Kaeng hang le

Instructions

1. Brown the cubes of pork in the oil over high heat for 5 minutes, then set aside.
2. Pound the ginger, garlic, onion and peanuts, then fry them in the same pot for 3 minutes.
3. Add the red curry paste and turmeric and fry for 1 minute.
4. Return the pork, then pour in the water and tamarind paste and simmer covered.
5. Cook for 1 h 15 over low heat until the meat is tender.
6. Add the coconut milk, fish sauce and palm sugar, then cook for another 10 minutes.
7. Adjust the seasoning with pepper and serve hot with the rice.