Chiang Mai pork curry (Kaeng hangleh muu) from The Food of Thailand: A Journey for Food Lovers by Kay Halsey and Lulu Grimes and Oi Cheepchaiissara

  • shrimp paste
  • coriander seeds
  • fish sauce
  • galangal
  • fresh ginger
  • lemongrass
  • palm sugar
  • turmeric
  • pork belly
  • cumin seeds
  • dried long red chillies
  • Asian shallots
  • ground cassia
  • dry-roasted peanuts
  • tamarind paste
  • EYB Comments

    Can substitute shop-bought curry paste for the book's "Chang Mai curry paste" specified in this recipe, and ground cinnamon for cassia.

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 shop-bought curry paste for the book's "Chang Mai curry paste" specified in this recipe, and ground cinnamon for cassia.

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