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 you'll enjoy unique flavors.
Curry paste 5 spur dried red chilies, seeds removed 2 garlic cloves 2 shallots 1 lemongrass stalk, finely chopped 1 tablespoon finely chopped galangal
1 tablespoon hungley powder
1 teaspoon shrimp paste
Rehydrate chilies in hot water for about 5-10 minutes. Then drain and chop roughly. Add little by little chilies and other ingredients into a stone mortar (it's easier to pound if you add the ingredients little by little). Pound until smooth.
Curry sauce Curry paste prepared according to the above recipe
150 g pork belly, cut in 6 equal pieces
150 g pork shoulder, cut in 6 equal pieces
15 g ginger, cut in fine julienne
20 g pickled garlic 0.5 liter chicken stock 1 tablespoon coconut sugar 1 tablespoon tamarind juice 1 teaspoon salt 20 g peanuts, unsalted, roasted
Marinate pork meat with the hungley curry paste for at least 20 minutes. Then fry the pork mixture in 2 tablespoons of oil, on low heat, for about 5 minutes. Then add ginger, pickled garlic, chicken stock (or water) and seasoning (sugar, tamarind, salt). Cook on low heat with a lid for about 1 hour, stirring occasionally.
Add peanuts and then taste to adjust the seasoning.
TIp : you can reduce the cooking time to 20 minutes by using pork tenderloin instead of pork shoulder.
What is hungley powder? It is a blend of spices, originally from Burma, sold in bags with a vintage look. If you don't have any, simply substitute curry powder, the smell and taste are relatively similar.