3 Step Thai Massaman Curry 6 X 273G

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Blue Dragon 3 Step Thai Curry Massaman 273GCoconut Milk (73%) [Coconut Extract, Water, Stabiliser (E466)], Thai Massaman Curry Paste (18%) [Coconut Cream, Palm Sugar, Lemongrass (2%), Dried Red Chillies (1. 5%), Garlic (1. 5%), Shallot (1. 5%), Galangal (0. 5%), Salt, Sugar, Clove (0. 2%), Coriander Seeds (0. 2%), Yeast Extract Powder, Cumin (0. 1%), Mace, Cardamom, Kaffir Lime Peel, Nutmeg, Cinnamon, White Pepper, Colour (Paprika Extract), Antioxidant (E306)], Split Peeled Peanuts (7%), Dried Whole Spices (1%) [Red Chillies (0. 7%), Star Anise (0. 3%)]light, fragrant curry native to Thailand. The secret to a great Thai curry is the freshness and balanced of Thai ingredients that are ground into paste. At Blue Dragon, we grind our paste in Thailand to capture all the rich flavours, including galangal, lemongrass, garlic and shallots Key ingredients in Thai Massaman curry. Galangal, lemongrass, garlic and shallots are ingredients you'll find in most Thai curry pastes as they form the base flavour. Lemongrass and coriander seeds add to the aroma, while galangal is a root similar to ginger, but much more potent. The difference between Massaman and other Thai curries lies in the use of spices such as cloves, cumin, cardamon, nutmeg and cinnamon. The star anise gives even more flavour and aroma, the chilli creates more heat, and the whole peanuts give a great crunchy texture. Feeling inspired;. We love to personalise our Thai curries with these handy tips:. Adjust your heat level by choosing how many of our dried chillies to add Add a teaspoon of palm or caster sugar to finish with a balanced flavour. Add finely chopped red chillies or fresh coriander to dress the curry before serving. Cook for longer to separate the oils for an authentic look. 3 step. 1 Gently fry the aromatic paste. 2 Stir in the coconut milk. 3 Add the dry & fresh ingredients. Medium. but add dried chillies for extra spice!. Store in a cool, dry place. Once opened keep refrigerated and use within 3 days.

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