A very rich and complex curry paste that often only makes it out of Thailand as a much simplified version. Well there is nothing simple about this I can tell you! My reward in making this paste comes when I start to dry roast the spices for it, smells heavenly:-) Often served with beef or chicken it's a very versatile sauce that also works with seafood.(November 2016. Toned down the heat levels a little to better allow the aromatics to come through. This is now a mild curry rather than a medium curry. A teaspoon of chilli flakes would quickly add more spice to it if desired.)
Onions, Peanuts, Lemongrass, Vegetable Oil ,Garlic, Galangal, Coriander Root, Chillies, Coconut Palm Sugar, Thai Fish Sauce,(Fish).Tamarind, Blade Mace, Thai White Cardamom, Nutmeg, Cassia , Cumin.
Allergen advice. For allergens, see ingredients in bold.
Contents will cook 500g (1 lb) meat, fish or vegetables.
No artificial colours, flavours or preservatives. Gluten free.
Shelf life 12 months from packing date.
See Recipe Massaman Curry
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so nice with a half leg of lamb
Made this as per the recipe with beef and potato, amazing cooked in the slow cooker as the flavours had time to develop. A firm favourite in my house.
Fabulous curry, everything we hoped for in flavours and taste. Would definitely recommen.
Super efficient service when ordered and beautiful flavours. So easy to make. Massaman curry is my firm favourite, nutty and flavoursome, with a gentle heat. Highly recommended!
These are the best Thai curry pastes I’ve ever tried. The recipes on their are also excellent!!
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