Bulk Thai Curry Paste for Wholesale & Commercial Supply
Massaman, red and yellow, each at 24 months sealed. A curry paste is bought on three facts before flavor: whether it carries shrimp paste, which makes it a shellfish allergen and not vegetarian; how hot it runs; and how it is kept shelf-stable, by salt and oil or by acid, which decides the filing behind it. Those three are published per paste, then the pack: retail cup or foodservice pail, and we quote against it.
- Multi-origin
- US inventory
- Open specs
- No brokers
Types We Offer
Massaman
The mildest of the three, with dried chilli well down the list. Its ingredient statement publishes in label order with percentages.
Yellow
Sits between massaman and red. A volume mover in foodservice.
Red
The hottest of the three.
Specifications
- Allergens
- Contains: soy.
- Salt
- 18.20-22.20%
- pH
- 3.80-4.55
- Brix
- 20.00-24.00%
- Preservative
- Citric acid (E330)
- Sweetener
- Sugar 6%
- Shelf life
- 24 months
- Origin
- Thailand
- Pack format
- Net weight 50 g
- Mycotoxin results
- Total aflatoxin (B1+B2+G1+G2) 20 ppb (limit)
- Ingredients
- Refined soybean oil 18%, shallot 16%, dried chilli 14%, garlic 10%, water 8%, sugar 6%, lemongrass 5%, cumin 4.5%, coriander seeds 3%, salt 3%, coriander 2.5%, galangal 2%, fingerroot 2%, tamarind sauce
- Storage and opened handling
- Store in a dry, ambient, non-humid place. Once opened, transfer to a properly sealed container, refrigerate, and it can be stored for up to 15 days.
- Microbiological
- Total plate count 1,000 cfu/g (limit); coliform <3 MPN/g (limit); yeast and mold 100 cfu/g (limit); Escherichia coli <3 MPN/g (limit); Clostridium perfringens <1,000 cfu/g (limit); Staphylococcus aureus not detected (limit)
- Contaminants
- Lead (Pb) 1 ppm (limit); arsenic (As) <2 ppm (limit); mercury (Hg) <0.02 ppm (limit); tin (Sn) 250 ppm (limit); pesticides not detected (limit)
What You Can Change
- Paste. Massaman, red or yellow.
- Shrimp paste. With it, or without for a shellfish-free, vegetarian paste.
- Heat. Massaman runs mildest and red hottest.
- Salt. 18.2 to 22.2 percent on the published massaman.
- Pack. A 50 g unit as published, a retail cup or a foodservice pail.
Private Label
Massaman, red or yellow, with shrimp paste or without it for a shellfish-free paste. A retail cup or a foodservice pail, labelled as yours and checked against the specification you sign.
Pacific86 Is the Sister Company of Source86.
- Pacific86 runs on the same supplier network and the same audited vendors as Source86.
- Our team works on the ground in the countries where your product is made.
- The same FSQA team reviews the documentation for your order.
- Audited vendors
- 86
- BRCGS grade
- AA
- Countries with our team on the ground
- 15
- On-time delivery
- 98%
Tell Us What You Need
Questions Buyers Ask
+Can I get it without shrimp paste?
Yes. Under private label, massaman, red or yellow can be made with shrimp paste or without it. The published massaman statement lists no shrimp paste. Its allergen line reads soy, from the refined soybean oil at the head of the list.
+How is the paste kept shelf-stable?
On the massaman line: salt at 18.20 to 22.20 percent, a pH of 3.80 to 4.55, and citric acid (E330) as the stated preservative. Moisture runs 55.50 to 59.50 percent. Have your QA team read those four together, because how a paste is kept decides the filing behind it.
+How long does an opened pack last?
24 months sealed, stored dry, ambient and away from humidity. After opening, move what is left into a properly sealed container and refrigerate it. It keeps for up to 15 days that way, which is worth planning around when a kitchen opens a pail.
+What pack sizes can I order?
A retail cup or a foodservice pail. The published massaman line is a 50 g net weight. Tell us the pack and the volume and we quote against them, with your label on it if you are buying private label.
+How sweet is the massaman, and what goes into it?
Sugar is 6 percent of the statement and Brix runs 20.00 to 24.00 percent. Refined soybean oil, shallot, dried chilli and garlic lead the list, then lemongrass, cumin, coriander seed, galangal, fingerroot and tamarind sauce. The full statement is published in order, each ingredient with its percentage.
