Gaeng Hanglay
Ingredients
-
1 pound pork or chicken -
chopped into 2 cm cubes.
-
2 tablespoons fish sauce
-
2 tablespoons palm sugar
-
1 teaspoon of Gaeng
Hanglay curry paste
-
2 tablespoons oil
-
1/2 litre of water
-
50 g peanuts - roasted
until brown
-
30 g ginger - skin
removed and cut into strips
Direction
-
Put all the ingredients
for the paste together and pound using a pestle or liquidize for about 10 minutes
until the paste is smooth.
-
Put the pork, or chicken,
into a bowl along with the paste, fish sauce, palm sugar and chiang mai curry
and mix well.
-
Leave for 20 minutes or
overnight.
-
Put the oil into a wok
and fry the chicken and marinade for about 4-5 minutes until the paste is brown.
-
Then add the water and
bring to the boil. add the peanuts, ginger and cook for 20 minutes until the
sauce is thick.
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