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

$70

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.

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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
  • 1/2 cup boiling water
  • 3 tbsp oil
  • 2cm piece of ginger
  • 1 onion chopped
  • 4 cloves garlic
  • 2 tbsp chopped lemongrass/lemon rind
  • 1/2 tbsp blachan
  • 2-4 tbsp Thai Red (Massaman) Curry Masala
  • 1 kg braising steak cut into pieces
  • 3.75 cups coconut cream
  • 125g roasted peanuts
  • 2 tbsp brown sugar
  • 2 tbsp lemon juice

Method:

  1. Pre-prep: Mix the tamarind, fish sauce and boiling water together, soaking until soft. Squeeze off the pulp and discard, leaving just juice.
  2. Heat the oil in a pan and add the ginger, onion, garlic, lemongrass and blachan (all finely chopped), fry well, stirring occasionally until aromatic.
  3. Blend this mixture to a paste with the Thai Red (Massaman) Curry Masala until mixture is smooth.
  4. Return the paste to the pan and fry well with a little more oil for a further 2 minutes.
  5. Add the meat and seal on high heat. Add the coconut cream and bring to the boil. Add peanuts and reduce heat to low
  6. Simmer, covered, for 1 hour or until the meat is tender.
  7. Add the tamarind/fish sauce juice, lemon juice and sugar, bring to the boil.
  8. Remove the lid and reduce the gravy until the desired thickness is achieved.
  9. Serve the curry with rice and/or Naan bread.

Additional information

Weight1.4 kg
Dimensions13 × 13 × 21 cm
Heat

Size

,

Australian % Ingredients

35

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