Gaeng Tay Po (Water Morning Glory Curry)

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Gaeng Tay Po is made from pork belly, vegetables and coconut milk. In the past, the dish was made from Tay Po fish only and the name is still used no matter what ingredients are used. In this recipe, pork belly, vegetable and coconut milk are combined to create a harmonious dish of sweet, sour and salty tastes, along with a nice aroma from kaffir lime leaves.


The dish is high in essential fat which helps the body to absorb vitamin A. The water morning glory has beta carotene containing vitamin A which is good for eyesight.


1 cup coconut cream
3 ½ cup coconut milk
1 bunch young water morning glory (pak bung)
200 grams pork belly
4 – 5 tbsp. tamarind juice
½ tbsp. palm sugar
2 tbsp. fish sauce
1 each kaffir limes
4 – 5 each kaffir lime leaves
Salt to taste

Ingredients for Curry Paste
10 each dried hot peppers
1 tbsp. chopped galangal
2 stalks sliced lemongrass
1 tsp. sliced kaffir lime zest
10 each black peppercorns
3 each red shallots
5 each garlic cloves
3 each chopped coriander roots
1 tbsp. Thai shrimp paste
a pinch of salt


1. Soak the dried chilies in water until tender. Put the tender chilies and salt in a mortar and briefly pound.
2. Add the lemongrass, coriander roots, pepper, and pound until well mixed. Add the red shallots, garlic, shrimp paste, and keep pounding until everything is well-blended.

1. Clean the pork belly and cut the pork into 0.5 centimetre thick pieces. Cut the kaffir limes in half and remove seeds. Shred the kaffir lime leaves.
2. Clean the young water morning glory and cut into 1 inch lengths. Soak them in water.
3. Simmer half of coconut cream in a pan over medium heat, keep stirring until the oil separates and it comes a boil. Stir constantly to prevent from sticking to the pan
4. Add 10 grams tay po curry paste, keep frying. Add coconut milk when the curry begins to dry out. Continue frying until it is aromatic and the oil separates.
5. Add the pork belly and keep frying until well combined and cooked. Then add the rest of coconut milk.
6. Turn up the heat, season with the palm sugar, tamarind juice, salt, and fish sauce.
7. When the liquid comes a full boil, add the water morning glory and kaffir lime. Keep submerging the water morning glory in the liquid to make sure it is property cooked. Add the shredded kaffir lime leaf and the remaining coconut cream. Stir until it comes to a boil again. Remove from the heat. Serve with freshly cooked rice.