My favorite northern curry (Gaeng hung lay moo) from 101 Thai Dishes You Need to Cook Before You Die: The Essential Guide to Authentic Southeast Asian Food (page 21) by Jet Tila

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute brown sugar for palm sugar. Requires marinating 4 hours to overnight.

  • als102 on July 18, 2025

    I honestly had no guesses what this would taste like, there are so many different strong flavors. But this was OUT OF THIS WORLD good!! And surprisingly easy. I'd make this again and again.

  • jenburkholder on October 14, 2024

    I've made other versions of this curry before and this looked like an interesting variation - plus, it's his favorite curry! It was indeed very good. I had never used pickled garlic before and am sure it added complexity to the flavor (plus kinda crunchy garlic cloves) but in its absence it would still be an enjoyable meal. Having failed to read the instructions, my meat only marinated one hour and was just fine. I bet the leftovers will be even better. It's quite rich/strong so needed several sides to offset.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.