Bart Massaman Paste - Mild Thai Curry Paste (Jar)

One of the milder of the Thai curries. Spread, spoon or mix with extra oil for instant intense flavour. Spoon directly into the oil before you cook your meat - it brings out the flavours and infuses through the whole dish

Massaman Beef CurryServes 4Peel 350g small new potatoes and cook in boiling water until tender. Drain and cut in half. Heat 2 tbsp oil in a wok and cook 1 chopped onion until soft. Add 350g beef strips and stir-fry until browned. Stir in 6 tsp Bart Massaman Paste and add 1 x 400ml can Bart Coconut Milk. Simmer gently for 10 minutes until the beef is cooked. Stir in the potatoes and cook for a few more minutes until they are heated through

Lamb Massaman CurryServe 4Ingredients: Vegetable oil, 400g coconut cream, 2 tbsp Bart Massaman Curry Paste, 300g lamb, diced, 40g onion, diced, 15g fresh ginger, grated, 1 tsp palm sugar, 1 tsp fish sauce, 2 tsp Bart Tamarind Paste, 2 Bart Cinnamon Sticks, 1 Bart Star Anise, 2-4 baby potatoes, cashew nuts (optional), salt.Pre-heat oven to 180°C/gas mark 4. Heat 1 tbsp vegetable oil in a pan until very hot, brown diced lamb and transfer to a casserole dish. In the same pan add the Bart Massaman Curry Paste, stir fry until aromatic and then add the ginger and onion - soften for 1-2 minutes before adding the coconut cream. Bring to the boil. Transfer to the casserole dish and stir in the Bart Tamarind Paste, palm sugar, fish sauce and a pinch of salt. Halve the potatoes and add with cinnamon sticks and star anise and cook for 50 minutes until lamb is tender. Scatter over sliced cashew nuts and serve with coconut or jasmine rice.

Jar

Jar - Widely Recycled; Lid - Widely Recycled

Full Product Name:Massaman pasteStorage:Once opened, keep refrigerated and use within 3 weeks.Origin:Produce of more than one country. Produced in the UK