Chiang Mai Curry Paste

Chiang Mai Curry Paste (Kaeng Hang Lay / แกงฮังเล) is one of Thailand's most distinctive and least-known curries in the West. Rooted in Northern Thai and Burmese culinary traditions, it uses warming spices — cloves, star anise, cardamom, cassia bark — in a thin, coconut-free sauce with a deep tamarind and ginger backbone. Traditionally made with belly pork, it also works beautifully with braising steak.

Why it's different: Unlike most Thai curries, Kaeng Hang Lay has no coconut milk and no peanuts (removed April 2023, spices rebalanced). The dry-roasted spice base gives it extraordinary depth and aroma — a curry that rewards slow cooking and genuinely surprises people who think they know Thai food.

Ingredients: Coconut Palm Sugar · Tamarind · Onions · Chillies · Sunflower Oil · Galangal · Ginger · Cloves · Fresh Turmeric · Cassia Bark · Star Anise · Garlic · Thai Fish Sauce (Fish) · Shallot · Cumin · Thai White Cardamom · Pepper · Salt

Key facts:

• 100g — cooks 700g (1.5 lb) of meat
• Allergen: Fish
• Gluten free · No artificial colours, flavours, or preservatives
• Shelf life: 12 months from packing date
• Heat level: 🌶 Mild

See the Chiang Mai Curry recipe →