Masman curry is the most commonly made with beef, but it can also be made with duck or chicken.
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.
Net Weight 100g - for 3 - 4 Serving
Organic Ginger 17,00%
Organic Lemongrass 23,50%
Organic Spices 06,00%
Organic Chili 25,00%
Organic Pepper 02,00%
Organic Coconut Cream 02,00%
Organic Galangal 14,00%
Citric Acid E 330 00,50%
THAI CURRY PASTES AND HERBS
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.
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