Mae Ploy massaman curry paste is a spicy, delicious and great tasting flavours of Thai cuisine.
Made with authentic and high-quality ingredients, this paste is a must-have for any home cook looking to recreate the bold and savoury taste of traditional Massaman curry. Elevate your dishes with our expertly crafted paste.
Mae Ploy massaman curry paste is a spicy, delicious and great tasting, authentic blend of natural Thai herbs and ingredients that combine to give your home made curry the genuine taste and health benefits of real Thai cooking. Mae Ploy products only use real Thai ingredients that are freshly hand picked for their great taste and full flavour.
Use this fragrant, spicy paste to make a classic Thai massaman curry, with its fragrant spiced sauce of lemongrass and galangal. The massaman curry has extra richness and warmth from cumin, coriander seeds, cinnamon, cardamom and nutmeg. It can be served with chicken, lamb, beef or veg and often includes peanuts or cashews.
Contains: Lemongrass, garlic, dried red chilli, shallot, salt, galangal, shrimp paste (shrimp (crustaceans), salt), coriander seed, cumin, kaffir lime peel, cardamom, cinnamon, nutmeg. Allergens are listed in bold. May contain (fish).
Thai Massaman Curry
ABOUT THIS RECIPE
Thai massaman curry (also known as Gaeng Massaman) is a popular traditional dish native to the southern region of Thailand. It’s a rich and creamy curry full of delicious, aromatic spices and made with beef, coconut milk, peanuts and potatoes. While beef is the traditional meat used in a massaman curry recipe, chicken and lamb make great alternatives too (recipes may need to be adjusted to suit the best cooking times for the meat used).
Add the beef steak into a heavy-based pot along with 350ml of coconut milk, 350ml water, cardamom pods, cinnamon stick and salt.
Leave the pot to simmer for 2 hours, stirring occasionally throughout cooking until the meat is almost tender. While simmering, leave a slight gap for steam to escape.
While the beef is simmering, wash, peel and chop the potatoes into 2-3cm pieces, peel the shallots and split them in half. Set aside.
Next, uncover the curry and remove and discard the black cardamom pods and cinnamon stick.
Follow by adding the rest of the coconut milk, potatoes, curry paste, fish sauce, tamarind water and palm sugar to the pot. Then simmer the pot gently uncovered for another 20-25 minutes or until the potatoes are cooked through.
Finally stir in the peanuts, garnish with Thai sweet basil and serve with Thai jasmine rice.
At The Tasty Wok we work to ensure that product information is correct, however the products listed maybe subject to subsequent changes in supplier, recipe, or allergen information. Actual product packaging and materials may contain more and/or different information than what we are showing on our website. We recommend that you do not solely rely on the information presented on our website. Please always read the ingredients, labels, warnings, and directions provided with the product before using or consuming a product. For additional information about a product, please contact us or the manufacturer. The Tasty Wok cannot accept liability for the consequences of such change and advise you to always check the ingredients list of all foods and drink at the time of purchase to ensure that the product is suitable for you.
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