Kaeng hang le facts for kids
Hang Le in Chiang Rai
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| Place of origin | Thailand |
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| Region or state | Northern Thailand |
| Main ingredients | Pork, hang le powder |
| Variations | Man style, Chiang Saen style, |
| 540 calories kcal | |
| Similar dishes | Burmese pork curry |
kaeng hang le (Thai: แกงฮังเล, pronounced [kɛ̄ːŋ hāŋ lēː]) is a Northern Thai curry dish.
Description
Kaeng hang le originates from Myanmar. The origins perhaps are closer to the northern Thai border in Myanmar, where a pork curry called wet tha hin (ဝက်သားဟင်း) includes a sour component, just as the Thai version includes tamarind. Hang le is derived from the Burmese words hin lay (ဟင်းလေး, spelt hang le), which means "heavy curry." However, Thai people usually prepare it with pork because it mixes well with spices. It tastes a little bit spicy but is also salty and sour. Kaeng hang le is very popular in Northern Thailand and well known as a Thai traditional in a region specialty. In fact, many restaurants in Chiang Mai call it ‘Burmese curry.’
Ingredients and preparation
Like other Thai curry. There are 2 parts of ingredient which are the paste and the curry. The curry paste including dried chillies, salt, lemongrass, galangal, shallots, garlic, fresh turmeric, shrimp paste (kapi) and spice masala mix. The curry consist of pork belly, ginger, thai shallot, and whole garlic cloves. It is seasoned with dark soy sauce, palm sugar and fish sauce. Santol fruit can be used instead of tamarind to make it more sour and aromatic.
Kaeng hang le is usually made from belly pork, but can be replaced with chicken, beef or fish. For pork, we should choose pork belly but not thick or choose pork ribs for cooking.
Add pork belly to a hot pan until it has taken on some caramelized color and released some fat. Add the curry paste and stir-fry the paste and the pork belly together until fragrant. Add water to cover the pork belly, add the seasoning and then cover and simmer until pork is tender, about 40 minutes.
Eat sticky rice with kaeng hang le
Varieties
Each province has its own recipe, some recipes include sliced ginger, different amounts of black soy sauce result in darkness of the curry. Some recipes have different amount of boiling time result in different thickness. The curry paste also difference each province that sell by local shop. In the modern day sliced pineapple is also added to soften the pork
