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Maesri Thai Masaman Curry Paste, 400g


Slightly less famous than it's other Thai curry cousins, the red and the green, but it's certainly no less tasty. The key difference with Masaman Curry are it's Persian influences of cardamom, cinnamon, cumin and bay leaves plus the inclusion of peanuts.

To make a cracking Thai Beef Masaman curry for 4 people, stir fry 4 tbsps of Massaman paste for a minute, add 600g of diced stewing beef and coat thoroughly. Add 400ml of coconut milk, plus an extra 400ml of water, an onion cut into quarters and bring to a simmer, cover and gentle cook for around 1.5 hours (until the beef is tender) adding extra water if the curry looks like it's drying out. Now add 450g of waxy potatoes cut into chunks and continue cooking until the potatoes are cooked through. Serve, scattered with 100g of unsalted peanuts, roasted and lightly crushed, Thai Jasmine Rice and a few fresh chillies.

Allergens: SOY

Ingredients: Garlic, Sugar, Soybean Oil, Dried Red Chillies (13%), Tamarind Juice, Shallot, Salt, Lemongrass, Spices (Coriander, Cumin, Cardamom, Cinnamon, Bay Leaves, Lesser Galangal, Cloves), Kaffir Lime (1.5%), Galangal.


Type: Asian


Customer Reviews

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Paul Dickinson
Best EVER Masaman paste

In the past I bought this in the 100g pouch version and it makes the best Masaman curry ever. I’ve now bought this, as it’s just the big brother version of the smaller pouch. Made one curry already and as expected it absolutely delicious. Give it a go, I promise you, you will not be disappointed.