Chang Mai Curry
| Ingredients |
| 200 g. chopped pork (1/2 inch wide) |
| 3 tbsp. Chang Mai curry paste |
| 1 tbsp. Hunglay curry powder |
| 1 tbsp.finely chopped ginger |
| 20 g. pickled garlic |
| 6 pieces garlic |
| 4 shallots |
| 2 tbsp. fish sauce |
| 1 tbsp. tamarind juice |
| 1 tbsp. palm sugar |
| 3 cups of water |
| 1 tbsp. black soy sauce |
| Method |
| 1. Mix Chang Mai curry paste, Hunglay curry powder and black soy sauce with pork. Leave |
| for 1 hour. |
| 2. Put the portion of pork in the wok, turn on gas with low heat. Wait until the pork is cooked. |
| 3. Add water above the pork. |
| 4. Stir until the curry is boiled and keep stirring for a few minutes, |
| 5. Add ginger, garlic and shallots |
| 6. Add fish sauce and palm sugar |
| 7. Keep boiling until the pork is tender (about 1 hour). Fill some water over the pork to prevent |
| the curry from burning. |
| 8. Add tamarind juice and stir well. |
| 9. Transfer to the serving bowl. |