Hungley pork curry, pickled garlic and roasted peanuts


This spicy dish form Northern Thailand is also called Burmese curry. With its very distinctive taste, this curry has no equivalent in Thai cuisine. Give it a try and enjoy unique flavors.

Serves 2.

Curry paste:

5 dried cayenne peppers, stems and seeds removed

10 g lemongrass, chopped

10 g galangal, chopped

5 g garlic

10 g shallot

2 teaspoons Hungley curry powder (or Indian curry powder)

1 teaspoon shrimp paste

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

Curry sauce:

Curry paste prepared according to the above recipe

250 g pork te