The addition of coconut milk to Massaman Curry 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.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 400mL 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. Serve garnished with co
Servings Per Package
|Average Quantity||Per Serving||Per 100g|
| - saturated||0.3g||1.2g|
| - sugars||6.7g||25.6g|
Whilst all care has been taken to ensure this information is correct, please refer to the product label for further information.