Hunglay Curry Recipe
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Hunglay Curry Recipe
- Cut 250 g each of pork loin and pork belly into 1 inch cubes. Soak with half tablespoon of black soya sauce.
- Boil one and a half cups of water with contents of this packet of Lobo Hunglay Curry.
- Add pork, bring to the boil then reduce heat. Simmer until the pork is tender.
- Add sliced ginger, pickled garlic and fish sauce to taste.
This is an Amazing Dish. You will love it. Serve with white Thai Jasmine Rice. Dinner out in the orient, who wouldn't love that.
Ingredients: Shallot 35.0%, Garlic 25.0%, Red Chilli 8.0%, Salt 6.0%, Shrimp paste 6.0%, Curry Powder 5.0% (with colours: E160c and E100), Lemongrass 5.0%, Tamarind 5.0%, Spices 5.0% (Turmeric Powder, Cumin Powder and Coriander Powder), Acidity Regulator: E330.
Contains shrimp. May contain fish derivatives in Shrimp Paste.
No added MSG, colouring or preservatives.
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