Ice Kitchen Thai Massaman Curry Paste

Blending Thai, Persian, Indian, and Malaysian influences, our Massaman Curry paste is as vibrant as its heritage. It is a delicate fusion of exotic spices and herbs like star anise, nutmeg, galangal, lemongrass and bay leaf. Mildly spicy and subtly sweet, it lends itself to generous helpings served over steaming jasmine rice, garnished with crushed peanuts and sliced red chilli.

• Freshly frozen for the most vibrant flavour
• 100% plant-based ingredients
• Compact recyclable packaging for UK freezers
• Perfectly portioned - zero food waste
• No more half-used jars at the back of the fridge!

Serving suggestions:

• Try making this recipe in a slow cooker - it will melt in your mouth!
• To make a beautiful sauce to pour over baked or pan-fried fish, simply follow recipe steps 1 and 2 only.

Features: Chilli rating - 1, Fresh, Flavours, Frozen, Easy to Use, All Natural, Plant Based, Gluten Free, No Upfs

Country of origin: England

Nutritional data

Storage: Keep frozen. Store frozen at -18°C. Once defrosted do not refreeze and consume within 2 days. Cannot be microwaved.

Preparation and Usage: Pot not suitable for microwave. This product must be cooked. To release from pot, hold under running tap. 4 servings.

Package type: Box

Recycling information: Box - Recyclable; Pot - Recyclable

Ingredients: Coconut Cream, Water, Lemongrass, Shallots, Garlic, Dark Brown Sugar (Sugar, Cane Molasses), Galangal, Sea Salt, Kaffir Lime Zest, Turmeric, Red Chilli, Coriander, Cumin, Cinnamon, Nutmeg, Star Anise, Bay Leaves, Cardammom

Allergen Information: May Contain Milk, May Contain Nuts, May Contain Soya. Made in a factory that handles Nuts, Milk & Soya.

Dietary Information: Gluten free

Recipes

Our Thai Massaman Curry
Feeds two in 30 minutes

You'll need

• 1 pot Thai curry paste
• 1 tbsp vegetable oil
• 200g sliced chicken/beef steak/tofu cubes
• 1 x 400ml can coconut milk - preferably organic
• 1/2 brown onion
• 160g Maris Piper potatoes (peeled, 1/2 inch cubes)

Steps

• 1. Fry the paste straight from frozen for 3-4 mins on a low heat, stirring frequently.
• 2. Add the coconut milk and bring to a simmer. Cook for 10-12 mins to develop the flavours.
• 3. Add the potatoes & onions, and simmer for 12 mins. Add a splash of water if necessary.
• 4. Add the protein & cook for 5-7 mins until meat (if using) is done.
• 5. Serve with rice. Optional garnish - crushed peanuts & sliced red chilli.