Massaman Thai Curry Paste

A very rich and complex curry paste that often only makes it out of Thailand as a much simplified version. Well there is nothing simple about this I can tell you! My reward in making this paste comes when I start to dry roast the spices for it, smells heavenly:-) Often served with beef or chicken it's a very versatile sauce that also works with seafood.(November 2016. Toned down the heat levels a little to better allow the aromatics to come through. This is now a mild curry rather than a medium curry. A teaspoon of chilli flakes would quickly add more spice to it if desired.)
Onions, Peanuts, Lemongrass, Vegetable Oil ,Garlic, Galangal, Coriander Root, Chillies, Coconut Palm Sugar, Thai Fish Sauce,(Fish).Tamarind, Blade Mace, Thai White Cardamom, Nutmeg, Cassia , Cumin. 100g ℮
Allergen advice. For allergens, see ingredients in bold
Contents will cook 500g (1 lb) meat, fish or vegetables.
No artificial colours, flavours or preservatives. Gluten free
Shelf life 12 months from packing date.
See Recipe Massaman Curry
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Customer Reviews

Based on 432 reviews
Jeff Pepperell (Bristol, GB)
Massaman Lamb Shanks

I made the Massaman lamb shanks, dead easy, absolutely delicious! Bish bash bosh, 15mins prep time, fry some onion, potatoes, peanuts, all in one pot with the paste, off to the pub, 3hrs later curry heaven!

A aldridge (Fulham, GB)
Authentic curry pastes

I have used both massaman and the green curry pastes and they are simply delicious and the most authentic pastes I have used.

Jonathan Bowers (Stockport, GB)
Best curry paste you can buy

Every single paste we have had from here is delivered rapidly and clearly made with a talent and passion that you can instantly taste and enjoy every time

kevin mumford (Hackney, GB)
delicious Massaman

This is a real favourite of ours, fantastic flavour.

Peachy Keen (Pinner, GB)
Massaman Thai Curry

Tried the paste for the first time and it was spicy and full of flavour. Would highly recommend the paste. It gives the dish an excellent depth of flavour.

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