Kaeng Hung Leh
Microwave Curry Recipes

Kaeng Hung Leh Recipe – Masara Curry

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Kaeng Hung Leh Recipe (Masara Curry)


500 grams lean pork, cut into 17″x12″ pieces
500 grams belly pork, sliced into y” thick
1 tablespoon black soy sauce
5 cloves garlic, crushed
4 shallots, smashed
¼ cup cooking oil
1 cup water
¼ cup fish sauce
2 tablespoons tamarind paste
2 tablespoons palm sugar
½ teaspoon salt
½ cup shredded ginger
2 packages masara powder, 4 g. each

Curry Paste Ingredients

3 red dried chillies
2 teaspoons sliced lemongrass
2 slices galangal
2 tablespoons sliced shallots
4 cloves garlic
¼ teaspoon shrimp paste
teaspoon salt

Marinate pork in black soy sauce, garlic and onion for 10 minutes. Blend all curry paste ingredients with 1/4 cup cooking oil in an electric blender to produce a very fine paste and pour into a 4-quart container. Microwave uncovered, at High (600-700 Watts) for 2 minutes. Add pork, masara powder, ginger and water, stir well and season with fish sauce, palm sugar and tamarind paste. Cook, covered, at High for 5 minutes. Reduce. power to Low (90 Watts) and cook for 1 hour. For the last 30 minutes, cook, uncovered.

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