Thai Hunglay Curry PasteAdd to cart14oz-$8.95
Hunglay is a distinctive, rich beef stew and we prepared it to perfection using this Mae Pranom product. All natural ingredients.
The package of Hunglay Paste is 400 grams. For every 16 oz of beef, you want to use 100 grams of Hunglay Paste.
Simply cut large chunks of beef, one pound, (thigh is recommended, or simply any rump roast) then marinade it in 1/4 package of this paste for 20 minutes. Next, stir fry it in a saucepan with some shallot and a bit of garlic, until cooked. Add 4 cups of water and simmer over low heat for an hour or so (until the meat is tender and the stew thickens). Season with 2 tbsp tamarind concentrate, 3 tbsp palm sugar, and 3 tbsp thin soy sauce, stir well and cook a bit longer then serve with steamed jasmine rice or sticky rice.
You'll love this home made hunglay. We sell a lot of this to restaurants. Served below in our 5" ceramic bowl with lid.
We also have for you an Authentic Hunglay Recipe
We've been offering hunglay powder for a few years but still, that requires a lot of work to complete the recipe.
This hunglay paste is made in Thailand of all natural, high quality ingredients. Mae Pranom spares no expense and is often more expensive than other brands. At $8.95 it may seem expensive but that works out to be about $2.50 per large pot of stew.
Ingredients: onion, garlic, dried chilli, ginger, coriander seed, cardamom, cumin seed, curry powder, shrimp paste (shrimp salt), soybean oil. No preservatives. No artificial colors. No msg.
Made in Thailand.
Northern Thai Pork Curry, 'Gaeng Hanglay'
In our continuing effort to present regional Thai recipes, here is an authentic version of Gaeng Hanglay, a northern Thai curry made with pork (or beef). Similar to massaman but without the coconut milk. The main ingredient is pork, and you can use a fatty belly pork or other cut of your choice. Other distinctive ingredients are ginger and pickled garlic.
Some recipes call for Santol fruit (wild mangosteen) or pineapple cut into large cubes. We used fresh pineapple with good results. This dish originated from Burma, and in Burma this is usually served with Khai bananas (small bananas). You will usually find gaeng hanglay served in Khantok-style Thai dinners as one of the main dishes, together with sticky rice.
Chiang Mai Curry Noodles, 'Khao Soi'
This is a noodle dish, prepared in a rich creamy curry sauce, that is traditional in Northern Thailand. A popular lunchtime meal in northern Thailand. The flavor is not only distinctly "Thai" but it also goes very well with the American palate. We also offer a ready-made Kao Soi paste for quick preparation.
Try to use fresh egg noodles. We found flat, fresh egg noodles at our local Safeway supermarket in the refrigerated section. Khao Soi is typically a rich gravy poured over soft noodles, then topped with the same noodles but crispy.
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