Made last night, for 4, with chicken thighs. Just fantastic. Updated for exactly what I used...

️800g of chicken thighs, quartered
️2 large carrots, sliced
️100g of baby mushrooms
️ 1 pack of Hung Lay curry paste (I used Maesri brand)
️4 cups water. Add up to 1 cup extra if your curry dries out too much.
️15 large pieces of pickled garlic.
️0.25 cups pickled garlic juice. The liquid from the pickled garlic. It's used for added tanginess. 
️12 large cloves fresh garlic. Hunglay uses a lot of garlic, so be mindful of this.
️2-3 banana shallots chopped.
️2+ inches of fresh ginger, julienned.
️3-4 tbsp tamarind concentrate.
️1 tbsp dark, sweet, thick Thai soy sauce or Kecap Manis (do not use chinese/japanese/korean dark soy as they are different)
️1-2 tbsp fish sauce. I used Squid brand for my recipe. 
️2 tbsp Garam Masala.

Gaeng Hung Lay (Northern Thai Pork Curry)

Gaeng Hung Lay curry is an iconic Northern Thai dish with bold flavors using pork belly or fatty cuts of pork.

Simply Suwanee (www.simplysuwanee.com)

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