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This northern Thai curry is also known as Burmese curry due to the addition of Burmese curry powder (a combination of turmeric, coriander and cumin very similar to our HALDI BLEND!).
Pickled garlic, ginger and roasted peanuts are added at the end for an incredible depth of flavour and unique texture
To make this recipe, you'll need:
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I
Midweek meal but anniversary - so what is better than dipping into the Spicery stash? This Thai blend really surprised us. We used jackfruit instead of pork, and it was delicious. So many different flavours: the tartness of the lime and the pickles with the warm spices, the freshness of the lemongrass with the sweetness of the garlic. The vegetable stir fry added colour, texture and more flavour. This was so tasty that we will dive deeper into Thai cuisine.
What a feast, sounds like a great anniversary treat! Happy spicing!
S
Made the slightly out of date Hang Lay curry kit last night - ABSOLUTELY DELICIOUS! Anxious about the quantity of garlic in the dish but it absolutely works. A really tasty and interesting curry with sweet and sour notes. Wanted to buy a few more kits but sadly none available so i will just have to follow spice recipe on kit base. Mouth still watering at the memory of the taste. Well done all at the Spicery!
A
22/3/22 - A bit vinegary this one with the pickled ginger and garlic but a nice heat. May give a repeat a miss and try something else.
H
Hang Lay with steamed Pak Choi, Jasmin rice, chilli salt fruit and paratha (just because I love paratha!). I thought the recipe looked odd adding pickled ginger and garlic at the end but it is super tasty! :-)