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HUNG - LAY CURRY

By Come-In House Restaurant

CURRY PASTE INGREDIENTS

(You may Substitute CURRY PASTE INGREDIENTS with Pang or Red curry paste)

1 TBSP DICED GALANGA
2 TBSP DICED LEMON GRASS
1 TEASP WHOLE CORIANDER SEEDS
1 TBSP SLICED KAFFIR LIME RIND OR LEAVES
6 WHOLE SEEDED DRIED CHILI (SOAKED IN WARM WATER FOR 1 HOUR)
6 CLOVES GARLIC
6 WHOLE SMALL SHALLOTS
1 TEASP CINNAMON POWDER
1 TEASP STAR ANISE POWDER
1 TEASP SHRIMP PASTE (OPTIONAL)

MARINATE INGREDIENTS

2 LBS CHICKEN, PORK, BEEF, OR LAMB (CUT INTO 1" INCH CUBE)

1/4 CUP CURRY POWDER

1 TEASP TURMERIC POWDER

2 TBSP SWEET BLACK BEAN SAUCE

1/4 CUP OLIVE OR VEGETABLE OIL

1/4 CUP RED CURRY OR PANANG CURRY PASTE

2-3 CUPS VEGETABLE STOCK OR FRESH WATER

3/4 CUP TAMARIND JUICE

3 TBSP PALM SUGAR, BROWN SUGAR, HONEY

4 TBSP THAI FISH SAUCE SEASONING

1 CUP UNSALTED RAW PEANUT (OPTIONAL)

16 CLOVES SMALL PICKLE OR REGULAR GARLIC (HALF CUP)

1/4 CUP THINLY SLICED GINGER

Pound curry paste ingredients in a mortar and pestle or place in a food processor blends until it become paste or you can buy a jar of red or panang curry paste, it will do.  Place pork into a large bowl adds curry powder, turmeric and sweet black bean sauce. Rub the Chicken until it thoroughly coated and set aside for 20 minutes. Place oil into a large deep skillet over high heat, add curry paste and stir for a minute, until you be able to see red color from curry paste appear. Add marinated chicken and stir for 2-3 minutes, Add remaining ingredients and bring to boil. Reduced heat to low, cover the skillet and simmer for at least 1 hour or until meat soft and tender.