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Thai kitchen massaman curry paste

Masman curry is the most commonly made with beef, but it can also be made with duck or chicken.

Thai Herbal > Enjoy EatingSpicy Food Tea from Thailand > Delicious Curry Pates

Organic Massaman Curry Paste

Organic Curry Paste - Always care for you.

Item number: 06092018-14-22


Net Weight  100g

For  3 - 4 Serving

Discover now the culinary world of Thailand with our aromatic spices and organic curry pastes!
For processing only spices, which are maintained under constant loving supervision, harvested and immediately processed very gently.


4,10 $

This product contains fresh material from Thailand. It is produced from natural ingredients that are organically grown, no any chemical material and farmed using sustainable metho

3,50 €

  • 0,15 kg
  • verfügbar / available
  • 6 - 10 Werktage / working days

Thai kitchen massaman curry paste


Net Weight  100g  - for 3 - 4 Serving


Ingredients %

Organic Ginger                     17,00%

Organic Lemongrass          23,50%

Organic Spices                    06,00%

Salt                                        10,00%

Organic Chili                        25,00%

Organic Pepper                  02,00%

Organic Coconut Cream   02,00%

Organic Galangal                14,00%

Citric Acid  E 330                 00,50%


Red, Green, and Yellow are the colors of the three most popular Thai curry pastes. These taste-explosion pastes work with everything from Thai meat dishes to vegetables and seafood - even noodles. In this category you'll also find Thai sauces and dips recipes including how to make Thai chili sauce, naam plaah prik.


Thai people refer to dishes that are known as "Thai curries" in the Western world as "kaeng". The first Thai dictionary from 1873 CE defines kaeng as a watery dish to be eaten with rice and utilizing shrimp paste, onions or shallots, chillies, and garlic as essential ingredients. Coconut milk is not included in this definition and many Thai curries, such as kaeng som and kaeng pa, do not feature it. Curries in Lanna (northern Thai) cuisine, with only a few exceptions, do not use coconut milk due to coconut palms not growing well, if at all, in the climate of the Thai highlands. The spiciness of Thai curries depends on the amount and kind of chilli used in the making of the paste. Even within one type of curry the spiciness can differ widely.


Curries are eaten in combination with rice, the long grained jasmine rice in central and southern Thailand and sticky rice in northern and northeastern Thailand, and with noodles such as khanom chin (fermented rice noodles). Certain curries can also be eaten with roti, the Thai version of the Indian-style fried flat bread from Malaysia called roti canai.

Thai kitchen massaman curry paste


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Shipping information


Shipping information:

Delivery time 1 - 2 weeks.

Only valid for deliveries to Europe and USA.

For deliveries to other countries, the time may vary.

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