 Burmese curry inChiang Rai | |
| Place of origin | Thailand |
|---|---|
| Region or state | Northern Thailand |
| Main ingredients | Pork, masalaspice mix |
| 540 calories | |
| Similar dishes | Burmese pork curry |
Kaeng hang le (Thai:แกงฮังเล,pronounced[kɛ̄ːŋhāŋlēː];Northern Thai:แก๋งฮังเล,pronounced[kɛ̌ːŋhāŋlēː]) is a richNorthern Thai pork curry.Hang le curry is very popular inNorthern Thailand, well-known as a specialty of the region.[1] It differs from traditional northern Thai curries in several respects: it is typically eaten with long-grained rice, notsticky rice, and uses dried spices, which are commonly used in Burmese, but not northern Thai curries.[1] The curry is commonly served as a festive dish in northern Thailand.[2]
Kaeng hang le originates fromMyanmar, and the name "hang le" is derived from theBurmese word "hin lay" (ဟင်းလေး, transcribedhang le), which means "heavy curry."[3][4] In fact, manyrestaurants inChiang Mai call it ‘Burmese curry.’ From 1579 to 1775, theLan Na kingdom was ruled by the Burmese, until it became a vassal state of Siam in the late 1700s.[1] The dish may have been introduced to northern Thailand by theShan people, who live in Myanmar'sShan State, which borders Northern Thailand.[1] In neighbouring Myanmar, a pork curry calledwet tha hin (ဝက်သားဟင်း) includes a sour component, just as the Thai version includes tamarind.[1][3]
Kaeng hang le is made using a curry paste of fresh herbs likelemongrass,galangal, garlic, shallots,shrimp paste (kapi), dried chilies, and salt, all of which are pounded in a mortar and pestle.[1][5] The pork is then marinated with the curry paste, seasoned with amasala spice mix, black soy sauce, fish sauce, and then slowly simmered with julienned ginger, garlic, shallots, pickled garlic, peanuts, andsantol until a layer of oil has risen to the top.[1][3]
Kaeng hang le is traditionally made withpork belly, but can be substituted withchicken,beef orfish. The masala spice mix used to makekaeng hang le (calledphong masala orphong hang le) is composed of numerous dried spices, includinglong pepper, nutmeg, clove,camphor seeds, black pepper,mace, fennel, cumin,fenugreek, dried garlic, cinnamon, coriander seed,cubeb, chili, dried ginger, bay leaf, turmeric powder, white sesame seeds, and mustard seeds.[1]
Kaeng hang le has several numerous varieties, which differ in terms of ingredients (e.g., sliced ginger), recipe proportions, and cooking methods.
