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Gaeng Hung Ley (Northern Style Hang Lay Curry)

Curry paste Ingredients
Dried chilies 9
Salt 1 Teaspoon
Lemongrass 2 Teaspoons
Garlic 1 Tablespoon
Shallot 1 Tablespoon
Curry powder 1 Tablespoon
Shrimp paste 1 Teaspoon
Coriander seeds ½ Teaspoon
Cumin ½ Teaspoon

Seasoning mixture ingredients
Fish sauce 2 Tablespoons
Palm sugar 1 Tablespoon
Tamarind juice 2 Tablespoons
Pickled garlic water 1 Tablespoon

Other ingredients
Pickled garlic 1
Chicken stock 2 Cups
Onion Peanuts ¼ Cup
Ginger ¼ Cup
Cartilage bone 2 Cups


Pound all curry paste until smooth and well mixed.

Stir fry curry paste and stock until delicious aroma. When boiling, add cartilage bone, peanuts and seasoning mixture. Simmer until soft and tender.

Add onion, ginger, and pickled garlic. Then simmer until dried. Lift from heat.