Asian Curry Kits
Thai Massaman Curry
3 Simple Steps | Ready in 10 mins
The wonderfully complex fusion of herbs, spices and mellow coconut milk results in a deliciously moreish dish, perfectly balanced to create a delight for the senses. The aromatic notes of lemongrass and galangal are complemented by dry spices and sugar for a rich tapestry of flavour.
Perfect with sliced beef or delicious with tofu, vegetables, chicken, duck, lamb and seafood.
Origin Story
Thai Massaman curry has blossomed as a cultural melting pot, with influences from various food cultures. Specifically, the influence of nearby Malaysia and its Muslim communities has left an indelible mark on the cuisine of Thailand. It can be seen in the complex spicing of this dish, which includes whole spices such as cloves, cassia, nutmeg and mace, which are not native to the area. The rich flavours from these spices are married with ingredients such as lemongrass, galangal and makrut lime leaves, which are synonymous with Thailand.
However, the story of its origin is hotly contested. Some believe that an early iteration of Massaman curry was first introduced to Thailand by spice traders, who travelled down the early spice routes from India and Persia and that its spicing, therefore, has Indian influences.
Our rendition includes a complex spice blend and pays homage to the ancient spice routes that are said to have influenced this dish.
Information
Cut your chosen protein or vegetables into generous pieces.
- Heat 1 tbsp oil in a small pan, add spices and cook for 20 seconds (use the chilli from spice pouch for extra heat).
- Add the protein or vegetables and brown lightly. Add base sauce and simmer for 1-2 minutes.
- Stir in the coconut sauce and simmer for another 3-5 minutes, or until the meat or veg is cooked through.
Serves 2-3 with rice.
As appliances may vary, these are guidelines only.
Please ensure food is fully cooked and piping hot throughout before serving.
If you don’t like whole spices, grind these in a pestle and mortar and add them with the main sauce in step 3 (before final simmer). Alternatively, if left whole, remove them with a spoon before serving.
Use these handy tips to customise your dish:
- For a delicious version of the dish, use finely sliced beef strips, diced potatoes and chopped onions. Simmer for 20-25 minutes and add a splash of water to give desired thickness. Garnish with a good handful of crushed, roasted peanuts.
For vegetarians, this curry is delicious with braised tofu, mushrooms, aubergine or your favourite mix of vegetables.
Coconut Cream (44%), Water, Soy Sauce (Water, Soybeans, Wheat, Salt), Garlic, Lemongrass (3%), Dry Spices (2%), Galangal Root (2%), Sugar, Raw Sugar, Coriander Seeds, Red Chilli, Rice Flour, Kaffir Lime, Salt, Shallot Powder.
For allergens see ingredients in bold.
May also contain Celery, Milk, Mustard, Nuts and Sesame.
No artificial flavours, colours or preservatives.
Suitable for Vegetarians.
Store in a cool, dry place. Once opened refrigerate and consume within 3 days.
Do not use if pouch is bloated or leaking.
Not suitable for microwave use.
Nutrition Information
| Typical Values | Per 100g |
|---|---|
| Energy | 570kJ/138kcal |
| Fat | 11g |
| of which Saturates | 10g |
| Carbohydrate | 5.8g |
| of which Sugars | 2.8g |
| Fibre | 1.5g |
| Protein | 2.2g |
| Salt | 0.97g |
