Ingredients: Dried Red Chilli 21.0%, Lemongrass 19.0%, Garlic 16.0%, Shallot 14.0%, Salt 12.0%, Galangal 6.5%, Shrimp paste (Shrimp 83%, Salt) 5.0%, Coriander seed 3.0%, Kaffir lime peel 1.0%, Mace 0.5%, Cardamom 0.5%, Cinnamon 0.5%.
Directions:
- Stir-fry 50g of Massaman Curry Paste in 1 tbsp soybean oil, then add 1 cup (240 ml) of coconut milk.
- Add 200g of fresh meat and another half cup (120 ml) of coconut milk, heat till boiling.
- Add 150g of cubbed potatoes, 50g onion, 15g peanut, half cup (120ml) of water and cook till the vegetables soften.
- Add 3 tsp sugar and 1 tsp tamarind extract. Taste and season as required.
Suggestion: For a milder flavour, you can use half the portion of curry paste.
