Massamun curry ipaste ngredients plus#
Massamun curry ipaste ngredients free#

Serve with steamed basmati or jasmine rice. Garnish with roasted, crushed peanuts, sliced spring onions and coriander sprigs. Season to taste with a little fish sauce, palm sugar and tamarind paste or lemon juice. You may need to add a little water to the curry as it is cooking.

Massamun curry ipaste ngredients plus#

Add stock plus bay leaves, turmeric, ground cardamom, cumin, cumin seed, ground coriander, cloves, and soy. Drizzle in oil and add garlic, galangal or ginger, onion, and chile. I remember falling in love with Thai food. Heat a deep, medium-size pot over high heat. Massaman curry is, without a doubt, one of my absolute favorite meals on this planet. If you are a big fan of spices, this might be your new favorite paste. This paste has a much stronger aromatic spice fragrance from cardamom, cinnamon, and nutmeg. Crispy pan-fried tofu, veggies and tender sweet potato chunks are simmered in a peanutty Thai-spiced coconut curry sauce to create this flavorful vegan massaman curry. Massamun, unlike other curry pastes, contains a medley of spices along with our standard curry ingredients. Were a local family business based in Nelson sending delicious high-quality ingredients at wholesale prices to home baristas, home chefs & home bakers across NZ. Vegan Massaman Curry with Sweet Potatoes and Tofu. Add the water, the remaining coconut milk, the cinnamon and bay leaves and cook, covered on a steady simmer for 1 hour.Īdd the potatoes and continue to cook for another 30 minutes or until the meat and potatoes are tender. Massamun Curry Paste, 500g 6.21 Add to Cart Buy it now More payment options. Add this and the paste to the pot, lower the heat and cook gently for about 5 minutes. Open the can of coconut milk and scoop out the thick cream that has risen to the top. Gently crush the cardamom seeds with the sharp edge of knife before adding to the paste mixture. TIP: use the flat side of knife to apply pressure to the cardamom pods and split them open. Heat the oil in a heavy-based pot and fry the onions until brown.Īdd the meat, season with salt and continue to cook until browned all over. To this add 1 teaspoon curry powder, 1 teaspoon cinnamon powder and the seed from 2 cardamom pods. Trim the meat of any excess fat and sinew and cut into 5cm cubes. Put all the remaining ingredients in a food processor with the spices and blend until you have a smooth paste. 3 tablespoons Massaman curry paste 10 green cardamom seeds 2 cinnamon sticks 3 star anise 8 shallots, peeled 2 cans coconut milk (5.6 fl oz each) 1 cup water 2.5 tablespoons fish sauce, or to taste 1 medium-sized potato, peeled and cut into chunks 0. Cool and grind in a spice grinder or mortar and pestle until fine. Stir the spices until they emit a roasted aroma and turn lightly golden.

Suitable for home freezing.Put the coriander, cumin and peppercorns in a heavy based pan and set over a medium heat. Add 300g roasted fruit/potatoes (or meat/fish), 300g of vegetables and 400ml of coconut milk. Heat and stir the paste in a saucepan for 2 minutes in hot oil.

Massamun curry ipaste ngredients free#

(Allergens bold/italic/underlined) Dry red chilli, Thai shallot, peeled garlic, young lemongrass, young galangal, coriander root, roasted peanuts, cloves, makrut lime zest, coriander seeds, cumin seeds, mace, whole nutmeg, Thai cardamom, cassia bark, salt, palm sugar, gluten free soy sauce Equally as good paired with braised beef shin or game. We love using our Massaman to make vegan fruit and vegetable curries as they pair wonderfully with the large amounts of aromats and spices within the paste. Mae Ploy Massaman Curry Paste Available In 400g Ingredients: Lemongrass 22.0, Garlic 19.0, Dried Red Chilli 14.0, Shallot 14, Salt 12.0, Galangal 7.5. Add the cardamom pods, cinnamon stick, and bay leaves. Massaman curry should be slightly sweet with a very subtle sour note from the tamarind. Taste and adjust the flavor if necessary. Add the Thai fish sauce, palm sugar, and tamarind water. Our Massaman is seasoned using gluten free soy and fresh palm sugar straight from the markets of Bangkok. Add the chicken into and mix well with the curry paste.