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.

The main ingredient in this Mae Ploy Thai green curry paste is green chillies, distinguishing it from red curry paste (made from red chillies). 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. Add 100 g of eggplant, sweet basil leaves, kaffir lime leaves and chilli and cook till the vegetables soften. 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. 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.

This Mae Ploy Thai Curry Paste has a moderate level of heat and a complex blend of popular Thai flavors. 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). It’s easy to see why non-Thai aficionados think Mae Ploy is some kind of major magic, fixing fine foods in a way that is both easy and economical, but the truth is Mae Ploy is just another humble, creative Thai food in a long line of Thai and Siamese cuisine.

Green Chilli, Lemongrass, Garlic, Salt, Galangal, Shrimp Paste (Shrimp ( Crustaceans), Salt), Kaffir Lime Peel, Coriander Seed, Pepper, Cumin, Turmeric.Find a standard recipe for Thai green curry, either pork or chicken, then consider these simple variants along the way. 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. Ingredients: Green chilli, lemongrass, garlic, salt, galangal, shrimp paste (shrimp ( crustaceans ), salt), kaffir lime peel, coriander seed, pepper, cumin, turmeric. 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.

I love Thai food and because of COVID I am missing eating out so thought I’d give a go (supermarkets jars don’t do it for me) this is undoubtedly the best I’ve cooked at home 5 stars try it and you’ll see. Shrimp Paste ( Shrimp ( Crustaceans) 80%, Salt) (4%), Kaffir Lime Peel (2%), Coriander Seed (1%), Pepper (0. Product Information At hiyou we work to ensure that product information is correct, however the products listed maybe subject to subsequent changes in supplier, recipe, or allergen information. 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. 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.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. 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. 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. This curry paste is made in Thailand and packaged in a resealable tub for convenient use and storage. 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.

Please always read the ingredients, labels, warnings, and directions provided with the product before using or consuming a product. While we work to ensure that product information is correct, on occasion manufactures may alter their ingredient lists. Actual product packaging and materials may contain more and/or different information than that shown our web site.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. Another fairly standard curry Mae Ploy can enhance is a green curry thickened with coconut cream and fit out with sweet basil (holy basil) then poured over thick wheat noodles, Chinese style, in a patt-Thai type of meal. 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.