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Thai Hang Lay Curry

£3.25
Sorry this item is currently out of stock
SKU
2-kit-thl0123
Sorry this item is currently out of stock

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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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.

Serves: 4
Heat Rating: 3/5
Prep time: 15 mins
Cooking Time: 1 hr 30 mins
More Information
Description

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.

Spices Included
  • 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

Shopping List
  • 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
Equipment Needed
  • Blender
  • Large lidded pan
  • Small saucepan
  • Sieve

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