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Meat, South and Southeast Asian

Gaeng Hang Lay with rice

Gaeng hang lay is a northern Thai pork curry made without coconut milk, served with jasmine rice for 4 people. It takes 100 minutes and medium difficulty, at €3.00 per person. Its success relies on ginger, garlic and tamarind, which replace coconut and build the dish's salty, sweet and tangy balance.

Here's a Thai curry with no coconut milk, northern style gaeng hang lay, with tender pork, ginger and a touch of tamarind for tang.

Gaeng Hang Lay with rice
Total time
1 h 40
Difficulty
Medium
Cost per person
€3.00
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Gaeng hang lay surprises people the first time they taste it, because it has no coconut milk at all. Instead, fresh ginger, garlic and tamarind build the flavor, rounded out with a touch of sugar and fish sauce. The pork simmers for a long time until it turns tender, almost melting, while the sauce reduces into a glossy, concentrated glaze that coats every cube of meat.

This is a curry from northern Thailand, less familiar than coconut based green or red curries, but just as memorable. It suits a slow Sunday when you have time to let it simmer, or a make ahead dinner for adults who like bold flavors. Mon Chou suggests it as a change from more classic curries.

The ingredients

4 people

Butcher

  • Pork belly or shoulder 800 g

Fruits and vegetables

  • Fresh ginger 40 g
  • Garlic 5 cloves
  • Shallots 3
  • Onion 1

Pantry

  • Red curry paste 2 tbsp
  • Tamarind paste 2 tbsp
  • Roasted unsalted peanuts 40 g
  • Fish sauceoften in the pantry 2 tbsp
  • Soy sauceoften in the pantry 1 tbsp
  • Sugaroften in the pantry 1 tbsp
  • Jasmine riceoften in the pantry 300 g
  • Neutral oiloften in the pantry 2 tbsp

Allergens Soy, Gluten, Fish, Peanuts

The step by step recipe

  1. Cut the pork into three centimeter cubes. Chop the garlic, shallots and ginger into a coarse paste with the peanuts.

    Pound or blend the paste with a spoonful of water, it turns smoother and releases more flavor.

  2. Fry the red curry paste in the oil for a few minutes, add the garlic ginger paste, then the meat and brown it. 8 min

    Let the curry paste sizzle in the oil until it smells strong, that's when it releases its flavor.

  3. Pour in water to cover, add the fish sauce, soy sauce, sugar and tamarind, then simmer covered. 1 h 15

    If you don't have tamarind paste, swap it for the juice of one lime and a spoonful of brown sugar.

  4. Taste and adjust, it should be salty, slightly sweet and tangy at once. Cook the rice while it simmers. 12 min

    Add sugar or acid in small amounts, balance is what makes this curry work.

  5. Serve the curry glossy over rice, with a few slices of fresh ginger.

    It's even better the next day, double the batch if you want leftovers.

Our tips to get it right

  • Chop the garlic, ginger, shallot and peanut paste as finely as you can, it should almost melt into the sauce as it cooks.
  • Simmer covered but not fully sealed, so the sauce reduces gently without drying out or staying too thin.
  • Make it a day ahead if you can, the time in the fridge lets the flavors settle together.

The variations

  • Swap the pork for boneless pork ribs, they turn even more tender after a long simmer.
  • For a vegetarian version, use firm tofu and shiitake mushrooms instead of pork, and replace the fish sauce with soy sauce.
  • To save time, cut the meat into smaller pieces and simmer for only 45 minutes, the pork will be less tender but the flavor stays close.

What to serve it with

  • Plain jasmine rice
  • Fresh sliced cucumber
  • Hot green tea or lemongrass tea

Storage

Gaeng hang lay keeps for 3 days in the fridge in a sealed container, and it's often better the next day. It freezes well for up to 2 months, without the rice. Reheat gently covered over low heat, adding a splash of water if the sauce has thickened too much.

Questions about this dish

Can you replace the tamarind paste?

Yes, the juice of one lime with a spoonful of brown sugar gives a similar tang and sweetness. The flavor will be a bit less deep but the dish still balances well.

Why doesn't this curry have coconut milk?

Gaeng hang lay is a specialty from northern Thailand, where coconut based curries are less common. The richness and tenderness come from the pork and the long cooking time instead.

Can you make this curry ahead of time?

Yes, it's actually recommended. Make it the day before and keep it in the fridge, the flavors blend better after an overnight rest.

Which cut of pork works best?

Pork belly or shoulder work well because they have enough fat to stay tender through a long simmer. Avoid a lean cut like tenderloin, which would dry out.

How long does it take to make a gaeng hang lay, a northern Thai pork curry, with rice?

Count 1 h 40 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a gaeng hang lay, a northern Thai pork curry, with rice?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a gaeng hang lay, a northern Thai pork curry, with rice cost?

About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten, fish, peanuts. Always check the labels of the products you buy.

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