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Thai Hang Lay Curry with Aubergine Salad and Chilli Relish
  • Thai Hang Lay Curry with Aubergine Salad and Chilli Relish
  • Thai Hang Lay Curry with Aubergine Salad and Chilli Relish
  • Thai Hang Lay Curry with Aubergine Salad and Chilli Relish
  • Thai Hang Lay Curry with Aubergine Salad and Chilli Relish
Thai Hang Lay Curry with Aubergine Salad and Chilli Relish

Thai Hang Lay Curry with Aubergine Salad and Chilli Relish
£9.00

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.
More info

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.
Details

Prep: 40 mins

Cook: 1 hour 45 mins

Serves: 4

Effort: Medium effort

Origin: Thailand
Shopping list
  • 800g diced pork (pork belly is best) or used tinned jackfruit in water for a veg version (following the same cooking instructions)
  • 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
Spices included

Aubergine Salad Spices: mild chilli flakes (chilli flakes, sunflower oil, salt), ginger, garlic

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 (chilli flakes, sunflower oil, salt)

Birdseye Chillies: birdseye chilli

Tamarind Blend: tamarind powder (tamarind, starch), amchur

Allergens are listed in CAPITALS. May contain CELERY and SESAME.

Store in a cool, dry place

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