posted by Robert in Thailand 08-05-101 8:15 AM
Gang Hang Lay
1 Kilo Pork (traditionally very fatty, but this is not necessary)
1 Large white onion, pureed
2 cm Slice of Ginger
10 Grams of red curry paste (see below)
3 cloves of garlic
3 Cloves pickled garlic, optional (try an Asian food store)
1 teaspoon Lemon juice
2 teaspoons fish sauce (Nam Plaa)
5 Grams of Tamerand paste
1/2 teaspoon ground Cumin
1/2 teaspoon ground Corriander
1 teaspoon Tumeric powder
Ground chili to taste if not spicy enough
Oil for frying
Cube pork and add curry paste (see below.) Set aside for an hour. Meanwhile, chop the onion, garlic and ginger, then puree in a blender until smooth. Add the turmeric and ground spices. Fry on high for a few seconds, then reduce the heat and cook a few more minutes.
Cook Pork in 2 cups of water. About 3/4 of the way through add all the other ingredients and cook until sauce is thick. Serve over rice.
Red Curry paste (this recipe is from Meal-Master web site.)
2 ts Cumin seeds
1 ts Coriander seeds
8 Dried chilies
1 ts Salt
1 ts Chopped lemon grass
2 tb Chopped shallots
1 tb Chopped garlic
1 tb Chopped galangal
1 tb Shrimp paste
Place the cumin and coriander seeds in a pan, without adding any oil. Dry-fry them, stirring, over medium heat for 1 to 2 minutes until they are slightly browned and give off a roasted aroma.
Coarsely chop the chilies and soak in water for 10 minutes. Drain. Pound all the ingredients together to produce a fine paste. This curry paste goes well with all meats.
From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987