Mae Ploy Green Curry Paste 400 g - Pack of 4

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Thai Kitchen: The weakest flavour in the group by a long shot. It is not spicy at all (so kid friendly). In this standardized test the curry sauce was too diluted to even determine how good the flavour was. 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. I then tasted the two curries with jasmine rice, because Thai curry is always served with rice. And here are the results:

If you have a go-to green curry paste already that you like, feel free to use that instead and let us know in the comments below if you recommend it! VARIATIONS – PROTEIN & VEGGIES: Use a vegetarian fish sauce such as Fortuna’s Vegetarian Fish Sauce (Nuoc Mam Chay)– which is made out of seaweed. Prepare to have your mind and mouth transported to spice-tastic Thailand and enjoy my friends! 🤗 MORE THAI FAVORITESHeat olive oil and chili oil (if using) in a wok or pot over high heat. Add the curry paste and fry for a minute until fragrant.

When frying your paste make sure it smokes, a LIGHTLY burnt paste will have positive effect on your dish. Curry paste – I use the Mae Ploy brand which has the best store-bought flavor. As I mentioned the green curry paste is a bit spicier than the others, but this curry is still just medium. So feel free to dial up or down the amount of curry paste. If you use a different brand, be aware that some are very spicy! Veggies - any combination of Japanese eggplant, mushrooms, snow peas, zucchini, green peas, and onions can easily work in place of the broccoli, peppers, and carrotsMaeploy - my current go-to brand. It does contain shrimp paste, which is traditional, but if you’re vegan this one is out by default. One thing we can’t forget is the readymade pastes are time saving and some of them taste really great! If you don’t want to spend time finding the ingredients, you should definitely use the readymade jarred paste. I sometimes use them too when I don’t have some ingredients at home and I am really impressed by how some of those readymade pastes tasted.

I have to say that my favorite brand of curry paste is still Mae Anong, even though it doesn't make for as pretty pictures given its grayish hue. But, I'll definitely be more willing to substitute Mae Ploy or Maesri in the future should the need arise. Adjust the quantity of the red and green chilies to taste according to your desired heat level. I’ve listed the Thai Dried Red Chilies, ground Thai Red Chili Pepper, and Chili Oil as optional and you can use as much or as little as you like, or omit them entirely if you’re eating with people who are not big on heat. Ingredients: Green Chilli 31.0%, Lemongrass 21.0%, Garlic 18.5%, Salt 12.5%, Galangal 8.5%, Shrimp paste ( Shrimp (Crusteacean) 80%, Salt 4.0%), Kaffir lime peel 2.0%, Coriander seed 1.0%, Pepper 0.5%, Cumin 0.5%, Turmeric 0.5%.

Gluten-free: this recipe is naturally gluten-free as long as your fish sauce has no wheat additives ( Red Boat does not). I have made changes after I have cooked them but they remain basically the same. Mae Ploy Panang Curry Paste: 100g (4 people) Not only is the lower fat coconut milk more watery, but it also is more expensive for what you get. Brands make coconut milk by mixing regular milk with water. So, you're paying the same price/can for half of it being water! If you prefer a reduced-fat curry, I recommend buying your own can of full-fat coconut milk and cutting it with water. You can freeze the leftover coconut milk for another use. My favorite fish sauce: