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Curry Pastes

Massaman Curry — Massaman curry paste

Massaman Curry — Massaman curry paste

Massaman curry paste

Gaeng Massaman is a mild Massaman curry paste with cinnamon, cardamom, nutmeg, and galangal. Heat level 2 out of 5.

CHF 9.90
CHF 9.90
CHF 9.90/100g
Sale Coming soon

10 Portionen CHF 0.99 / serving

incl. VAT plus shipping.
  • Handmade in small batches
  • No additives or preservatives
  • Thai recipes for your kitchen

Choose your flavor

Choose quantity: 1 jar

Other quantity
In production. Expected to be available from mid to late November.
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  • Handmade
  • Thai recipes
  • Small Batches
  • No preservatives
  • No additives
  • Ingredients disclosed
  • Laboratory-tested formula

    Die Analyse dieser Produktprobe findest du im verlinkten Laborbericht.

    Laborbericht öffnenSo prüfen wir

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Description

Gaeng Massaman is a mild Massaman curry paste with cinnamon, cardamom, nutmeg, and galangal. Heat level 2 out of 5.

Ingredients

Vegetable oil (rapeseed), lemongrass, garlic, red onion, shrimp paste (crustaceans), chili, coriander root, cinnamon, pink Himalayan salt, cardamom seeds, cumin, white pepper, galangal, nutmeg, coriander seeds, kaffir lime peel, mace

May contain traces of gluten, mustard, celery and sesame

Application

Roasting Roast one to two tablespoons of paste in a little oil or coconut milk until fragrant.

Pouring Add coconut milk or broth and simmer briefly.

Serving Add protein and vegetables of your choice. Season to taste, serve, and enjoy.

Storage & Shelf Life

After opening, store at +2 to +6 °C and cover the paste with oil.

Allergens
  • Crustaceans
  • Traces of gluten
  • Traces of mustard
  • Traces of celery
  • Traces of sesame

Nutritional values per 100 g
Durchschnittliche Nährwerte pro 100 g
Energie 1657 kJ / 398 kcal
Fett 27 g
davon gesättigte Fettsäuren 2.4 g
Kohlenhydrate 31 g
davon Zucker 3.6 g
Eiweiss 7.8 g
Salz 5.5 g
View full details

Profile

At a glance

  • Produktlinie

    Curry Pastes

  • Auf dem Etikett

    Massaman curry paste

  • Schärfegrad

  • Allergene

    • Crustaceans
    • Traces of gluten
    • Traces of mustard
    • Traces of celery
    • Traces of sesame

  • Lagerung

    After opening, store at +2 to +6 °C and cover the paste with oil.

  • Bottled in

    100 g jar

  • Quality

    Laboratory tested

Flavor profile

That's what the glass tastes like

Schärfe

Sanft scharf

Mild: here the spices lead, not the chili.

  • Sweetie
  • Acid
  • Umami

Aromen

  • Cinnamon
  • cardamom
  • nutmeg
  • galangal
Massaman-Curry mit Rind, Kartoffeln und gerösteten Erdnüssen

The signature dish

Massaman Curry

Massaman curry paste

Cinnamon, cardamom, and nutmeg tell of the Persian roots of this curry. Massaman is the mildest jar in our range, and with beef, potatoes, and roasted peanuts, the most comforting.

Matches with

  • Beef
  • Potatoes
  • Peanuts
  • Jasmine rice

Southern Thailand

Through Ayutthaya into the country

The story behind it

Where Massaman comes from

Massaman carries its origin in its name: it derives from "Mussulman," the old term for Muslims. In the 17th century, Persian traders brought spices to the court of Ayutthaya that were previously unknown in Thailand — cinnamon, cardamom, cloves, and nutmeg.

This resulted in a curry that is unlike any other: mild, warmly spiced, with a sweetness that comes from the spices rather than from sugar.

