Goldfish Brand Chinese Curry Sauce Concentrate, 405g

Product Information

Add the Onion. Depending on how Chrunchy you like your Onion, and I like it chunchy, I add for about 1 minute 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. 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. Heat the curry paste with the onion, garlic, ginger, and spices. Whisk in the coconut milk, potatoes, fish sauce, peanut butter, and salt. Fennel seeds are my favourite spice as it adds natural sweet tones and balances the pungent flavors of the other spices. You may skip if you don’t have.

To make an easy Massaman curry recipe, I chose to doctor up Thai red curry paste (which is widely available at grocery stores, while Massaman paste is not) with the warm Massaman spices that make it unique. 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 Garam Masala is an Indian spice blend that is easily available in Asian stores. I do not have a recommended brand for that because I make my own following this recipe – Garam masala. It is important to use a flavorsome masala as it is the key ingredient that flavors your dish. Ginger garlic paste is nothing but ground ginger and garlic in equal quantities. If you don’t have that, you can simply use them in minced or grated form. You can make it following my recipe here – ginger garlic paste or use a store bought paste. There is no substitute to this. However you may use dried ginger and garlic powder at the finishing stage. This recipe is easily adaptable & you can play around with the ingredients. If you love tamarind in your Fish curry, feel free to add some while you make the curry. You can also squeeze some lemon juice before serving. To use amchur, add it at the finishing stage.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

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.

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. 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. 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.