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Authentic Thai Recipe for Northern Thai Burmese Curry
THAI COOKBOOK TV19Ingredients
2Hours
520Calories
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Description
Kaeng Hunglay is a dark and rich pork curry stew made in norther Thailand. Also known as Burmese Curry.
Ingredients
US|METRIC
7 SERVINGS
- 6 pieces Chili (Sun dried Thai Long)
- 1 piece galangal
- 4 stalks lemongrass
- 10 pieces shallot (Asian)
- 1 tsp. salt
- 1 tsp. Thai shrimp paste
- 1 lb. pork belly
- 1 lb. pork shoulder (or Butt)
- 1 cup sliced shallots
- 2 tsp. garam masala powder
- 3 Tbsp. Thai fish sauce
- 2 Tbsp. sweet soy sauce (Dark and)
- 2 Tbsp. distilled vinegar
- 3 Tbsp. coconut sugar
- 4 Tbsp. tamarind paste
- 2 cups water
- 1/2 cup ginger
- 1/2 cup pickled garlic
- 2 cups green bean
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NutritionView More
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520Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories520Calories from Fat350 |
| % DAILY VALUE |
| Total Fat39g60% |
| Saturated Fat14g70% |
| Trans Fat |
| Cholesterol90mg30% |
| Sodium1300mg54% |
| Potassium790mg23% |
| Protein22g |
| Calories from Fat350 |
| % DAILY VALUE |
| Total Carbohydrate21g7% |
| Dietary Fiber1g4% |
| Sugars6g |
| Vitamin A10% |
| Vitamin C15% |
| Calcium8% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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