Typical of
Southern Thailand
Origin
Ayutthaya, 17th century
Classic with
Beef & potatoes

In the jar

Selected ingredients

What defines the flavor of this recipe.

LemongrassFor a lemony herb aroma.

Lemongrass adds its characteristic citrus note to the spice base.

GarlicFor a robust, savory flavor.

Garlic is part of the aromatic base of this recipe.

CinnamonA warm hint of spice.

Cinnamon complements the savory spice base of this curry paste.

Cardamom seedAn aromatic spice note.

Cardamom seeds, along with cinnamon, form the spice base of our Massaman curry paste.

Selected ingredients. See the complete ingredient and allergen list above and on the label.

Honestly declared

Here's what's inside

In the order prescribed by the declaration: the largest amount first.

19 Ingredients. Nothing more.

  • Vegetable oilrapeseed
  • lemongrass
  • garlic
  • red onion
  • shrimp pastecrustaceans
  • chili
  • coriander root
  • cinnamon
  • pink Himalayan salt
  • cardamom seeds
  • cumin
  • white pepper
  • galangal
  • nutmeg
  • coriander seeds
  • kaffir lime peel
  • mace May contain traces of gluten
  • mustard
  • celery and sesame

AllergensCrustaceansTraces of glutenTraces of mustardTraces of celeryTraces of sesame

The step width indicates the order, not the exact quantity. Percentages are shown where we specify them. Symbolic ingredient photos, not images of the specific batch.

How to use

Application

A spoonful from the jar replaces half the shopping list. Three steps, one pot, done.

Searing
Sauté one to two tablespoons of paste in a little oil or coconut milk until fragrant.
Infuse
Pour in coconut milk or broth and let simmer briefly.
To serve
Add protein and vegetables of your choice. Season to taste, serve, and enjoy.
Storage
Store at +2 to +6 °C after opening, cover paste with oil

Origin

This is how THAANI is made

Three steps from the original recipe to your glass.

  1. Original recipe

    We cook according to recipes from Thailand. Not adapted, but authentic.

  2. Handmade production

    Small batches, stirred by hand. No additives, no fillers, no preservatives.

  3. Gläser laufen unter der Abfüllanlage durch, dahinter die THAANI-Wand

    Shipping from Switzerland

    Picked and shipped by Wohnwerk Basel.

Quality you can read up on.

Lab tested

Quality you can read up on.

We make the ingredients in our formulas transparent and provide available laboratory reports directly with the respective product.

A report documents the sample tested. You can find the complete declaration on the label.

  • Ingredients and allergens clearly disclosed
  • Laboratory reports for the respective product sample
View lab report

Production

A look into our kitchen.

This is how THAANI is made: Discover the ingredients, the manual labor, and the people behind our products.

Sharpness in comparison

Where this glass is standing

Spicy is relative. Here you can see the entire range on a scale, and where your jar fits into it.

  1. No heat

    ohne Chili

  2. Very mild

  3. Mild

  4. Noticeable

  5. Hot

  6. Very hot

The scale is our own: it compares the varieties with each other, not with Scoville ratings.

Frequently Asked Questions

The most frequently asked questions about our products, answered briefly.

How do I use the paste?

Sauté one to two tablespoons in a little oil or coconut milk, add liquid, then stir in protein and vegetables. The dish will be on the table in about 15 minutes. You can find the steps further up on this page.

How spicy is that?

Each variety displays its heat level from 0 to 5 on the label, and at the top of this page next to the product name. You can make any dish milder at any time with coconut milk.

Are there any preservatives in it?

No. We cook according to original recipes without preservatives. Everything that is included is listed in full in the ingredients list on this page.

How should I store the glass?

The best-before date is on the label. Once opened, the jar should be kept in the refrigerator. You can find exact storage instructions for each product in the storage section.

Where do the recipes come from?

Our products are created using original Thai recipes, cooked by hand in small batches.

Not conforming. But authentic.