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SP Herb Proudly present our Mae Supen Curry paste - All Curry paste: No Artificial Colour, No Preservative, No MSG Added, No Sugar and Gluten Free.
"Nam Prik Mae Supen" is originated from the flavour of the southern food recipe (Chumporn Province) which is a strong but delicious chilli paste. The secret behind the delicious taste of "Nam Prik Mae Suphen" is not only the natural raw material but the product also possesses the local intellectual technology like "chilli grinding". The grinding machine was developed especially for chilli grinding which increases the flavour, smell and fine texture of the chilli paste which will uniquely satisfy the Customers palate.
The flavours of the Massaman curry paste (nam phrik kaeng matsaman) come from spices that are not frequently used in other Thai curries - cardamom, cinnamon, cloves, star anise, cumin, bay leaves, nutmeg and mace.
I love a good curry and it is a meal I do not often cook at home myself due to being unsure of how to master the art of the flavours and to make it taste restaurant worthy. I found this massaman curry paste easy to use and I found it had great flavours. The suggestions on how to cook with the paste were easy enough to follow but I still felt a little lost as there was no real time slots added within the cooking instructions.
I followed the instructions and heated the massaman curry paste until I felt like the fragrant had come out enough of the paste that it would be tasty, but also a little worried of over cooking it and it burning. Due to not cooking with paste a lot I was not too sure how long or how far you take the paste when cooking it off. I added the meat which I used venison cuts as I thought would be yummy with it, and then added the coconut milk. I like my venison cooked medium rare so I left it on long enough for it to be rare, keeping in mind I had more ingredients to cook and did not want to overcook the meat.
Adding the potato towards the end of the meat being cooked was a little confusing for me but I done it anyways. I guess when using other meat that the longer it cooks for and simmer the tender the meat will become. I was unsure of how long to simmer this meal as it does not offer any suggestions for example 10 -20 minutes. I used my common sense on what I thought the meal would need and took it of the heat. I served this curry with rice, and I really loved and enjoyed the favours. I found it did not have a major kick of hot ness to the curry and my 8 year old son found it tasty and yum as well. I feel the price for the curry paste is fare and it makes a really yummy meal that the family will love and enjoy without too much effort.
I love curries and spicy food!! In our family we do disagree a bit on favourite curries while I love a thai green curry and love a coconut milk or cream taste others in my family prefer the indian curry variety. This curry paste appealed as it could be used as a thai coconut style curry which I found very appealing. I loved the ingredients list I love lemongrass and kaffir lime in a curry and loved that it did contain some sweet spices that would not normally be used in curry traditionally.
I had seen a recipe for lentil and tomato soup which required curry paste so on this occasion I decided to use this paste for my soup. The soup itself was more of a thick style tomato and lentil soup in a curry sauce so it was not too much unlike an actual curry so you could of served it with rice but I did opt to have it in bowls with bread instead seen as we had already had a few meals with rice and the lentils had already added a grain to the meal.
The curry paste added an amazing spicy taste to the soup but it didn't add a lot of heat,I didn't mind this being a soup but perhaps in a curry itself a little more heat would of been nice. I do like milder curries in saying this I just felt it really was quite mild, it had the spice and flavour but was more sweet than spicy. As an addition to soup it worked really well as the tomato and lentils did need a little something to enhance the flavour. I would like to buy it again so I can try it the way the recipe suggested as a coconut curry with perhaps a chicken tenderloin as I did love the flavours.
The instructions provided to make the suggested curry were very easy to follow and would make a very easy to prepare meal, as it seems most things are included in the paste itself. When I have made thai green curry in the past I have made it mostly the same as the recipe in this suggests adding a bit of brown sugar and salt to taste so it is very familiar and I think I could work with it easily.
Although we differ on the acceptable strength of the spice mix, all our family members enjoy a Thai inspired curry. This one contains lemongrass which is one of my favourite flavours - it stands out in less intense flavour combinations, and enhances the stronger ones. We thought this curry would be quite a mild flavour, and that did turn out to be true.
Because it was the first time I had used a curry flavouring in paste form, I tried to follow the directions exactly. I made it with 250g of lean pork, cut into medium sized pieces, and coconut milk. I was puzzled by the instructions to "add potato cube" and "add onion" as there was no indication as to how much of either should be used, or what size the potato cube(s) and onion pieces should be. In the absence of any directions, I just stirred in a peeled, diced medium sized potato and one chopped onion and hoped for the best!
Also missing was an instruction on how long the curry should continue to cook once the potato and onion had been added, so I used my initiative and decided it was ready once the potato had cooked through! I served the prepared curry with black rice, and it was stunning. Whether or not I had made the right choices with the onion and potato, it did not seem to matter - the flavour was delicious, mild rather than medium hot, but bursting with flavour and enjoyed by all. We found that there was not quite enough as a main meal for three hungry adults, but that could be remedied by providing more rice and other trimmings to accompany it.
I think the product is a winner in terms of flavour, and with clearer cooking instructions it will be easier to prepare. I don't mind taking risks with my cooking and making a best guess as to what should be included, but a less adventurous cook might find the challenge too difficult. The packaging is bilingual (Thai and English) so it is possible that the information is contained in the Thai version but has not been translated. I can't read Thai so I am not able to check - but Thai food is popular among New Zealanders so it is important to make the information available!
Incidentally, the ages of those who tested it for me ranged from nine to 80, and even the nine-year-old said she liked it. (There were younger children there too but they were reluctant to try it so they were offered an alternative kiddy meal.) My 80-year-old aunt loved it and said she would have liked more but did not want to be greedy. As for me, I found it delicious and will try it again - although I will omit the potato next time as I think it absorbed some of the spice and one of the other tasters commented that he did not like the contrast of the soft potato and the firmer pork. It will be interesting to see how it turns out next time.
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