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Thai Hang Lay Curry
This northern Thai curry is also known as Burmese curry due to the addition of Burmese curry powder - a simple combination of turmeric, coriander and cumin. Pickled garlic, ginger and roasted peanuts are added at the end for an incredible depth of flavour and unique texture.
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15 mins
1 hr 30 mins
3/5
In stock
£3.25
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This northern Thai curry is also known as Burmese curry due to the addition of Burmese curry powder - a simple combination of turmeric, coriander and cumin. Pickled garlic, ginger and roasted peanuts are added at the end for an incredible depth of flavour and unique texture.
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Recipe
15 mins
1 hr 30 mins
3/5
Serves 4
Medium Effort
Pork
Dietary
Dairy Free
Taste Profile
Fragrant
Origin
Thai
Thailand
- Hang Lay Powder: turmeric, cumin, coriander, black pepper, fenugreek, ginger, yellow MUSTARD, green cardamon, cinnamon, cloves, chilli
- Paste Spices: galangal, lemongrass, ginger, coriander, black pepper, Kashmiri chilli, chilli, cumin, lime leaf, garlic
- Whole Spices: lime leaf, cassia, lemongrass
May contain CELERY and SESAME. Allergens are listed in CAPITALS
- 800g diced pork (belly is best)
- 150g shallots or 1 medium red onion
- 8 cloves of garlic
- 25g fresh ginger
- 1 lime
- 1 tbsp fish sauce or soy sauce
- 100ml vinegar (rice or white wine vinegar is best)
- 3 tbsp sugar
- 50g peanuts (roasted and salted are fine)
- Rice and stir-fried mixed veg to serve
- Blender
- Large lidded pan
- Small saucepan
- Sieve
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