Massaman curry is a rich, mild curry, originally brought to Thailand by Persian merchants. Our version combines tender beef and potatoes, lemongrass and kaffir lime, simmered in a curry sauce made with coconut milk, tamarind, red chilies and aromatic spices. This dish is paired with a serving of Thai fried rice, cooked with a medley of vegetables, ginger, and garlic.
Serv. Size 8 Fl Oz, Serv. Per Container 2, Amount Per Serving Calories 390, Calories From Fat 100, Total Fat 12g (18% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 35mg (12% DV), Sodium 340mg (14% DV), Total Carb. 52g (17% DV), Dietary Fiber 4g (16% DV), Sugars 3g, Protein 19g, Vitamin A (20%), Vitamin C (70% DV), Calcium (4% DV), Iron (20% DV)
Beef Massaman Curry: Boneless Beef (Raised Without Antibiotics Or Hormones), Coconut Milk (Coconut Extract, Water, Citric Acid), Potatoes, Chicken Stock (Chicken Stock, Salt, Chicken Fat, Natural Flavor, Sugar, Maltodextrin, Yeast Extract, Stabilizer (Xanthan Gum & Propylene Glycol Alginate)), Massaman Curry Paste (Garlic, Sugar, Soybean Oil, Dried Red Chilies, Tamarind Juice, Shallot, Salt, Lemon Grass, Spices (Coriander Seeds, Cumin, Cardamom, Cinnamon, Bay Leaves, Lesser Galangal, Cloves), Kaffir Lime, Galangal, Citric Acid), Cultured Dextrose, Tamarind Chutney (Tamarind, Water, Sugar, Salt, Coriander, Cumin Seeds, Garam Masala (Spice Blend), Red Chili Powder), Ginger, Brown Sugar, Expeller Pressed Canola Oil, Salt, Fish Sauce (Water, Anchovy Extract, Salt, Sugar), Lime Juice, Kaffir Lime Leaves, Cinnamon, Green Cardamom, Bay Leaf.
Thai Fried Rice: Basmati Rice, Water, Snow Peas, Broccoli, Corn, Red Pepper, Onions, Yamasa Soy Sauce (Water, Wheat, Soybeans, Salt, Alcohol To Retain Freshness), Scallions, Cultured Dextrose, Expeller Pressed Canola Oil, Ginger, Garlic, Basil, Salt, Curry Powder, Red Pepper Flakes, Black Pepper.
Contains: Coconut, Wheat, Soy, Anchovy.
Microwave: Remove sleeve. Peel back film 2 inches on entrée side. Heat on high 3-5 minutes or until hot. Let stand 2 minutes. Enjoy! Cooking times may vary.
Stove Top: Take out 2 medium pans (non-stick prefferred). Add 1/4 cup of water into each sauce pan. Add rice to one pan and the curry to another. Apply medium/low heat for 6 to 8 minutes, stirring occasionally, until product is pipping hot. Transfer rice and curry to a bowl or plate.
Oven/Toaster Oven: Pre-heat oven or toaster oven to 350°F. Add 1/4 cup of water into an oven safe baking container. Empty contents of package into oven safe baking container. Keeping rice and curry separated. Cover baking tray with tin foil. Cook the dish for 20-25 minutes or until entrée is piping hot in the center. Handle carefully, contents will be piping hot.