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Thai Hunglay Curry Paste

Thai Hunglay Curry Paste
Add to cart10oz - $5.65 

Most people have heard of the famous northern Thai dish "Khao Soi", but what about Hunglay? One reason this is so unique is the number of ingredients used to make it.

See: 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.

The instructions on the label:
"Marinate 500g chicken or any kind of meat with 100g hunglay curry paste. Marinate for 10-15 minutes. Stir-fry in a saucepan over medium heat until cooked. Add 4 cups of water and simmer over low heat until chicken is tender and the texture of the sauce has thickened. Season with 6 tbsp tamarind paste, 4 1/2 tbsp palm sugar, and 4 tbsp thin soy sauce, stir well then add 1/2 cup sliced ginger. Remove from heat and serve with steamed jasmine rice or sticky rice."

Ingredients: onion, garlic, dried chilli, ginger, coriander seed, fennel, cardamom, turmeric 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.


 


 

Other Great Mae Pranom Products

Sweet Chili Sauce

Sweet Chili Sauce

Smoked Fish Chili

Smoked Fish Chili

Prik Pao

Prik Pao

Thai Tae

Thai Tae

Hunglay

Hunglay

Maengda

Maengda

Pineapple

Pineapple

Phad Kapraow

Phad Kapraow

Seafood Sauce

Seafood Sauce

 

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