Hung Lay Curry (Northern Thai Pork Curry)

Ingredients: 1000 ml water

Serving: 5

• 100 g Maesri Hung Lay Curry Paste
• 500 g pork belly, cut into 1×2 inch pieces
• 500 g pork thigh meat, cut into 1×2 inch pieces
• 150 g young ginger, matchstick cut
• 100 g garlic, sliced
• Roasted peanuts (for garnish)

Instructions:

1. Marinate the pork belly and pork thigh meat with Maesri Hung Lay Curry Paste for 1 hour.
2. In a large pot over medium heat, add the marinated pork and stir in 300 ml of water.
3. Stir until the mixture thickens.
4. Gradually add the remaining water in 3-4 times, stirring continuously (do not add all the water at once).
5. Add the ginger and garlic, mixing well. Cover the pot, reduce the heat, and let it simmer for 1 hour or until the meat is tender.
6. Sprinkle with roasted peanuts before serving.