Mae Ploy Red Curry Paste, 400g

Product Information

The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products. The massaman curry has extra richness and warmth from cumin, coriander seeds, cinnamon, cardamom and nutmeg. The Aroy-D curry paste I get contains no shrimp paste, however, a viewer has commented that he has seen a version that lists "shrimp powder" on the ingredient list.

Shrimp paste is always added to curry paste in Thailand, though many exported brands omit this to make it vegan and allergy friendly. Ingredients: Lemongrass, garlic, dried red chilli, shallot, salt, galangal, shrimp paste (shrimp ( crustaceans ), salt), coriander seed, cumin, kaffir lime peel, cardamom, cinnamon, nutmeg. The top 3 might switch positions a bit (and it's worth noting that Mae Ploy yellow curry paste doesn't contain shrimp paste), but I highly doubt that the bottom 2 would be different. Add another 1/2 cup (120 ml) of coconut milk continue and 1/2 cup (120 ml) of water, heat until boiling. If you are making it yourself, you can have it however you want and never mind how much a Thai chef would laugh at you for doing it wrong - just do it!Because let's face it, most of us, (Thai people and restaurants included), are not going to make it from scratch. Information and statements about products are not intended to be used to diagnose, treat, cure, or prevent any disease or health condition. This authentic Yellow Thai Curry Paste is a blend of spices to make a delicate, milder and vegetarian curry in your own home.

Aroy-D - another brand that I use quite often cuz it’s widely available; and if Mae Ploy isn't available this is the one I get. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use. So if I do everything I can to make it reach its full potential - use more paste, add more seasonings - can the worst come close to our best curry paste? Just chop some onions and red peppers, fry them for 5 minutes, add the paste and fry for a further minute then add coconut milk and simmer down until it's almost at the thickness you want then add some prawns and cook them through for another 5 minutes.

For each type of paste, there’s a basic expectation of what it should taste like; but like any recipe, everyone has their own specific formula, hence all these brands. Also native to Asia are shallots, an onion-like vegetable with a flavour sweeter and less potent than onions.

This Thai Green Curry Paste from Mae Ploy is one of the most popular pre-made curry pastes on the market. If you're sensitive to salt and can handle just a little spice, this is what I would use so that you have room to add more paste without fearing that it would become too salty or spicy. No added MSGNo preservativesNo artificial coloursDirections:Stir fry 50g of red curry paste in 1 tbsp oil, then add 240ml coconut milkAdd 200g of fresh meat and continue cookingAdd another 120ml of coconut milk and 120ml water and heat until boilingAdd 100g of vegetable and cook until the vegetables softenAdd 1 1/2 tsp sugar. I’m not seasoning them with fish sauce for this because most curry pastes already come with quite a bit of salt, and without any meat or veggies any fish sauce added would make at least some of these unpalatably salty. I also checked that they don't have any chemical additives, because a good curry paste should just be a mix of real food ingredients.To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average.

At the basic level, Thai curry paste is simply a mixture of ground herbs and spices - and there are tons of varieties: red, green, yellow, massaman, panang, etc.It's a bit messy and time consuming but worth it in the end, Just squish it all out and tamp it well down and it will last for up to a year in the fridge. I have used Mae Ploy Red Curry Paste for a long time, I use the 50 g small packet and keep it in the Freezer. I doubled up the paste for Thai Kitchen, and had to add significantly more fish sauce than Mae Ploy to bring it up to the optimal seasoning level. After over a decade of teaching Thai cooking, one question comes up again and again: "What is the best brand of Thai curry paste?