Ingredients: lemongrass 22%, garlic 19%, dried red chilli 14%, shallot 14%, salt 12%, galangal 7.5%, shrimp paste (shrimp 80%, salt) 5%, coriander seed, cumin 1%, kaffir lime peel, cardamom 0.5%, cinnaon 0.5%, nutmeg 0.2%.
Allergen information: shrimp.
- Stir-fry 50 g of Massaman Curry Paste with 1 tbsp soybean oil, then add 1 cup (240 mL) of coconut milk.
- Add 200 g of meat and another ½ cup(120 mL) of coconut milk heat until boiling.
- Add 150 g cubed potatoes, 50 g onion, 15 g peanut, ½ cup(120 mL) of water and cook until the vegetables soften.
- Add 3 tsp sugar, 1 tsp tamarind extract. Taste and season as required.
Suggestion: for a milder flavour, half portion of the curry paste should be used.
|Saturated Fat||0.4 g|
|Total Carbohydrate||24.3 g|