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.
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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There's no curry paste in the US that even comes close.
As far as I can remember it was excellent although 3 years is a long time ago!!!
Amazing depth of flavour. Such good quality products
Have just came back from Chiang Mai and guess what, this curry paste made my dinner absolutely the same I have tried there, even though people normally say you cannot get anything authentic here in the UK. This past is amaizing ! I have used the receipt from the website and it was absolutely delicious!
I followed the recipe on the website for the pork belly Chiang May curry and it was gorgeous! Really easy recipe and the depth of flavour was amazing. Highly recommended!
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