Thai Recipe: Chiang Mai Curry
(Gaeng Hang Lay)
Adapted from Vatcharin Bhumichtr’s cookbook, The Taste of Thailand. This recipe used red curry paste. A thing to note about Thai curry is that in comparing it to Indian curry, Thai curries require less time to cook (often just a few minutes, once the ingredients are prepared and ready at hand) and are less thick (having a consistency of almost a soup that is heavily spiced). You can find ready-made curry pastes in oriental grocery stores, or make your own. Here is a recipe from the same cookbook for Red Curry Paste (Gaeng Pet) for those interested in making their own:
Red Curry Paste
8 dried long red chilies, deseeded and chopped
1 tsp/5ml ground coriander seed
½ tsp/2.5ml ground cumin seed
1 tsp/5ml ground white pepper
2 tbs/30ml chopped garlic (about 4 cloves)
2 stalks lemon grass, finely chopped
3 coriander roots, chpped
1 tsp/5ml chopped kaffir lime skin or finely chopped lime leaves
1 in/2.5cm piece galangal, chopped
2 tsp/10ml shrimp paste
1 tsp/5ml salt
Using a pestle and mortar or grinder, blend all the ingredients together to make a smooth paste. You should have about 4 tbs/60ml of paste.
Now for the Chiang Mai Curry recipe:
2 tbs/30ml oil
1 small garlic clove, chopped
1 tbs/15ml Red curry paste
4 fl oz/125ml/½ cup thick coconut milk, or evaporated milk
4 oz/120g lean pork, finely slivered
1 in/2.5cm piece ginger, finely chopped
2 tbs/30ml stock/broth or water
2 tbs/30ml fish sauce
1 tsp/5ml sugar
½ tsp/2.5ml turmeric powder
2 tsp/10ml lemon juice
4 cloves pickled garlic, coarsely chopped
- In a wok or frying pan, heat the oil until a light haze appears. Add the garlic and fry until golden brown.
- Add the curry paste, mix in and cook for a few seconds.
- Stir in the coconut milk, and cook until the iquid starts to reduce.
- Add the pork, stir well to coat the meat and cook for a few seconds.
- Add the ginger, stir and mix.
- Stirring quickly after each addition, add the stock or water, fish sauce, sugar, turmeric, and lemon juice.
- Stir and cook for a minute or two until you are sure the meat has cooked through.
- Add the pickled garlic, stir to mix, and turn into a serving bowl.