Ecomely

Language

Gaeng hang lay (curry de porc au tamarin): recipe illustration
Meat

Gaeng hang lay (curry de porc au tamarin)

A tangy, fragrant curry of pork with tamarind, ginger and turmeric, typical of northern Lao cooking. A dark, slow-simmered sauce served with sticky rice.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Pâte d'épices

Spices & seasoning

Optional extras

On the side

Nutrition facts

405 kcal per serving

Protein
41 g
Carbohydrates
15.6 g
of which sugars
11.1 g
Fat
19.3 g
of which saturated fat
5.8 g
Fiber
1.9 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Pound the garlic, ginger and turmeric into a thick paste.
  2. Heat the oil and fry the thinly sliced onion until translucent.
  3. Add the spice paste and the chilli paste, then fry for 2 minutes.
  4. Add the pork cut into pieces and brown it for 6 minutes.
  5. Pour in the water, then add the tamarind paste and the palm sugar.
  6. Cover and simmer for 1 hour, until the pork is meltingly tender.
  7. Season with fish sauce, salt and pepper, then serve with sticky rice.

Variations and tips

Made with what you can find here. Replace the palm sugar with brown sugar, and the tamarind paste with 1 tablespoon of lime juice mixed with molasses.

More ideas

Gaeng bai ya nang (sesame leaf soup)40 min · 4 serv.Gaeng kua (dry herb curry)1 h 25 · 4 serv.Khao poon (soupe de vermicelle de riz)1 h 05 · 4 serv.Gaeng kai (chicken and vegetable curry)55 min · 4 serv.Gaeng nor mai kai (bamboo shoot and chicken soup)50 min · 4 serv.Gaeng oum (chicken stew with herbs)1 h 05 · 4 serv.Gaeng som pak kad (sour mustard greens soup)40 min · 4 serv.Gaeng tao (pork and bean soup)1 h 05 · 4 serv.

Original Ecomely recipe.