Chiang Mai Curry Paste

Known as Kaeng Hang Lay (แกงฮังเล)in Thailand but rarely seen in the West this is an unusual Thai curry. Using spices more common to Indian & Burmese curries and served with a thin sauce without coconut milk. That's actually common for quite a few Thai curries but popular perception of them is that they all come with coconut milk. Great depth of flavour, though traditionally cooked with belly pork it can also be made with braising steak.
Tamarind. Onions. Chillies. Sunflower Oil. Galangal. Ginger. Cloves. Fresh Turmeric. Cassia Bark. Star Anise. Garlic. Thai Fish Sauce.(Fish). Peanuts. Shallot. Cumin. Thai White Cardamom . Pepper. Salt. 100g ℮
Allergen advice. For allergens, see ingredients in bold.
Contents will cook 700g (1.5lb) of meat
No artificial colours, flavours or preservatives. Gluten free

Shelf life 12 months from packing date.
See Recipe Chiang Mai Curry 
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UK Shipping rates.
£1.99 total for unlimited pouches of any variety.
Shipping method is via Royal Mail First Class Post. 
Orders placed before 3pm Monday to Friday are shipped same day.
Non-UK Orders. Covid 19. Before placing an order for a non-UK destination please contact us to check any restrictions on shipping. Tracked shipping not available to most destinations at present.
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Customer Reviews

Based on 53 reviews
Fantastic product

So easy to use and taste so good,for people who don't like things too hot I would steer clear of the medium as they still quiet hot, I would highly recommend and suggest trying them all to find your favorite

Another excellent paste

Used this to make the Chiang Mai pork curry. It was delicious and will definitely make again. I have tried a majority of the curry pastes from My Thai Curry & all are excellent. Have placed 3 orders so far & all have been received on time & well packaged.

Really, really tasty

I used Chiang Mai paste for the first time and I have to say it was very, very delicious. I followed the recipe faithfully and used pork belly. So easy to make and it produces mouth watering tasty melt in the mouth meat, thickly coated in its intense sauce, crunchy with the bite of peanuts and the tang of ginger. Quite hot but it leaves a lovely heat induced flavour on the tongue.

First try thai

Tried a mild Chiang Mai paste ideal for slow cooking. We used beef stewing steak instead of the recommended belly pork. It smelled and tasted great, lovely and aromatic, looking forward to trying the other hotter ones.

New customer

Well, what can I say, all my colleagues had ordered from your website and advised me to do so, I ordered double of what wanted so one for my daughter also, what a product, the most authentic paste I have ever tasted. Will be reordering. I also loved the information on the website about the recipes and the information about the coconut milk.

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