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Thai Hang Lay Curry with Aubergine Salad and Chilli Relish

Our recipe developer Alice visited the city of Chiang Mai in the north of Thailand where she picked up some hot tips from cooking teacher Vannee - who also showed her how to prepare this hang lay curry. Traditionally made with pork belly, it’s also known as Burmese curry due to the addition of Burmese curry powder. It’s tangy from the use of tamarind, with pickled garlic, ginger and peanuts added in at the end for both flavour and texture. On the side there’s a zingy aubergine salad, a simple vegetable stir fry and a fiery chilli and tomato relish.

40 mins

1 hr 45 mins

3/5

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£8.67

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Our recipe developer Alice visited the city of Chiang Mai in the north of Thailand where she picked up some hot tips from cooking teacher Vannee - who also showed her how to prepare this hang lay curry. Traditionally made with pork belly, it’s also known as Burmese curry due to the addition of Burmese curry powder. It’s tangy from the use of tamarind, with pickled garlic, ginger and peanuts added in at the end for both flavour and texture. On the side there’s a zingy aubergine salad, a simple vegetable stir fry and a fiery chilli and tomato relish.

Click here to read all about our spice travels to research different recipes!

Recipe

40 mins

1 hr 45 mins

3/5

Serves

4

Effort

High Effort

Main Ingredient

Pork

Dietary

Dairy Free

Dairy Free

Taste Profile

Meal Taste

Rich

Meal Taste

Tangy

Origin

Popular Style

Thai

Country

Thailand

Aubergine Salad Spices: mild chilli flakes, ginger, garlic, oil, salt
Stir-Fry Veg Blend: ginger, garlic, coriander
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
Relish Spices: garlic, black pepper, mild chilli flakes, oil, salt
Birdseye Chillies: birdseye chilli
Tamarind Blend: tamarind (tamarind and cornstarch), amchur

May contain CELERY and SESAME. Allergens are listed in CAPITALS
  • 800g diced pork (pork belly is best)
  • 300g pack of mixed stir-fry veg (or equivalent of sliced peppers, carrots, cabbage etc)
  • 2 aubergines
  • 200g shallots or 1 large red onion
  • 3 cloves of garlic
  • Fresh ginger
  • ½ cucumber
  • 3 tomatoes
  • 25g bunch of coriander
  • 1 lime
  • 55g sugar
  • 50g peanuts (roasted and salted are fine)
  • 4 tbsp fish or soy sauce or gluten-free alternative
  • 100ml vinegar (white wine or cider vinegar is best)
  • Oil for frying (sunflower or vegetable oil is best)
  • Rice to serve

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