Blue Dragon Thai Massaman Curry Kit 273g

Individual Sachets of Thai Massaman Curry Paste, Coconut Milk, Spices and Peanuts

• 3 Step
• Chilli rating - Medium - 2
• Suitable for vegetarians and vegans

A 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.

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.

Coconut Milk (74%) [Coconut Extract, Water, Stabiliser (E466)], Thai Massaman Curry Paste (18%) [Coconut Cream, Lemongrass, Shallot (1.5%), Red Chillies (1%), Sugar, Garlic (1%), Galangal, Dried Red Chillies (1%), Salt, Palm Sugar, Clove, Coriander Powder, Cumin, Yeast Extract, Cardamom, Antioxidant (Tocopherol-Rich Extract), Lime Peel, Mace, Nutmeg, Colour (Paprika Extract), Cinnamon, White Pepper], Split Peeled Peanuts (7%), Dried Whole Spices (1%) [Dried Red Chillies (0.7%), Star Anise (0.3%)]

273 G

Serves 2

• 1 Blue Dragon Thai Massaman Curry Kit
• 1 tbsp vegetable oil
• 300g Diced beef, or sirloin cut into thin strips
• 2 Small potatoes, cut into 2-3cm cubes
• 1 Small onion, roughly chopped

For an authentic Thai massaman curry with just 5 ingredients...

• 1 Sizzle - Fry the onions for 1 minute then add the meat and fry until sealed, then add the paste, gently frying for a further 1 minute
• 2 Stir - Add the potatoes, coconut milk and 100ml water bring to boil then simmer for 10 mins.
• 3 Simmer - Add the peanuts & dry spices and simmer for a further 5 mins, serve with steamed rice and enjoy!

A light, fragrant curry native to Thailand. The secret to a great Thai curry is the freshness and balance of Thai ingredients that are ground into paste. At blue dragon, we grind our paste in Thailand to capture all the rich flavours, include galangal, lemongrass, garlic and shallots.

• Sizzle - Get your wok smoking hot and add a splash of oil, add the onion and fry for 1 minute then add the meat and fry until sealed. Reduce heat to medium, add the paste, stir through and gently fry for a further 1 minute.
• Stir - Add the potatoes, coconut milk and 100ml water, bring to boil stirring until the paste dissolves then simmer for 10 mins. Don't worry if the coconut milk has separated or solidified, this is natural and will return to normal when heated and stirred.
• Simmer - Add the peanuts & dry spices and simmer for a further 5 mins or until-potatoes are cooked through, serve with steamed rice and enjoy!

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.

May also contain Nuts.For allergens, see ingredients in bold.

Store in a cool, dry place. Once opened, keep refrigerated and use within 3 days.

Produce of: Produced in Thailand with local and imported garlic, chillies, star anise, peanuts, shallot and coconut

• Card. Recycle
• Pouch. Do Not Recycle
• Sachet. Recycle with bags at large supermarket - Don't recycle at home