Blue Elephant Thai Massaman Curry Paste

Royal Thai cuisine, Hand made, Natural product, Chilli rating - mild - 1, Thailand Trusted Quality, Gluten free, Free from preservatives and colouring, No MSG, Suitable for vegetarians, Halal - The Central Islamic Council of Thailand

Find out more www.blueelephantuk.co.uk

Thailand

Box

Full Product Name:
Thai Massaman Curry Paste

Storage:
For Best Before, see end of pack. Store in a cool, dry place. Once opened keep refrigerated and use within 4 weeks.

Usage:
4.5 Servings

Origin:
Product of Thailand

Importer:
Rodrigo Trading Kanturk,
Co. Cork,
Ireland.

Fully Refined Soy Bean Oil 19.4%, Massaman Powder (Coriander Powder, Cumin Powder, Cardamom Powder, Star Anise, Nutmeg Powder, Cinnamon Powder, Bay Leaves, Cloves) 16.0%, Tamarind Paste (Tamarind, Water) 10.3%, Shallot 10.3%, Thai Garlic 8.8%, Ginger 6.5%, Salt 5.7%, Lemongrass 5.7%, Dried Red Chili 5.3%, Sugar 4.1%, Galangal 3.9%, Coriander 3.0%, Cardamom 0.6%, Kaffir Lime 0.4%

May Contain Nuts, May Contain Sesame
Not suitable for Nut and Sesame allergy sufferers due to manufacturing methods used.

Gluten free; Halal; Suitable for Vegetarians

Blue Elephant

Blue Elephant Thailand Ltd,
75/109 Moo 11,
Phahonyothin Rd.,
Klong 1,
Klong Luang,
Pathumthani 12120,
Thailand.



Importer -
Blue Elephant Thailand Ltd
124 City Road
London EC1V2NX

Blue Elephant Thailand Ltd
Winterhill House Snowdon Dr,
Milton Keynes MK6 1AP


www.blueelephantuk.co.uk
info@blueelephantthailand.co.uk

Massaman Curry with Lamb
Recipe (Serves 3-4)
Ingredients
70g Massaman curry paste (or 50g for less spiciness)
300g diced lamb (also great with beef or chicken)
1 large potato or sweet potato
2 Tbsp. vegetable oil, 1/2 Tbsp. sugar
400ml coconut cream and 100ml water
1 Tsp. rice vinegar
1 Tbsp. Thai premium fish sauce
Handful of cashew nuts or roasted peanuts (unsalted)
1 stick cinnamon (optional)
2 pieces star anise (optional)

Preparation
1. Slice meat and the potato into medium-large cubes.
2. Heat 1 Tbsp. of vegetable oil in a frying pan.
3. Sear the meat and potatoes on a high heat turning them over frequently until they have a nice golden brown on the outside. Take them off the heat and set aside.
4. Heat 1 Tbsp. vegetable oil in a sauce pan.
5. Add the Massaman curry paste and stir-fry until aroma develops and lower the heat.
6. Add half of the coconut cream, stir and bring to boil.
7. Add the reserved meat and potatoes, as well as any extra spices you may be using. Then add the remaining coconut cream and 100ml water.
8. Season with fish sauce, rice vinegar and sugar to taste.
9. Simmer until cooked through and tender.
Serve hot with Thai jasmine rice.

For a vegetarian Massaman curry, replace the lamb with firm tofu or mixed vegetables and replace fish sauce by light soya sauce.