Mae Anong Musmun Curry Paste, 16-Ounce

I have tried many massaman (musmun) curries, as I love massaman, that combination of potatoes, carrots and chicken served over rice. This is a traditional Thai dish. With just the addition of coconut milk, this paste makes the best dish. You use as much as you like according to how much heat you like in your dish, and I would say I use about a tablespoon and one half to a can of coconut milk. Everything you need, even the thai peppers is in this pouch in a thick paste. You store after opening in the refigerator. I put it in a jar. It lasts forever so it is a real bargain. This is a product I can only buy in one store I know of in San Francisco, a store on Clement St. Give this great paste a try if you love to cook.

First batch I bought was pretty good. Second batch wasn't very flavorful and kind of bitter. Inconsistent product.

One of the best Thai curry paste I've found in US.

This is a great curry paste. There is a lot in the pack probably makes 6/7 curries for a family of 4

We love musmun curry . This spice mixture replicates most Thai food restaurants musmun curries.Packaged very well and processed quickly.

Thanks to the last reviewer for their instructions on proportions. The directions on the back of the packet were entirely unclear.

This paste is an excellent value. Using the comments of a a previous submitter, I was able to gauge how much paste I needed and using instructions from the back of the package I was able to piece together the rest. This curry turned out delicious, with just the right amount of sweet, spicy umami flavor you want in a curry.Below is how I made the recipe.1. Chopped one onion, sliced two carrots and cut up 2 medium potatoes into cubes.2. Cooked them down in a pan one at a time (since they have different cooking times) and set aside in a bowl as they are finished cooking.3. Add 2 cans of coconut milk to a pot along with 3 tablespoons of the curry paste4. Stir vigorously with whisk5. Add 1 teaspoon of salt (or more to taste)6. Add 1 tablespoon of brown sugar (or more to taste)7. Add 1 teaspoon of tamarind paste8. Add 1 tablespoon fish sauce9. Make sure all spice components are mixed through the sauce and then add back all the veggies10. Bring to a boil, reduce to simmer and simmer uncovered for 15-20 minutes for the starches in the potatoes to thicken the sauce11. Serve over Jasmine Rice