Kaeng hung leh is a common curry in Chiang Mai, Thailand. This curry doesn't have coconut milk, it is just filled with spices. I grew up in Sanpatong, about an hour away from the city of Chiang Mai. I didn't make this curry a lot in Thailand because it is quite labor intensive. Living in the U.S. kicked my curry-cooking to a high gear. For quite sometime, I have been working on my own version of this curry. Every family in Chiang Mai has their own recipe for Kaeng hung leh. I love mine with pork belly, and a slightly overwhelming amount of ginger and tamarind.
Kaeng hung leh แกงฮังเล: pork belly, ginger, caramelized shallot, rice, peanuts (contain shellfish and peanut; gluten-free)
Kaeng pak kad แกงผักกาด: mustard green, tamarind, green papaya, rice, pickles, mushrooms (contain mushroom; vegan)