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Recipe: Hunglay Curry
1. Cut 250 g. each of pork loin and pork belly into 1 inch cubes. Soak with 1 tablespoon dark soy sauce.
2. Boil 1 /2 cups (360 ml.) water with the contents of this packet. 3. Add pork, bring to a boil then reduce heat. Simmer until the pork is tender.
4. Add sliced ginger, pickled garlic and fish sauce to taste.
Ingredients: Shallot 35%, Garlic 25%, Spices (Turmeric, Cumin, Cinnamon, Coriander) 10%, Chilli 8%, Salt 6%, Shrimp Paste (Shrimp, Salt) 6%, Lemongrass 5%, Tamarind 5%
Allergen Information: Contains shrimp. May contain fish, crab and molluscs (scallops (bivalves), squid)
- No MSG
- Preservatives or Colours Added
- Makes 3-4 servings
Country:
Thailand
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