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Kaeng Hung Leh 1

Kaeng Hung Leh

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Raymund
  • Prep Time: 30 mins
  • Cook Time: 1 hour 40 mins
  • Total Time: 2 hours 10 mins
  • Yield: 5-6 1x
  • Category: Main Course
  • Cuisine: Thai


Kaeng Hung Leh, Hang Lay Curry or Burmese curry is a rich curry made with pork belly and spices and flavours like chillies, salt, shallots, shrimp, garlic, sweet soy sauce, turmeric powder and marsala powder



Curry Paste

  • 2 stalks lemongrass (white part only), thinly sliced
  • 1/2 thumb sized fresh galangal, thinly sliced
  • 2 pcs long red chillies
  • 2 pcs small shallots, thinly sliced
  • 1 tsp shrimp paste (Kapi Kung, Belachan or Bagoong)
  • 1/2 tsp sea salt
  • 3 tbsp oil


  • 1 kg pork belly, cubed
  • 2 tsp curry powder
  • 1/2 teaspoon turmeric powder
  • 3 tbsp tamarind pulp
  • 2 tbsp soy sauce
  • 3 tbsp palm sugar
  • 800 ml water
  • fish sauce
  • 1 thumb sized ginger, sliced into thin matchsticks
  • 1 head garlic, minced
  • 2 pcs small shallots, thinly sliced
  • crispy fried shallots, to garnish
  • coriander, to garnish
  • oil


  1. In a food processor or blender combine all curry paste ingredients, pulse or mix until it becomes a coarse paste. Set aside.
  2. In a wok add oil in medium heat then add half of the curry paste, sauté for 3 minutes. Add the shallots, garlic, curry powder and turmeric continue to sauté for 1 minute.
  3. Add pork and stir to coat, cook for 3 minutes.
  4. Add the fish sauce, soy sauce and palm sugar. Place heat to high then add the tamarind pulp together with the water, bring to a boil, cover slightly and simmer in low heat for 45 minutes. Let the steam come out so it easily dries out.
  5. Add the ginger give it a good mix then simmer for 45 more minutes.
  6. Remove for wok then serve garnished with crispy fried shallots and coriander