The flavors of the massaman curry paste come from herbs and spices from Thailand. These spices are combined with local produce such as dried chili peppers, coriander seeds, lemongrass, shallots and garlic to make the massaman curry paste. This can be useful as a marinade or add a spoonful to water when cooking rice for a tasty pilau.
Peanuts and potatoes, along with coconut milk, round out the flavours and mellow the spice of this traditional curry.
A medium hot paste with lemongrass & fragrant spices.Simmer 750g cubed, lean stewing beef with 1 teaspoon salt and cup each of coconut milk and water for 40 minutes. Add half a jar of Thai Masaman Curry Paste and 200ml thick coconut milk, 10 small potatoes and 100g of roasted, skinned peanuts. Stir. Simmer uncovered until potatoes are done and beef is tender. Serves 6 with rice.
Useful as a marinade. Add a spoonful to water when cooking rice for a tasty pilau.
water, spices, canola, garlic, onion, brown sugar and palm sugar, coriander root, tamarind, shrimp paste, salt, lemons, galangal, fish sauce, Thai limes, ginger, citric acid, lemongrass, chilli powder.
|Per serve||Per 100 g|