MCU1TRCM

Thai Red (Massaman) Curry Masala Medium (1kg)

$80

This spicy Thai Red Curry is cooked by firstly using the curry blend to make a paste.

This curry features coconut cream, peanuts, fish sauce and some brown sugar and is cooked traditionally with your choice of beef or lamb.

This 1 kg jar will cook with approximately 32kg of meat, vegetables or seafood – 160 servings.

Stock

Share the Product
Tweet this Product
Pin this Product
Email This Product

Description

Nutrition Information

Servings per package:

200

Serving size:

5
g

Average Qty
per Serving

Average Qty per 100g

Energy

77 kJ
1530 kJ

Protein

0.7 g
13.3 g

Fat, total

0.9 g
18.3 g

-saturated

0.1 g
1.6 g

Carbohydrate

1.2 g
24.4 g

-sugars

0.4 g
7 g

Sodium

17 mg
347 mg

Ingredients

Coriander Seed, Chilli Powder, Cumin Seed, Fennel Seed, Green Cardamom Seed, Cinnamon, Cloves

Recipe

Ingredients:

  • 1 tbsp tamarind
  • 1 tbsp fish sauce
  • ½ cup boiling water
  • 3 tbsp oil
  • 1 medium onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 tsp ginger, finely chopped
  • 2 tbsp lemongrass/lemon rind, finely chopped
  • ½ tbsp blachan
  • 2-4 tbsp Thai Red (Massaman) Curry Masala
  • 1 kg braising steak, diced
  • 3 3/4 cups coconut cream
  • 125 g roasted peanuts
  • 2 tbsp brown sugar
  • 2 tbsp lemon juice

Method:

Pre-prep: Mix the tamarind, fish sauce and boiling water together, soaking until soft. Squeeze off the pulp and discard, leaving just juice.

Heat the oil in a pan and add the onion, garlic, ginger, lemongrass and blachan, fry well, stirring occasionally until aromatic. Blend this mixture to a paste with the Thai Red (Massaman) Curry Masala until mixture is smooth. Return the paste to the pan and fry well with a little more oil for a further 2 minutes.
Turn up the heat, add the beef and seal well. Add the coconut cream and bring to the boil. Add peanuts and reduce heat to low. Simmer, covered, for 1 hour or until the meat is tender. Add the tamarind/fish sauce juice, lemon juice and sugar, bring to the boil. Remove the lid and reduce the gravy until the desired thickness is achieved.

Additional information

Weight1.4 kg
Dimensions13 × 13 × 21 cm
Heat

Size

1kg, 35.2oz

Australian % Ingredients

35

Reviews

There are no reviews yet

Be the first to review “Thai Red (Massaman) Curry Masala Medium (1kg)”

Your email address will not be published. Required fields are marked *

Related Products

Saffron Threads Pure (1g)

Origin:  Iran

Why is saffron so expensive?  Each saffron flower only produces 3 threads and the plants require pollination by human hand.  It can take thousands of flowers just to get 30grams!

Saffron has a delicate earthy and sweet flavour with a little hint of bitterness, you will note some floral and honey notes as well.  Mostly used in curries, risottos and meat casseroles.

Read More »

Butter Chicken Curry Masala Mild (Kumari recipe)

Please note that this is a Kumari Spice World original blend and IS NOT the same product as the famous Mudgeeraba Spices original blend.

Ingredients: Cardamom, Clove, Pepper, Ginger, Paprika, Coriander, Fennel, Nutmeg & Cinnamon

 

Recipe:

You’ll need:

  • garlic minced
  • ginger minced
  • Finely chopped onion
  • tomato puree
  • cream or sour cream

Saute Garlic/Ginger paste for 1 min
using half the butter, in an indian
work/heavy fry pan. Add chicken
fry until golden. Remove from pan,
set aside. Heat the remaining butter,
Add tomato puree, butter chicken mix
& Salt. Stir well for 1 min.Do Not Burn.
Add enough water to keep gravy
thick, Bring to boil quickly. Reduce heat,
Add Chicken stiring gently,
Add 1/2 cup cream
Simmer for 10mins….

For a Creamier result use all the Cream, but
increase Butter Chicken mix by approx 1/4 Tsp.

