Mae Ploy Green Curry Paste 400 g - Pack of 4

Product Information

The main ingredient in this Mae Ploy Thai green curry paste is green chillies, distinguishing it from red curry paste (made from red chillies). Speaking of rice, don’t forget to use Mae Ploy when cooking up a green curry with vegetables and tofu or gluten-duck, thinly sliced and fried with a few drops of sesame oil, then poured over a bowl of five-grain brown rice, cooked to tenderness and with a sliced, hard-boiled egg added for variety. We recommend that you do not solely rely on the information presented and that you always read labels, warnings, and directions before using or consuming a product, especially if you suffer from food allergies. When your curry is finished have a taste, you will usually find a touch of sugar 1/2 tsp will improve flavour, as will a touch of fish sauce for saltiness 1/2 tsp, this is all your preference so add small amounts at a time. Mae Ploy Thai Green Curry Paste is ideal for using as a starting point for Green Curry Chicken (Geng Kiao-Wan, Gai) a favourite across all regions of Thailand.

Find a standard recipe for Thai green curry, either pork or chicken, then consider these simple variants along the way. Although chicken and pork are two of the most popular and common ways that Mae Ploy Green Curry is melded into curry dishes, there are some other less popular variations that bear close examination by anyone with a hankering for authentic Thai green curry (geng kiew-wan). 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. In addition to bell peppers, you can consider adding a carrot, diced into tiny bits, and this will sweeten and round the lemongrass flavor in a way that defies description.Add 100 g of eggplant, sweet basil leaves, kaffir lime leaves and chilli and cook till the vegetables soften. This curry paste is made in Thailand and packaged in a resealable tub for convenient use and storage. ooh Chao Koh Coconut milk is the professionals choice, it is thicker, if you can't get this brand use a different one but add vegetables later in the boil because you will be boiling to produce the thickness in the sauce much longer, the chicken breast won't be so sensitive to a longer boil. This Mae Ploy Thai Curry Paste has a moderate level of heat and a complex blend of popular Thai flavors. Thai Curries are very runny by nature but remember this is your curry so if you like it a little thicker, reduce the sauce further through a longer simmer.

Known also as “Nam Prik Gaeng Khiaw Waan” or “Kaeng Khiao Wan,” Green Curry Paste is made from a special blend of fresh green chilis, lemongrass, garlic, salt, shrimp paste, kaffir lime peel, and spices. Hiyou cannot accept liability for the consequences of such change and advise you to always check the ingredients list of all foods and drink at the time of purchase to ensure that the product is suitable for you. The lemongrass, galangal, kaffir lime and garlic in the paste create a hot, fragrant and tangy base – which is then cooked with coconut milk to create the signature Thai green curry. Many cooks choose to make their very own Green Thai Curry Paste from scratch, its a really nice thing to do if you have free time but today I want to focus on the fast cook, just got home from work type dish. Actual product packaging and materials may contain more and/or different information than that shown on our web site.

Disclaimer: Although we make every effort to ensure product information is correct and up-to-date, we are not responsible for typos, inaccuracies or mis-information on this site.

We have used many different brands of Curry Paste but Mae Ploy is always the best and is the choice of so many great Thai restaurants in Bangkok, My thoughts are, if its good enough for them then its certainly good enough for me and my clan. Shrimp Paste ( Shrimp ( Crustaceans) 80%, Salt) (4%), Kaffir Lime Peel (2%), Coriander Seed (1%), Pepper (0. My Wife is Chef Nartnapa who is a Thai professional, her pro tips are at the end of the blog, Nartnapa has a great reputation for tasty Thai meals and there are a few little tricks that defiantly make your dish taste restaurant standard.Tuk Tuk Method: Simply fry 50g of the paste with oil, then pour in a cup of coconut milk to form the base of your curry. We recommend that you do not solely rely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. While we work to ensure that product information is correct, on occasion manufactures may alter their ingredient lists.