Hungley curry with sweet potato, ginger and pickled garlic


If you like vegetable curries, this little known dish from Northern Thailand is for you. The recipe is very easy !

Serves 2


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 salted soy beans
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. 
Vegan curry sauce
Curry paste prepared according to the above recipe

135 g taro root, peeled and cut in 6 equal pieces

135 g sweet potato, peeled and cut in 6 equal pieces

15 g ginger, cut in fine julienne

20 g pickled garlic
0.5 liter 
vegetable stock
1 tablespoon coconut sugar 
1 tablespoon tamarind juice
1 teaspoon salt
20 g peanuts, unsalted, roasted
Boil taro root and sweet potato in vegetable stock for about 8 minutes. Then add curry paste and boil gently 5 more minutes. Add the rest of the ingredients and cook 5 more minutes. Taste to adjust the seasoning. Serve with rice noodles.

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