Read More »

Paprika Sweet 100 Asta

Sweet peppery flavour without the heat, sweet paprika is the perfect garnish for eggs or more commonly used as an ingredient in food seasonings and meat rubs.

Read More »

Kashmiri Chicken Almond & Raisin Korma Masala Medium (240g)

This North Indian sweet korma, originating from Kashmir, is traditionally cooked with chicken, fresh cream, fruit and nuts.

This korma can be cooked also with lamb or pork fillet and your choice of fruit and nuts i.e. almonds and raisins, dried apricots, cashews, dried pears, etc.

This 240g jar will cook with approximately 15kg of meat, vegetables or seafood – 75 servings.

Read More »

Peppercorn Black Ground

Peppercorn Black Ground is a kitchen essential, offering a fine powder that easily blends into dishes for a sharp, pungent flavour. It’s ideal for recipes requiring a smooth texture without whole or cracked spices.

Read More »

Paprika Natural Smoked (40g)

Origin: Spain

Pair smoked paprika with meat or roasted vegetables, also use with a blend of other spices to make your own meat rub for a Sunday BBQ.  Smoked paprika was used more commonly in paella dishes with sausages but used far more frequently now.  Careful not to overcook paprika as it can easily burn, just enough to unlock its fragrant and smoky flavours is best.

Read More »

You might also like to try…

Traditional Queensland Mango Chutney Mild (440g)

Mango Chutney – Fruity, Tangy and full of flavour!

This traditional mango chutney, originating from Buderim, in Queensland, has been a favourite among our customers since we first started business in 1993.

It features Queensland’s favourite fruit, mango, with crystallised ginger, raisins and spiced with pepper, cinnamon, nutmeg, mace, chilli and cloves, makes for a great ‘Aussie” chutney with bangs of flavour.

Try mango chutney on a grilled cheese sandwich or add a dollop to your prawn salad dressing.  You can also warm up mango chutney for a yummy sauce served on grilled or roasted chicken, serve with fresh rice salad or baked root vegetables in Winter.

Have a look at this easy Mango dip recipe, fitting for a Sunday afternoon with friends  “Mango Dip Recipe

https://mudgeerabaspices.com.au/recipe/mango-dip/

 

Care instructions:

Do NOT Refrigerate EVER. Serve with a clean dry spoon and store in the pantry after opening.

This chutney will remain in perfect condition as long as you ensure there is no contamination from food or water particles.

Never return any unfinished portions to the jar or use a serving utensil used for anything else.

Read More »

Sage Flakes (30g)

Origin: Egypt

Dried Sage leaves/Flakes

A perennial herb from the mint family, sage’s fresh and slightly camphor aroma makes it a must in poultry stuffings, and a lively addition to soups and sausages.  Only use half as much as dried as your would normally use for fresh.

 

Read More »

Peppercorn Black Ground

Peppercorn Black Ground is a kitchen essential, offering a fine powder that easily blends into dishes for a sharp, pungent flavour. It’s ideal for recipes requiring a smooth texture without whole or cracked spices.

Read More »

Chilli Long 20-30K Mild Whole

Chilli Long 20-30K Mild Whole introduces a gentle heat and a bright flavour to dishes. These whole chilis are perfect for adding a mild spicy note to soups, stews, and sauces, offering versatility in culinary applications.

Read More »

Paprika Hot (50g)

Origin: India

Hot paprika is simply paprika blended with other chillies like cayenne to add that fiery kick and peppery flavour to your dishes.   Hot paprika goes well with just about any dish, including eggs, meat and seafood, adding  towards the end of the cooking process retains better heat, flavour and colour.

Read More »

Chilli Bird’s Eye Extra Hot Whole (20g)

Origin: India

Whole dried bird’s eye chillies are commonly used in various cuisines to add spiciness and heat to dishes. They can be used in soups, stews, curries, marinades, sauces, and rubs. They can also be ground into a powder and used as a seasoning for meat, seafood, vegetables, and snacks. Additionally, some people use them to make hot sauces or infuse them in oil or vinegar for future use.

Read More »

Subscribe to our newsletter and get an INSTANT

$10 OFF*

Your next order!

*Excludes Bulk Spices