Due to its Muslim roots and therefore Islamic dietary laws, Masamman curry is most commonly made with beef, but there are also variations on this dish using duck, chicken, mutton, goat.
The flavors of the massaman curry paste come from spices that are not frequently used in other Thai curries. Cardamom, cinnamon, cloves, star anise, cumin, bay leaves, nutmeg and mace brought to Thailand by Muslim traders from the Middle East, Indian subcontinent in the 17th Century. These spices are combined with local produce such as dried chili peppers, coriander seeds, lemongrass, galangal, white pepper, shrimp paste, shallots and garlic to make the massaman curry paste
Peanuts and potatoes, along with coconut milk, round out the flavours and mellow the spicing of this traditional Thai beef curry. Medium hot.
Simmer 750g cubed, lean stewing beef in 250 ml coconut milk and 250ml water with 1 teaspoon salt until half cooked. Add half the jar of Thai Masaman Curry Paste and 200 ml extra coconut milk, 10 small new potatoes and 100g of roasted, skinned peanuts. Stir. Simmer uncovered till potatoes are done and beef is tender. Serves 6 with rice.
A blend of spices, canola oil, fresh coriander, onion, garlic, galangal, ginger, lemon grass, kaffir lime, spices, shrimp paste, cane and palm sugars, citric acid.
Contains No added MSG, Artificial Colours or Flavours, Palm or Trans Fats. Gluten Free