Massaman Curry Paste, Authentic Thai Masaman Curry Paste For Thai Curries And Other Dishes, Aromatic Blend Of Herbs, Spices And Shrimp Paste (35 oz Tub)

This is a great Massaman Curry Paste. Lots of flavor without being too hot for my sensitive stomach partner. She's from the Midwest and hesitant to try new foods, but now she demands curry chicken at least 1x every 10 days. I make it with riced cauliflower to keep the calories and carbs down. This works great if you stir the riced cauliflower in after cooking the curried chicken and let in simmer in the sauce for 10 minutes to absorb some of the curry flavor. I started using frozen crinkle cut french fries (after defrosting) as my potato source. They are so much more convenient than keeping fresh potatoes in good shape and I'm pretty sure my favorite Thai restaurant uses them too. This size package is a lot for a family of two, so I keep in in a vacuum sealed container in my refrigerator and it lasts for about a year.

Take a historic journey on the road that connects the East with the West. What is really special, is you control the intensity and spice of the dish with how much or how little of the paste you use in your version of the dish. Be ready for a waterfall of exotic flavors to hit your tongue all at once and relish the smiles on the faces of those enjoying your cooking as their tastebuds are dazzled with this unique blend of flavors. The wonderful thing is it is so easy to prepare and you control everything, the meat, the veggies, the smoothness of coconut milk or the richness of broth. You decide. Try it. Enjoy it. Discover the fun of Curry and the health benefits of the spices . . . Dazzle your friends!

Best Thai Curry paste I have ever used. You fell as id you are eating in Thailand.

Masaman Curry is my favorite dish from Thai restaurants. I used this in a recipe for Thai Masaman Curry at home. I enjoyed it. Even thoguh it didn't quite match the restaurant version, it was good and I plan to continue using it. The only thing I didn't like is that the plastic container was broken, so I had to find something else air tight to keep it in once I opened the sealed bag inside.

I live way the heck out in the middle of a big, empty, almost-desert sage-steppe part of Washington State, way far away from the nearest Thai restaurant. So I'm pretty happy to find I can get this stuff shipped in! I make it pretty much according to the recipe on the label and it's delicious! (Although I've also had to learn to make my own tamarind paste to get it just right.) So if you're like me - hermity with a taste for thai - buy one of these and get to cookin'.

I can never find cirry paste in the supermarket. Sometimes they have the 'simmer sauce' which is much-diluted, or a small jar of paste. On Amazon, I get a good selection, and the large-size container is perfect, making a dozen curries from the one tub. This curry should be made with coconut milk. Have fun.

Mae Ploy and Maesri make good curry pastes, especially red and green. There are two strikes against the Massaman curry here: First, this size of jar is available for around $5-$6 at your local East Asian market. I have to admit I was not able to locate Massaman in this size at two markets I visited, but they both had the 4oz tins. Second, the Massaman in particular is not very bold-flavored. We prepared a curry with all the goodies, chopped onion, chicken, potato, fresh lemongrass, fresh Thai basil, coconut milk and coconut powder, and kept adding spoonfuls of curry - never managed to get it to have a bold flavor. It's neither as sweet nor as spicy as a good Thai restaurant can make their Massaman. It IS good-tasting, but it is not comparable to a restaurant experience. With the rest of this container I'll be figuring out what else to add to it to make it sweeter and spicier, but part of the point of these curry pastes is that it's really a good approximation of a cooked-from-scratch curry, quickly. The more work I have to do to make it "pop", the less the curry paste is doing its job.

It’s a great option for anyone looking to make Thai food at home without the complexity of grinding fresh spices, and it's especially appreciated by those who enjoy traditional Thai flavors.

So ‘warmth’ is slightly misleading. As it a out of 5, I did not want to score low as that looks like a criticism. For those of you reading this to mean ‘this is really hot’ that is not what this reads as to me. Massaman is a flavoursome beautiful curry but not hot, not meant to be. It is curry but the chilli or heat is swapped with complex flavours. Massaman is one of my most favourite curries and this paste does not disappoint. As well suited to beef as it is for vegetarians with waxy and sweet potatoes and green beans. Not suited to vegans as there are fish ingredients. This paste is high value and high quality and with the right extra cooking ingredients (fish sauce, a cinnamon stick, coconut milk, galangel paste, soft brown sugar, raw peanuts and lemon juice) you end up with an amazing flavourful curry that competes with any take away Thai at a bargain price. I’d give this paste 100% and also though the 1kg sounds a lot, this stuff lasts safely in the fridge forever almost. My friends (meat eaters and vegetarians) each rated the relevant versions at dinner. It’s well priced also compared to prices at Asian supermarkets (if you live close enough).

Excellent flavours, great with or without coconut cream/milk. Have a dryer curry or soup based, either is really tasty.

UPDATE:Keeps well in the fridge since my last review. Used lamb heart x3 @£3:50 which is enough for at least three portions of dinner. Also garlic, ginger, chilli oil(to your level of heat!) coconut milk+creamed, palm sugar. Very good taste and texture with chunks of lamb. Don’t forget the peanuts, crushed! See pics 3-8 served with sticky rice. ORIGINAL REVIEW: This is my third pot, just bigger. What I’ve noticed is each batch is slightly different either in dryness or taste. Easily remedied with the relevant four tastes. This is a roast beef rubbed with paste in foil for three hours, then massamaned. Big chunks of beef!

Love this easy massaman curry. Can cook a batch and freeze combine with the taramind paste and no need for takeaways

Great value for money, I now add extra chilli and extra kaffir lime to boost the flavour, but it is still excellent on it's own...