Hunglay Chiang Mai Curry Paste (100 g) by Mae Sri
A stew like Northern curry prepared without coconut milk. The intensive mixture of curry powder and spices create the deep complex taste to the gravy.
Hung lay Curry Paste has a very unique rich flavor. This type of curry is used in Thai restaurants throughout the world. Most often, it is stir fried with various vegetables and meat. The majority of the time beef, chicken or pork is used. After the meat has cooked, the curry is added and mixed with water and vegetables. This entire process takes about five minutes and afterwards you and your family can enjoy an authentic curry dish.
A popular dish that hung lay curry paste is usually used in is Thai red curry chicken. This aromatic dish is stir fried in oil, chicken and green beans. It is served with Jasmine rice and garnished with lime and basil leaves.
No Artificial Colours and Flavours
No Preservatives and MSG
Halal
Ingredients: Palm Sugar 25%, Tamarind Juice 20%, Curry Powder (Mustard, Turmeric, Coriander Seed, Fenugreek, Wheat Flour (Gluten), Salt, Chilli, Fennel, Cumin, Black Pepper), Salt, Soybean Oil, Spices (Coriander Seed, Cumin, Cinnamon, Cardamom), Dried Chilli 5%, Shallot, Garlic, Turmeric, Lemongrass, Shrimp (Crustaceans) Paste, Galangal
Store in a cool dry place. Avoid direct sunlight.
Cooking Instruction:
1. Marinade the prepared meat with Maesri's Hung Lay Curry Paste for 1 hour.
2. In a pot under medium heat, add the meat and 300ml of water, then stir until thicken.
3. Slowly add the remaining water 3-4 times and keep stirring (Do not pour all water at once).
4. Add ginger and garlic and close the lid and lower the heat. Let it simmer for 1 hour or until meat is tender, stir occasionally.
Sprinkle with peanuts before serving.
Product of Thailand.
