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Hanglay Curry Paste


This is a Northern Thai/Burmese style of curry paste

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Hanglay Curry Paste 0 Picture


  • 3 tablespoons of very thinly sliced lemon grass
  • 3 tablespoons of palm sugar
  • 1 tablespoon thick soy sauce
  • 2 tablespoons of garlic, minced
  • 2 tablespoons dried red Thai chile peppers, crumbled
  • 2 tablespoons of shallots (small red or purple onions), thinly sliced
  • 1 tablespoon ginger, grated
  • 1 tablespoon shrimp paste
  • 1 tablespoon coriander seed
  • 1 tablespoon cumin seed
  • pinch turmeric powder
  • quarter cup fish sauce
  • 1 tablespoon tamarind concentrate mixed with 3 tablespoons water



Step 1

Toast the coriander and cumin seeds until fragrant, and grate. Combine all the curry paste ingredients and process to a fine paste.
Shelf life
Will keep 3-4 weeks in a well stoppered container, or may be frozen (Isuggest you freeze it in an ice cube tray to give useable portions for cookingwithout defrosting a large batch).

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