Hung Le curry (แกงฮังเล) is a fragrant, thick and rich stew unique to Northern Thailand. There is no coconut milk in the curry which is typical of Northern Thai dishes. The taste is unique with notes of sourness from tamarind balanced with saltiness and natural sweetness from coconut sugar. The fragrant and complex curry paste cooked with generous helping of bruised garlic and ginger takes the aroma to the next level.
Northern Thai food is typically eaten with sticky rice. Our blue sticky rice is cooked with butterfly pea flower making the colour natural.
Northern Thai food is an amalgamation of influences from Southern China, Myanmar, India and major hill tribes. Still rather unknown – the charm of its herbal flavours, rustic dishes, fiery dips and comforting noodles is intoxicating.
Talad Eatery is a small modern eatery serving regional Thai food in Chelsea. We cook food from scratch using things like coconut sugar, fermented fish & tamarind. The pounding sound of our pestle and mortar will invite you in. When you visit our shop, you will smell the fragrant food miles away.
Instructions: Heat the curry in a covered bowl in the microwave for 1 to 2 min. Better yet, do it in a pot until bubbles for 3-5 min. Splash the sticky rice with 1 tablespoon of water then heat in a covered bowl for 1 min in a microwave.
Shelf Life: 3-5 days
Storage: Chilled in fridge. All components can be frozen for up to 3 months.
Ingredients & Allergens(bold); chilli, onion, garlic, ginger, turmeric, lemongrass, salt, coriander seed, cumin, cinnamon, cardamom, galangal, oil, tamarind, coconut sugar, chickpea (vg).
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