Have you tried Massaman Curry? A mild, slightly sweet, and lightly tangy Thai curry made with coconut milk, meat, potatoes, and a curry paste of dry roasted spices, it’s one of my Thai recipe favorites and an excellent place to start if you are newer to Thai food. About this Easy Massaman Curry Recipe

Massaman curry and Panang Curry are unique in that they are made with dried spices, whereas red, yellow, and green curry pastes are made with fresh ones. I can safely say there will now always be a Goldfish Curry Sauce Concentrate in my cupboard so I will always be able to whip up a delicious meal. Thai curry refers to a broad category of dishes that consist of meat and/or vegetables cooked in a creamy, vibrantly spiced coconut milk-based sauce, usually served with rice. The color of the curry depends upon the type of curry paste used to make it. Each curry type has its own unique flavor profile. A lot of people add the fish directly to the simmering curry. But we personally prefer to marinate and sear first as this cuts down the fishy smell. Though this step is optional I highly recommend this if you are new to seafood curries & stews.

Chinese Curry Paste Concentrate 405g by Goldfish

Coconut Milk. To achieve the ideal consistency while keeping things light, we’re using a combination of full-fat coconut milk and light coconut milk. If you prefer a richer curry, you can use entirely full fat. For us it was perfect as I always have to make two curries. A meat one for the husband and a veggie one for me. With the base being so easy to make, it didn’t take any extra time to make up the two curries. Curry leaves impart a unique flavor to the dish. Do not use dried curry leaves. It is okay not to use them or simply use a Indian bay leaf. NOTE: The most important part of this recipe is that you get the correct curry sauce concentrate. The one mentioned "Goldfish Brand" can be found in Tesco as well as a lot of Chinese Supermarkets (Wing Yip etc). I found this to be exactly the same as was used in my local Take-Away Thai Red Curry Paste. This ingredient is key to the deep, rich flavor of the Massaman curry. It’s a flavor powerhouse that can’t be substituted.

Each tub is filled with potential. It is so simple to make up the sauces, I couldn’t believe just how easy it was. All you do is scoop out some of the paste, which is actually really quite solid, add water, stir and heat. Bam.

Product Overview

Fish: While you can make a fish curry with any kind of firm flesh fish, I would suggest to use something you love. Because everyone has their own favourite fish and you may not compromise on that. The following fishes are a good choice and go well in a curry. This recipe uses a small amount of coconut. You can use fresh grated or frozen coconut or coconut milk. If you don’t consume coconut, you may simply leave out that or substitute with cashews. This fish curry is made much the same traditional way by sautéing onions, ginger garlic, tomatoes & ground spices. Later this onion tomato masala is simmered to cook down the ingredients & bring out the flavors.