pound in a mortar. Gradually add the lemongrass, galanga, garlic, shallot, Hungley powder and finally the soybeans. Pound until smooth.


Curry sauce:

Curry paste prepared according to the above recipe.

125 g taro, peeled and cut into 6 equal pieces

125 g sweet potato, peeled and cut into 6 equal pieces

500 ml vegetable stock

1 teaspoon coconut sugar

1 tablespoon tamarind juice

½ teaspoon salt

15 g g ginger, cut into thin julienne strips

20 g pickled garlic

20 g peanuts, unsalted, dry roasted


Bring the stock to the boil. Add the taro, sweet potato, curry paste and seasoning (sugar, tamarind juice and salt) and cook for about 10 minutes or until the taro and sweet potato are 70% cooked. Stir in the ginger and garlic and cook for about 5 minutes more.


Taste to adjust seasoning and check if vegetables are cooked through. Transfer to a serving bowl and garnish with peanuts.


What is Hungley powder? It is a blend of spices, originally from Burma, sold in vintage-looking bags. If you don't have any, simply substitute Indian curry powder, the smell and taste are quite similar.



Opening time:
Mon - Sat : 7h30–14h30 / 17h-19h30
Soi Khao Phra, Bophut, Koh Samui

+669 37 84 89 76

TAT n°34/01491

© 2016-2020 by InFusion Cooking Classes

All rights reserved