Bart Massaman Paste

Massaman curry is thought to have originated in Thailand in the 17th Century. Our Massaman Paste is mild in heat and loaded with aromatic spices, fabulous for curries and marinades.

For the love of food

Thailand

Store in a cool dry place

One of the milder of the Thai curries. Spread, spoon or mix with extra oil for instant intense flavour. Spoon directly into the oil before you cook your meat - it brings out the flavours and infuses through the whole dish

Massaman Beef Curry
Serves 4
Peel 350g small new potatoes and cook in boiling water until tender. Drain and cut in half. Heat 2 tbsp oil in a wok and cook 1 chopped onion until soft. Add 350g beef strips and stir-fry until browned. Stir in 6 tsp Bart Massaman Paste and add 1 x 400ml can Bart Coconut Milk. Simmer gently for 10 minutes until the beef is cooked. Stir in the potatoes and cook for a few more minutes until they are heated through

Jar

Cap - Recycle; Jar - Recycle

Full Product Name:
Massaman Paste.

Storage:
Once opened, keep refrigerated and use within 3 weeks.

Sugar, Rapeseed Oil, Salt, Shallots, Water, Lemongrass, Chilli, Coriander Leaf, Tamarind, Cumin, Galangal, Coriander, Shrimp (Crustaceans), Cardamom, Cloves, Cinnamon, Mace, Cornflour

Contains Crustaceans

Bart

The Bart Ingredients Co. Ltd.,
Bristol,
England,
BS35 4GH.

United Kingdom

The Bart Ingredients Co. Ltd.,
Bristol,
England,
BS35 4GH.
bart.co.uk

Lamb Massaman Curry
Serve 4

Ingredients: Vegetable oil, 400g coconut cream, 2 tbsp Bart Massaman Curry Paste, 300g lamb, diced, 40g onion, diced, 15g fresh ginger, grated, 1 tsp palm sugar, 1 tsp fish sauce, 2 tsp Bart Tamarind Paste, 2 Bart Cinnamon Sticks, 1 Bart Star Anise, 2-4 baby potatoes, cashew nuts (optional), salt.

Pre-heat oven to 180°C/gas mark 4. Heat 1 tbsp vegetable oil in a pan until very hot, brown diced lamb and transfer to a casserole dish. In the same pan add the Bart Massaman Curry Paste, stir fry until aromatic and then add the ginger and onion - soften for 1-2 minutes before adding the coconut cream. Bring to the boil. Transfer to the casserole dish and stir in the Bart Tamarind Paste, palm sugar, fish sauce and a pinch of salt. Halve the potatoes and add with cinnamon sticks and star anise and cook for 50 minutes until lamb is tender. Scatter over sliced cashew nuts and serve with coconut or jasmine rice.