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.
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 paste prepared according to the above recipe
250 g pork tenderloin, sliced
300 ml chicken stock
½ tablespoon sugar
1 tablespoon tamarind juice
½ teaspoon salt
15 g ginger, cut into thin julienne strips