Hanglay PowderAdd to cartTemporarily Out of Stock
We also offer Hanglay Curry Paste from Mae Pranom.
When we first created a Hanglay recipe, it was a bit frustrating that we did not have an authentic Thai hanglay powder to use in the recipe. Hanglay is always made with a specific powder, quite similar to our Thai curry powder but a bit different.
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.
After working with Hand Brand, the number one spice company in Thailand, we have created this formula based on the true Hanglay powder made in northern Thailand. It created based on an authentic hanglay powder created for the "One Tambon One Product (OTOP)" entrepreneurship program designed to support locally made products.
Each package is now a generous 100 grams (3.5 ounces) which will last for a long time.
We'd love it if any customers of ImportFood.com would make hanglay at home, and submit photos of it here at our hanglay recipe page.
Product of 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.
Thanks to our distinctive Hunglay Paste from Thailand you can make a real masterpiece.
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.