Bought the Massaman Curry paste and made it with chicken. Flavour was amazing and it was really easy to make. Looking forward to trying some more
It’s all about the paste! I have made lots of curries and never felt they were quite as good as our local, when our neighbour recommended them I was so impressed, I have bought them again and will continue to! Great quality and speedy delivery
Really enjoyed the panang curry paste. Put it in a slower cooker with the short ribs and leave it to do its thing. Definitely will buy it again.
Great range of tasty curries with great information and recipe advice
I have been using these pastes for many years now and find them second to none in home cooked thai cuisine!
Andrea
August 03, 2025
First of all, big thanks from a complete beginner for the lovely pastes and recipes. The green, red and yellow curries have all been a big hit in my house and now I am about to try the Massaman paste for the first time. As my family are big on vegetables I would like to add water chestnuts, baby corn and mangetout to this recipe. Is this recommended/allowed and if so at what stage should I add them?
Also, if I don’t want to include the fried onion topping, would you recommend adding an onion to the recipe, possibly sauteeing it before the potatoes and chicken and then adding it back in to the recipe at step 5?
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mythaicurry replied:
Thank you for your e-mail, glad you are enjoying the pastes so much! There are no hard or fast rules regarding what you wish to put in a Thai Curry. Providing you start out with an authentic Thai curry paste then you can add whatever ingredients you wish. In this case the cooking times will depend on the vegetables that are involved, but most likely no more than 10 or 15 minutes before the end. Certainly, you can saute an onion and add it into the curry just before the end. Hope that helps!