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.
Coconut Palm Sugar. 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 
UK Shipping rates.
£1.99 total for unlimited pouches of any variety.
Shipping method is via Royal Mail First Class Post. Deliveries during Royal Mail industrial action.
Orders placed before 2 pm Monday to Friday are shipped same day.
Shipping to EUROPE We have suspended all shipping to Europe from 20/07/21.
Shipping to USA & Canada
Shipping to Australia, New Zealand, Singapore, Hong Kong

 



Customer Reviews

Based on 145 reviews
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(143)
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R
Roy (London, GB)
Tried with tofu

I thought I would take a break from cooking with animal protein and used tofu in the (slightly adapted) Chiang Mai recipe. Fried the tofu first, then fried again in the sauce for a minute or two. Next time I think I will marinate the uncooked tofu in the sauce for an hour or so then fry the tofu pieces separately before adding the marinade and then following the recipe as is. I added green beans for a bit of colour.
The subtle & unique flavours that Chiang Mai imparts give normally rather bland tofu a real boost. Obviously cooking times are a lot slower than with pork, I cooked for as long as it took the beans to cook. The tofu absorbed the flavours well. Served with Thai black rice and topped with finely sliced ginger - all as delicious as usual.

D
David W (Worcester, GB)
Something different

Very different to usual flavours but worth a go - I did with slow cooked beef. High quality paste as always from Nitsa.

H
Heath Buckley (Stoke-on-Trent, GB)
Authentic Thai food at home

Restaurant quality food at home possible with these amazing pastes

j
john cross (Yeovil, GB)
Miang Kham Sauce

I had now tried 9 different sauces from My Thai Curry before trying this one, I would score all the previous ones 10 out of 10, and I am pleased to say this one adds another 10 to the group. Not the cheapest sauces "Simply the BEST". Surpasses any supermarket sauces that I have tried by a factor of 10

K
Kathryn Thomas (Blackwood, GB)
Chiang Mai curry paste

Highly recommended great flavour and taste slow cooked with pork amazing


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D
Thai Green Curry Paste
David O (Norwich, GB)
Amazing as always!

I’m horribly addicted to the chiang mai pastes- so good

G
Panang Thai Curry Paste
Gemma Evans (Liverpool, GB)
Just as good as restaurant

I can’t believe how delicious these pastes are I’m going to be ordering my second batch not to mention simple to cook and hard to go wrong if you stick to the right coconut milk. I also bought red Thai curry and that was just as good. The Penang I cooked with beef and Thai red with king prawns couldn’t fault them even my partner couldn’t believe how tasty they were and he’s hard to please when it comes to grub!!!!!! Fantastic worth every penny!

D
Mild Thai Green Curry
Donna Mansell (Leicester, GB)
Amazing

Will be definitely buying again. So nice and delicious

G
Panang Thai Curry Paste
Gillian Rooke (Hartlepool, GB)
Authentic

Best curry paste i have ever used, full of flavour very authentic, tried a few now and they have all been delicious

S
Southern Thai Green Curry Paste
Steven Pallen (Dumfries, GB)
First time buyer

Superb pastes and really quick delivery
Had the Thai green and red and both are excellent
Would highly recommend

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