Herbies - Massaman Curry Powder
A blend of spices for making an authentic tasting Massaman curry.
Description & Use
This is a Thai curry powder with a difference: instead of the expected light, sharp flavors we often see in Thai green and red curries, Massaman Curry Powder borrows its heritage from a distinctly Malay influence. This combination of deep-flavored spices combined with galangal and star anise, usually seen in Malay and Indian curries, results in a sumptuous, rich, satisfying curry.
Blended and packed in Australia from imported and local ingredients.
Nutrition information refers only to spice blend.
MASSAMAN BEEF CURRY
Ingredients:
600 g chuck steak trimmed and cubed
2 tbsp peanut oil
2 tbsp Herbie’s Spices Massaman Curry Powder
2 tbsp coconut cream
1 Herbie’s Candle Nut
1 large potato, peeled and cubed
250ml (1 cup) coconut milk
250ml (1 cup) chicken stock
2 tbsp Herbie’s Gula Melaka or brown sugar
65g (1/2 cup) roasted unsalted peanuts
1 tsp salt
Instructions:
Finely grate candle nut and brown gently in a dry pan; set aside.
Heat oil, add beef cubes and seal on all sides – remove to plate.
Add coconut cream and curry powder to pan, heat one minute.
Add beef with juices, candle nut, potato, coconut milk, stock, gula melaka and peanuts, and simmer, covered, for 90 minutes.
Remove lid and continue to simmer another 30 minutes until meat is tender and sauce is fairly thick.
Serves 4
A blend of spices for making an authentic tasting Massaman curry.
Description & Use
This is a Thai curry powder with a difference: instead of the expected light, sharp flavors we often see in Thai green and red curries, Massaman Curry Powder borrows its heritage from a distinctly Malay influence. This combination of deep-flavored spices combined with galangal and star anise, usually seen in Malay and Indian curries, results in a sumptuous, rich, satisfying curry.
Blended and packed in Australia from imported and local ingredients.
Nutrition information refers only to spice blend.
MASSAMAN BEEF CURRY
Ingredients:
600 g chuck steak trimmed and cubed
2 tbsp peanut oil
2 tbsp Herbie’s Spices Massaman Curry Powder
2 tbsp coconut cream
1 Herbie’s Candle Nut
1 large potato, peeled and cubed
250ml (1 cup) coconut milk
250ml (1 cup) chicken stock
2 tbsp Herbie’s Gula Melaka or brown sugar
65g (1/2 cup) roasted unsalted peanuts
1 tsp salt
Instructions:
Finely grate candle nut and brown gently in a dry pan; set aside.
Heat oil, add beef cubes and seal on all sides – remove to plate.
Add coconut cream and curry powder to pan, heat one minute.
Add beef with juices, candle nut, potato, coconut milk, stock, gula melaka and peanuts, and simmer, covered, for 90 minutes.
Remove lid and continue to simmer another 30 minutes until meat is tender and sauce is fairly thick.
Serves 4
A blend of spices for making an authentic tasting Massaman curry.
Description & Use
This is a Thai curry powder with a difference: instead of the expected light, sharp flavors we often see in Thai green and red curries, Massaman Curry Powder borrows its heritage from a distinctly Malay influence. This combination of deep-flavored spices combined with galangal and star anise, usually seen in Malay and Indian curries, results in a sumptuous, rich, satisfying curry.
Blended and packed in Australia from imported and local ingredients.
Nutrition information refers only to spice blend.
MASSAMAN BEEF CURRY
Ingredients:
600 g chuck steak trimmed and cubed
2 tbsp peanut oil
2 tbsp Herbie’s Spices Massaman Curry Powder
2 tbsp coconut cream
1 Herbie’s Candle Nut
1 large potato, peeled and cubed
250ml (1 cup) coconut milk
250ml (1 cup) chicken stock
2 tbsp Herbie’s Gula Melaka or brown sugar
65g (1/2 cup) roasted unsalted peanuts
1 tsp salt
Instructions:
Finely grate candle nut and brown gently in a dry pan; set aside.
Heat oil, add beef cubes and seal on all sides – remove to plate.
Add coconut cream and curry powder to pan, heat one minute.
Add beef with juices, candle nut, potato, coconut milk, stock, gula melaka and peanuts, and simmer, covered, for 90 minutes.
Remove lid and continue to simmer another 30 minutes until meat is tender and sauce is fairly thick.
Serves 4
