Description: Maesri Hung Lay Changmai Curry Paste 100g. A stew-like Northern Thai curry prepared without coconut milk. The intensive mix of curry powder and spices create the dip complex taste to the gravy.
Tuk Tuk Method: Marinade 1kg of your choice of meat (cut into 1x2 inches) with this Hung Lay Changmai Curry Paste for 1 hour. In a pot on medium heat, add your meat and 300ml of water, then stir until it thickens. Very gradually add 700ml of water and keep stirring. Add ginger and garlic, stir, close the lid, and simmer on a low heat for about 1 hour until the meat is tender. Sprinkle with roasted peanuts and serve!
Storage: Store in a cool, dry place away from direct sunlight.
Ingredients: Palm Sugar, Tamarind Juice, Curry Powder, (Mustard, Tumeric, Coriander Seed, Fenugreek, Wheat Flower (Gluten), Salt, Chilli, Fennel, Cumin, Black Pepper,) Salt, Soybean Oil, Spices (Coriander Seed, Cumin, Cinnamon, Cardamom,) Dried Chilli, Shallot, Garlic, Tumeric, Lemongrass, Shrimp (Crustaceans) Paste, Galangal.
Nutrition Information:
|
Typical Values |
Per 100g |
|
Serving |
100g |
|
Energy |
880KJ / 210kcal |
|
Fats |
7g |
|
of which saturates |
1.1g |
|
Total Carbohydrate |
26g |
|
of which sugar |
9.7g |
|
Protein |
5.6g |
|
Salt |
8.2g |
Allergen Information: Contains Mustard, Wheat, Gluten, Soybean, Shrimp.
This is a superb paste and will definitely be buying again
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