Gaeng Hanglay


  • 1 pound pork or chicken – chopped into 2 cm cubes.
  • 2 tablespoons fish sauce
  • 2 tablespoons palm sugar
  • 1 teaspoon of Gaeng Hanglay curry paste
  • 2 tablespoons oil
  • 1/2 litre of water
  • 50 g peanuts – roasted until brown
  • 30 g ginger – skin removed and cut into strips



Put all the ingredients for the paste together and pound using a pestle or liquidize for about 10 minutes until the paste is smooth. put the pork, or chicken, into a bowl along with the paste, fish sauce, palm sugar and chiang mai curry and mix well. leave for 20 minutes or overnight. put the oil into a wok and fry the chicken and marinade for about 4-5 minutes until the paste is brown. then add the water and bring to the boil. add the peanuts, ginger and cook for 20 minutes until the sauce is thick.

By: Come-In House Restaurant, Chiang Mai