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 is a yummy curry dish from Northern Thailand. It's famous for its rich flavor and unique mix of spices. This special curry is a favorite in the northern parts of Thailand.
Contents
What is Kaeng Hang Le?
Kaeng Hang Le is a special curry from Northern Thailand. It actually comes from a country nearby called Myanmar. In Myanmar, there's a similar pork curry called wet tha hin. This curry also has a sour taste, just like the Thai version.
The name Hang Le comes from the Burmese language. It means "heavy curry." Thai people often make it with pork. Pork mixes very well with all the different spices. The curry tastes a little spicy, but it is also salty and sour. Many restaurants in Chiang Mai even call it 'Burmese curry'.
What's in Kaeng Hang Le?
Making Kaeng Hang Le involves two main parts: the curry paste and the curry itself.
The Curry Paste
The curry paste is full of flavor! It includes:
- Dried chillies
- Salt
- Lemongrass
- Galangal (a root like ginger)
- Shallots (small onions)
- Garlic
- Fresh turmeric (a yellow spice)
- Shrimp paste (called kapi)
- A special mix of spices
The Curry Ingredients
The main part of the curry uses:
- Pork belly (a fatty cut of pork)
- Ginger
- Thai shallots
- Whole garlic cloves
It gets its flavor from dark soy sauce, palm sugar, and fish sauce. Sometimes, people use santol fruit instead of tamarind. This makes the curry even more sour and fragrant.
Choosing the Meat
Kaeng Hang Le is usually made with pork belly. But you can also use chicken, beef, or even fish. If you use pork, it's best to pick pork belly that isn't too thick. Pork ribs also work well.
How to Make Kaeng Hang Le
Making this curry is a fun process!
- First, cook the pork belly in a hot pan. Cook it until it gets a nice brown color. This also helps some of the fat come out.
- Next, add the curry paste to the pan. Stir-fry the paste and pork belly together. Do this until it smells really good.
- Then, add water to cover the pork. Add the seasonings like soy sauce and fish sauce.
- Cover the pan and let it simmer. Simmering means cooking slowly over low heat. Cook it for about 40 minutes until the pork is very tender.
People usually eat Kaeng Hang Le with sticky rice. It's a perfect match!
Different Ways to Make It
Every province in Thailand might have its own special recipe for Kaeng Hang Le.
- Some recipes add sliced ginger.
- The amount of dark soy sauce can change the curry's color.
- Different cooking times can make the curry thicker or thinner.
- The curry paste itself can be different depending on where you buy it.
- Nowadays, some people even add sliced pineapple. This helps to make the pork even softer!
