Thai Hang Lay Curry with Aubergine Salad and Chilli Relish
£8.67
Sorry this item is currently out of stock
SKU
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Sorry this item is currently out of stock
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.
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.
Serves: 4
Heat Rating: 3/5
Prep time: 40 mins
Cooking Time: 1 hr 45 mins
| Description | 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. |
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| Spices Included | 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 |
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