Northern Style Hang Lay Curry Paste/น้ำพริกแกงฮังเล

Northern Style Hang Lay Curry Paste recipe comes all the way from India through the northern Burmese border.

Hang Lay Curry Paste 100 g. (Ingredients : Red Chili 25%, Garlic 10%, Shallot 20%, Salt 5%, Shrimp paste 20%, Herbs 10%, Lemongrass 5%, Garlangal 5%)

No preservatives added

Thai FDA Approved

You will  need.

1 LB of Pork cut into big chunks

2-3  Tbs  Hang Lay Curry Paste

Water or Broth

1/4 Cup Shredded Ginger

1 head garlic (peeled, but keep cloves whole)

2 Tbs Cane sugar or Dark brown sauce

1/4  Cup Tamarind sauce

Salt

Instruction

Marinade meat with Hang Lay Curry Paste, pinch of salt, and cane sugar.  Let the pork mixture rest in the fridge for at least 2 hours and place it in  slow cooker or pressure cooker. Pour water or broth over the meat and Shredded Ginger, Garlic clove (Peeled) and Tamarind sauce. Cook on Low about 4-6 hours. (Pressure cooker follow you pot instruction)

Serve over Jasmine rice