Nittaya Massaman Curry Paste 1kg

Masaman is a Thai-Muslim influenced. It is based on a combination of spices and peanuts. It's becoming one of the most popular curry because of the unique taste and mild spice.

1 kg


Item not available online
Pay and collect instore at
Chuanglee - Lombard Wall
London SE7 7SJ


Dried Chilli 20%
Shallot 14%
Garlic 13%
Salt 11%
Spices 9%
(Coriander Seed, Dried Cardamom, Dried Mace, Ground Cloves) 6%
Vegetable Oil (Refined Palm Olein) 6%
Coconut Meat 5%
Coconut Milk 5%
Shrimp Paste 5%
Lemongrass 5%
Kaffir Lime Peel 3%
Galangal 3%

Allergy Advice:
For allergens, see ingredients in red bold


Serving Size :

Average Nutritional Value Per 100 g g







Protein g g
Carbohydrate g g
of which sugars g g
Fat g g
of which saturates g g
Fibre g g
Sodium/Salt g g


Calories 160g

Calories From Fat 0g 0%
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0g 0%
Sodium 90mg 4%
Total Carbohydrate 40g 14%
Dietary Fiber 0g 0%
Sugar 35g 0%
Protein 0g 0%
Vitamin A 0g 0%
Vitamin C 0g 0%
Calcium 0g 0%

Serving Per Package: 66Serving Size: 1 tbsp. (15g)Amount Per Serving: Calories 70

Total Fat (g) 6
Saturates Fat (g) 4
Trans Fat (g) 0
Cholesterol (mg) 0
Sodium (mg) 430
Total Carbohydrate (g) 4
Dietary Fibre (g) 1
Sugars (g) <1
Protein (g) 0


Masaman CurryIngredients500gram beef or chicken, 400 ml coconut milk, peanut, fish sauce, onion, palm sugar, potato and 3 tbsp tamarind juice.Cooking MethodMarinate beef/chicken in diluted coconut milk for 30 minutes, then simmer until tender. Boil potato partly so when you finish preparing it will be cooked thoroughly and not over cooked your curry. Heat coconut milk over medium heat until oil appears on top. Add Massaman paste and mixed until fragrant. Add partly cooked potato, peanuts and meat then onion. Season to taste with palm sugar, fish sauce and tamarind juice. Garnish with bay leaves and roasted cardamom.Tips For vegetarian, tofu can be a substitute but remember to cook it last. All type of vegetables can be used such as pumpkin, potato or soybean. Red meat, fish balls and chicken work very well for red curry. Crisp eggplant can be substitute with any type of eggplant. Bamboo shoots are also delicious. All the essentials are already in the paste. Soya milk can be used instead of coconut milk.


Our online store Asian Food Shop - Thai and Malaysian at is using cookies to function properly, without them main functionalities are not available. By using our online store Asian Food Shop - Thai and Malaysian you are giving your consent that we can use cookies.

OK More info