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  • Thai / Asian Ingredients Substitute List


    • Gaeng Hanglay
    Adapated from The Chiang Mai Cookery School

    Ingredients
    • 1 pound pork or chicken - chopped into 2 cm cubes.
    • 2 tablespoons fish sauce
    • 2 tablespoons palm sugar
    • 1 teaspoon of Gaeng Hanglay curry paste
    • 2 tablespoons oil
    • 1/2 litre of water
    • 50 g peanuts - roasted until brown
    • 30 g ginger - skin removed and cut into strips
    Preparing:
    Put all the ingredients for the paste together and pound using a pestle or liquidize for about 10 minutes until the paste is smooth. put the pork, or chicken, into a bowl along with the paste, fish sauce, palm sugar and chiang mai curry and mix well. leave for 20 minutes or overnight. put the oil into a wok and fry the chicken and marinade for about 4-5 minutes until the paste is brown. then add the water and bring to the boil. add the peanuts, ginger and cook for 20 minutes until the sauce is thick.

    And another local one for Gaeng Hanglay...

    By Come-In House Restaurant, Chiang Mai

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