On Sale: Save $16Thai Red (Massaman) Curry Masala Medium (1kg)
AUD Original price was: $80.$64Current price is: $64.
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.
Servings per package: 200
Serving size: 5g
| Avg Qty per Serving | Avg Qty per 100g | |
|---|---|---|
| Energy | 77kJ | 1530kJ |
| Protein | 0.7g | 13.3g |
| Fat, total | 0.9g | 18.3g |
| — saturated | 0.1g | 1.6g |
| Carbohydrate | 1.2g | 24.4g |
| — sugars | 0.4g | 7g |
| Sodium | 17mg | 347mg |
Coriander Seed, Chilli Powder, Cumin Seed, Fennel Seed, Green Cardamom Seed, Cinnamon, Cloves
Ingredients
- 3 tbsp oil
- 1 medium onion, finely chopped
- 4 tsp minced garlic
- 2 tsp minced ginger
- 2 tbsp lemongrass/lemon rind, finely chopped
- ½ tbsp Balachan
- 2-4 tbsp Thai Red (Massaman) Curry Masala
- 1 kg braising steak, diced
- 3 3/4 cups coconut cream
- 125 g roasted peanuts
- 1 tbsp tamarind puree
- 1 tbsp fish sauce
- 2 tbsp lemon juice
- 2 tbsp brown sugar
Method
Heat the oil in a pan, add onion, garlic, ginger, lemongrass and Balachan, 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, seal well. Add the coconut cream, 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, lemon juice and sugar, bring to the boil. Remove the lid and reduce the gravy until the desired thickness is achieved.
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