- Country of Origin: Product of Thailand
The flavours of Massaman Curry Paste are influenced by Malay and India with the fragrant spices coriander, cumin, cardamom and cinnamon. It is then perfectly balanced with classic Thai spices, the sourness of tamarind and slightly sweetened. It packs a punch of fragrance, a mildly spicy kick, and the sweetness and tang of lemongrass and galangal.
Massaman curry paste is rich in flavour and mild in spice, pairing perfectly with beef or chicken.
1.Heat 1 tablespoon peanut oil in a wok, cook 400g diced rump steak for 3 - 4 minutes until well browned. Remove from wok.
2.Add 1 diced onion and 2 diced potatoes to wok, cook on medium heat for 2 minutes. Reduce heat and add ½ jar massaman paste, cook for 1 minute.
3.Stir in a can of coconut milk and 2 teaspoons fish sauce. Simmer for 5 minutes or until potato is tender. Return beef to wok with ¼ cup roasted peanuts, bring back to the boil and cook for 2 minutes.
Product of Thailand
(Typical analysis per teaspoon)
Energy 233 kJ
Fat Total 0.1 g
- Saturated 0g
- Sugars 7.8 g
Coconut sugar, water tamarind puree (tamarind, water), sunflower oil, garlic, sugar, shallot, spices (chilli, coriander, cumin, cardamom, cinnamon, white pepper, clove, fenugreek, turmeric), lemongrass, salt, galangal, thickener (1442), shrimp paste, bay leaf, paprika oleoresins, food acid (citric).
Packaged in a facility that processes peanuts, wheat and milk products
Store item in an airtight container in a cool dry place.
Up to 12 months if stored correctly. See label for Best Before date.