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Mussaman Curry Paste - Karimix

(Ref: CPS298)

Price: £3.95

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Net: 175g

Karimix Mussaman Curry Paste: a deliciously rich curry suffused with coriander, lemongrass and galangal.

Heat Rating: Mild

Use a marinade for meat or poultry, then BBQ, grill or bake.

Add a couple of teaspoons to your stir-fry.

Recipe for Mussaman Curry

Serves 2-4 as a main course

500g chicken or meat
450g tin coconut milk
1 tbs oil
100g Karimix Thai Mussaman Curry Paste
2 tbs fish sauce or light soy sauce
100g crushed roasted peanuts

• Heat oil in pain. Brown meat, then add Karimix Thai Curry Paste and fry for a few minutes.
• Add tinned coconut cream, fish sauce and peanuts.
• Stir, cover, and cook until sauce thickens and reduces.
• Season more to taste if required, with fish sauce or salt.
• Garnish with coriander and serve with rice or noodles.

Chef's Tip: As an alternative, use 100g Karimix Mussaman Paste mixed with 40g ground roasted peanuts and 60g coconut cream. Marinade over pork or chicken, cut into 20mm strips, for 90 minutes and then bake in hot oven on top shelf for 20 minutes.

Another Tip: Add 20g tomato puree to this mixture. Serve with cold, roasted vegetables or use as a sandwich filler.

Ingredients: Onion, Rapeseed Oil, Spirit Vinegar, Water, Sugar, Salt, Coriander, Lemongrass, Spices, Herbs, Garlic, Chilli, Tamarind Puree.

Once opened, refrigerate and use within 4 months.

If there are any allergens in the ingredients they are marked as bold.

•  Packed in a facility that also processes: Nuts

•  Suitable for Vegetarians

•  No artificial preservatives

•  Gluten Free

	Per 100g (/per 100ml)
Energy	1161kJ / 273kcal
Fat	22g
of which:
• Saturates	2g
Carbohydrates	18g
of which:
• Sugars	9g
Protein	2g
Salt	6g

Packed in UK

•  Manufacturer (or, UK Distributor / Reseller) :

    Karimix
    Stone Stile Farm
    Selling
    Kent
    ME13 9SD
    UK

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Testimonial:

"Dear Spices of India, I have used your service several times and have always found the range of products, service, prices and quality to be excellent. Keep it up."

- Graham Clark

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