The Massaman curry is a Thai culinary specialty of Persian tradition. Introduced by Muslims, this curry is distinguished by the diversity of the spices that compose it, some of which are rarely used in Thai gastronomy.

This paste, produced without preservatives or artificial colorings, allows you to effortlessly concoct sublime, fragrant and subtly spicy dishes. Less spicy than most other curries, this preparation is perfect for the most delicate palates.

The Massaman curry paste is ideal for preparing a meat or vegetable curry. It is most often prepared with chicken but you can also use duck, beef, mutton, goat or even pork.

Preparation suggestion:

1 - Heat a teaspoon of vegetable oil in a saucepan until very hot. Add a sachet of Massaman curry paste.

2 - Add 250g of meat (minced).

3- Add a can (400 ml) of coconut milk and 100 ml of water.

4 - Add 200g of vegetables cut into pieces (shallot, potatoes, cherry tomatoes, etc.). Season as desired. Simmer until cooked and serve with rice.

Origin: Thailand

Ingredients: Sunflower oil, shallot, garlic, salt, lemongrass 6.4%, chili pepper, ginger, coriander roots and seeds, galangal, cardamom and cumin seeds, tamarind 1.8%, cinnamon, cloves cloves, combat leaves, coconut sugar, white pepper, lemon juice.

Quantity: 70g