The addition of coconut milk to Massaman produces a beautiful rich creamy texture. Always finish with roasted peanuts for crunch.
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.
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).
1 tablespoon peanut oil
250g diced rump steak
1 onion, diced
1 medium potato (200g), diced
45g Five Tastes Paste Shot
270mL coconut milk
1 teaspoon fish sauce
1 tablespoon roasted peanuts
Coriander for serving
1.Heat oil in a non stick wok and cook meat for 3 - 4 minutes until browned. Remove meat from wok.
2.Add onion and potato to wok, cook over medium heat for 2 minutes.
3.Add paste, cook for 1 minute until fragrant. Stir in coconu
Servings Per Package
|Average Quantity||Per Serving||Per 100g|
| - saturated||0.3g||1.2g|
| - sugars||5.6g||25.6g|
Whilst all care has been taken to ensure this information is correct, please refer to the product label for further information.