Hang lay Curry(Northern Thai Yellow Curry)

    1 hour 15 mins

    The best Thailand Restaurants you must try Hanlay curry at Come Da Ra. If you travel Thailand, come and find the best Thailand Restaurants in Chiang Mai at Come Da Ra, which is concerned by Tourism Authority of Thailand. You can enjoy dining beside the Ping River, warm welcome, good service from the waiters and waitresses. The food is original handle from grand mom which is well known for people around here. Now you can enjoy your cooking Hang lay curry menu..have fun

    Chiang Mai, Thailand
    9 people made this

    Serves: 4 

    • Hung lay Curry Ingredience
    • 200 grams pork leg bone, cut into 1 inch cube
    • 300 grams pork belly, cut into 1 inch cube
    • 200 grams spare ribs, cut into 1 inch cube
    • 1 table spoon Salt
    • 2.5 table spoon Hang lay curday powder, or curry powder
    • 4 cups (1litre) water
    • 12 small shallots, peeled and cut into halves
    • 4 whole pickled garlics
    • 1.5 cup sliced ginger
    • 90 grams sugar cane, or cane juice
    • 2 tablespoons bean sauce
    • 0.5 cup rosted peanuts
    • 2-3 Coriander leaves
    • Curry paste Ingredience
    • 5-7 long dried chillies
    • 1/2 teaspoon Salt
    • 3 Coriander roots
    • 1/2 cup Garlic cloves, finely chopped
    • 1 cup lemon grass, finely chopped
    • 1 tablespoon Shrimp paste

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Mehotd of preparing the curry paste - Chop, clean and peel all the ingredience for curry paste - Soak the chillies in water, wait until soft
    2. - Put chillies and salt in the mortal, pounding until fin
    3. - add lemongrass and galangal then pound them finely.
    4. - add shallots, garlics and pound until fine then mix with shrimp paste.
    5. Set aside and prepare to cook for the curry
    6. Method of preparing curry - prepare 3 kind of pork
    7. mix with salt, curry paste and Hang lay curry powder
    8. Set the water in the pot and heat. During the time you are waiting for the boiling, add sugar cane tammarine paste, salt and black bean sauce to the pork and mix all together
    9. add pork into the pot, simmer the heat, add shallots, ginger
    10. add pickled garlics and rosted peanuts. Cook about 1 hour, taste the curry and seasoning to a better taste.


    you can have with rice

    See it on my blog

    Thailand Restaurants

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (2)


    this would taste wonderful, try and cook  -  20 Jan 2012


    Made this last night and it was fantastic even though I had to use boneless ribs instead of belly. It seems like a lot of work to make the curry paste but it really gives an intensity of flavour you won't get with store bought.  -  24 Jul 2012  (Review from Allrecipes AU | NZ)