Hang Lay Curry Paste 100 g. (Ingredients : Red Chili 25%, Garlic 10%, Shallot 20%, Salt 5%, Shrimp paste 20%, Herbs 10%, Lemongrass 5%, Garlangal 5%)

No preservatives added

Thai FDA Approved

You will  need.

1 LB of Pork cut into big chunks

2-3  Tbs  Hang Lay Curry Paste

Water or Broth

1/4 Cup Shredded Ginger

1 head garlic (peeled, but keep cloves whole)

2 Tbs Cane sugar or Dark brown sauce

1/4  Cup Tamarind sauce

Salt

Instruction

Marinade meat with Hang Lay Curry Paste, pinch of salt, and cane sugar.  Let the pork mixture rest in the fridge for at least 2 hours and place it in  slow cooker or pressure cooker. Pour water or broth over the meat and Shredded Ginger, Garlic clove (Peeled) and Tamarind sauce. Cook on Low about 4-6 hours. (Pressure cooker follow you pot instruction)

Serve over Jasmine rice

1. Combine Prik Larb Seasoning with meat (Pork, Chicken of Beef) 1 Package for 2.5 Lbs of meat
   *Use small amount if you don’t  like spice! 
2. Stir-fry the meat in a hot pan until it is quite done. Leave it cool down.
3. Add green onion, red onion, and mint leaves.
4. Adjust the taste by add fish sauce or salt and lemon juice until it tastes right for you.
5. Eat with rice or sticky rice, plus some crunchy vegetable like lettuce and Carrots.

1. Combine Prik Larb Seasoning with meat, Green Onion and Red Onion (Meat suggestion Pork, Chicken of Beef) 1 Package for 2.5 Lbs of meat *Use small amount if you don’t  like spicy!
2. Form loosely into 1-inch balls (or smaller if you like) so the edges will crisp up. Do not roll the balls too tightly or they will not be crispy.Tip: To know if your meatballs’ seasoning is just right, before forming into balls, you could take a small piece and cook it in the microwave or frying pan and taste. That way, you could adjust the seasoning if necessary before frying the rest.
3. Deep fry in a pot of hot oil (180°C/350°F) for about 5 mins or until golden brown.
4. Eat with rice or sticky rice, plus some crunchy vegetable like lettuce and Carrots.

Ingredient :

Northern Thai spicy sausage Curry Paste 100 g. (Red Chili 30%, Garlic 10%, Shallot 10%, Lemongrass 10%, Galangal 10%, Salt 5%, Shrimp paste 10% and Herbs 15%)

No preservatives added

Thai FDA Approved

You will  need.

1-2 Tbs of Northern Thai spicy sausage curry paste

1 lb ground pork (get fattiest ground pork you can find)

Kaffir lime leaves (Optional)

Instructions

To make sausage patties:

Mix all together, Let the pork mixture rest in the fridge for at least 2 hours or preferably overnight. When ready to cook, form the patties with your hands. Preheat a skillet over medium heat and add just enough oil to coat the bottom. Pan-fry the patties until well browned on both sides and fully cooked, which should take just few minutes depending on the thickness of the patties.

Ingredient : Curry Paste 100 g. (Ingredients : Red Chili 50%, Garlic 10%, Shallot 15%, Salt 5%, Shrimp paste 20%)

No preservatives added

Thai FDA Approved

You will  need.

Ground Pork

1 Tbs cooking oil

2-3 Tbs broth

Vegetable to Dip

Instructions

Family size
Kaeng Som Curry Paste 100 g. (Ingredients : Red Chili 40%, Garlic 10%, Shallot 30%, Salt 5%, Shrimp paste 15%)
No preservatives added
Thai FDA Approved
PRODUCT OF THAILAND

For 2 Serving You Will Need
1/2 – 1 Tbs    Kaeng Som Curry Paste
3 Cups          Water
Fish or Shrimp for 2
Crunchy Vegetable like Carrots, Cauliflower, Green bean, Cabbage, Baby Corn, etc.

Instructions:
In the large pot add 1 Tbs Kaeng Som Curry Paste and 3 cups of water bring to boil
Add meat of your choice and Vegetables
Adjust the taste by add lemon juice and sugar, If too spice add more water
Serve with cooked rice

Nam Ngeaw Curry Paste 100 g. (Ingredients : Red Chili 50%, Garlic 10%, Shallot 20%, Salt 5%, Shrimp paste 15%)

No preservatives added

Thai FDA Approved

For 4 Serving You will  need.
1-2 Tbs        Nam Ngeaw Curry Paste

1 Tbs           Olive oil or coconut oil

4 Serving     Ground pork or ribs

6 Cup           Water

1 Can           Tomatoes diced  (14.5 Oz)

4 Serving     Cooked rice vermicelli

Fresh Vegetable for side dishes (Lemon Wedges , Shredded Cabbage, Shredded Carrots, and chopped cilantro )

Instructions

To Serve

Prepared cooked rice vermicelli into bowls, pour the curry soup over.  Garnish with vegetable and lemon wedge