This curry is also known as Kaeng Hung Leh or Burmese style pork curry.
Thai curry = coconut milk, right? Not so actually. The definition of a curry in Thailand is far looser than it is in the West and there are many Thai curries where coconut milk is totally absent. Some of these curries are most definitely not to the Western taste, this is certainly not the case with this curry, and in fact, I would go so far as to say it is one of the most palatable Thai curries for a Westerner. Therefore, you may ask why it is not better known in the West. I believe that the reason for this is that many Thai restaurants overseas are heavily dependent on commercially produced curry pastes and I have never seen one to make this dish.
A man who has done much to popularise genuine Thai cooking in America through his restaurants is Andy Ricker. His Pok Pok restaurants are often credited for raising the bar where Thai food is concerned, often by bringing it back to its roots; in particular his knowledge and expertise when it comes to Northern Thai food is astounding. As he says about this curry, “We’ve had it on the menu since we started and it’s consistently one of our hottest sellers”. Therefore, I think it is safe to assume that the reason why it does not appear on restaurant menus more frequently is the difficulty involved in making the paste rather than fears that it might not be to Western taste. Certainly, it is a complex paste to make and it can be incredibly tricky getting the taste balance correct. However, I’ve already done that for you and cooking the curry is simplicity in itself:-)
In Thailand, we tend to cook this with a mixture of belly pork, pork ribs or shoulder, the combination is really up to you but I really wouldn’t miss out on the belly pork. I have also cooked this with neck of lamb, another fatty cut of meat that cooks best with longish cooking times. Those around the table also voted it a winner and if you don’t eat pork then I would recommend using neck of lamb.
I always try to make this a day ahead as it really benefits from a day in the fridge with the flavours being even more pronounced when reheated. Use one pouch for around 500-700 g of meat, because of it's keeping quality I usually cook around double that amount using 2 pouches, even then it rarely hangs around long! I also like to add a few shallots and peanuts during cooking and serve with some matchstick sized pieces of ginger. Please note, the peanuts that were originally in the paste have been removed as they weren't integral to the taste as in a Massaman or Panang curry. This has allowed better use of the aromatic spices in the paste. Feel free to add peanuts to your dish if you desire.
Chop into bite-size pieces and marinade with the paste for at least a couple of hours or preferably overnight. Use 1 pouch of sauce for around 500-700g of meat You can if you wish add a spoonful of dark soy sauce at this stage; it won't affect the end taste but results in a slightly darker dish for presentation purposes.
Transfer the meat to a suitable pan or casserole dish with lid and cook the meat in its paste, stirring and allow it to brown.
Add water to cover meat whilst stirring and bring to the boil.
Reduce heat to a simmer and add shallots and peanuts if using. Cover pan. Cook for around 90 mins or until meat is tender. At this stage, you can scoop off any excess fat and then reduce sauce to the consistency of a thin gravy. This dish is all about flavour rather than lashings of sauce. You can also cook this in a casserole dish in the oven at around 190C for about 2 hours.
Let the pan sit covered for at least 10 minutes before serving. Garnish with some thinly sliced ginger. I like to serve this with Thai sticky rice, available in most supermarkets these days. Enjoy!
I made this with pork belly in the slow cooker on the low setting for 6 hours.
It turned out amazingly delicious and tender.
Your curry paste is out of this world!
I ordered the paste two days ago and I’ve just served it up for dinner! As described, the curry is fresh and warming, with a rich sweet and salty flavour. I added a bit of lime juice to balance the sweetness and added in a few chillies to add some heat; the curry is described as medium strength, but it is a bit subjective, as Nitsa says – some people’s hot is others medium or mild, in some cases! I paired this with pork belly – and I’ll do that again as the curry’s sweetness and the pork work very well together. I also wilted some spinach in, to get some vegetable goodness in there too, as well as a bunch of big shallots.
I’ll be trying the yellow curry during the week – just need to choose which fish may be best suited to the yellow paste.
Thanks – I’ll be trying more over the next few weeks!
Hi nitsa, I’ve just had the Chiangmai pork curry, absolutely fantastic, and delicious. This was so easy to make with so few ingredients I was unsure what to expect. Needless to say I was not dissapointed, the paste does everything required to give the wonderful flavour to this dish . Will definitely be ordering more . Thank you
Jim
Hi Andy,
I have to say that sounds absolutely delicious especially with the cashew nuts. And if Thai cooking stuck to the norm we will be missing so many fabulous dishes, there are so many ways to improvise with Thai curry pastes. And hopefully in 2020 I will be able to spend more time putting up recipes where people can use curry pastes as the base for their cooking instead of simply making curries with them. Thanks Andy, have a great 2020:-)
Nitsa
Nitsa, I know this is outwith the norm but I had to westernise / Indianise by marinating 1Kg of mixed pork belly and leg in 2 of your Chiang Mai pastes, 12 shallots roughly chopped, 4 chopped garlic cloves, 2 chopped spring onions, 1 inch of chopped fresh ginger a good handful of fresh flat leaf parsley and coriander. 2 bullet chillies. 4 red Thai chillies. A good handful of unsalted cashew nuts. Seasoned with salt and pepper. Point is, thank you for your amazing pastes. Time for another order again soon!
Made this with pork shoulder. Marinated it overnight and then ate it the day after cooking. WOW!! Absolutely delicious. Just ordered more sauce so that i can make a triple batch. 10/10
Sophie,
I would add around 6 shallots and no more than a very small handful of peanuts, about 15 grams I would guess.
Nitsa
Can anyone advise on the amounts of shallots and peanuts that should be used?? Many thanks.
Made this today with pork cheek instead of belly (needs about the same cooking time and has less fat on it) and it turned out wonderfully! Served it with rice noodles, which were dyed a fantastic amber colour from the sauce and some salad.
I bought about 4 different paste packets and I don’t know which one I’ll try next but one thing I do know is I’ll be ordering more of this one for sure!
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Emma H
May 11, 2024
OMG this was a beautiful flavour, medium heat. I made with pork shoulder that can also take a longer cook. Pork belly is too fatty for me. I added some potato for extra texture (and because I love a potato that’s been cooked in a curry) plus a few green beans towards the end of the cooking time. I’m just about to order another 2 pouches of this plus try the panang. We also tried the jungle curry paste (sadly currently sold out). I will review that one separately. Beautiful balance of flavours for the chiang mai. Highly recommend this to anyone who loves Thai food. Well worth every penny.