Mae Ploy Green Curry Paste 400 g - Pack of 4

Product Information

Substitute with a 2-3 TSP of low sodium soy sauce. (I’m not veg, but this is my go-to method when I’ve run out of fish sauce! It works like a charm since soy sauce is salty and has an umami factor – two major taste elements of fish sauce.) Mae Ploy: Mae Ploy was the second most suggested brand in my poll. Be gentle on the fish sauce when using this, because it tends to be on the saltier side. Though we did not test other kinds of curry pastes (yellow, green, etc.), I have used them in the past and I am quite certain that the results would not be all that different. 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. While my go-to store-bought paste has been Mae Ploy for years, and I have used many other brands in the past, I've never really compared them side by side or paid close attention to the subtle differences. So, to really find out what is the best brand (at least according to me), a blind taste test is called for.

Green curry paste options are vast, and they vary wildly in flavor and heat levels. Most green curry pastes include the same basic ingredients, including green chiles, lemongrass, garlic, galangal, shallots and makrut (or kaffir) lime, but the similarities stop there. Some pastes are searing hot, others nearly sweet. Some include shrimp, some don’t. And while some are chunky, others are velvety smooth. If you've ever had a fish sauce that, well, tasted too fishy, you may be turned off from fish sauce. Trust me when I say that fish sauce makes this dish, however!

Thai Green Curry Chicken, 'Gaeng Khiao Wan Gai'

You might think it would be hard to make the green curry at home but it is a very easy and straightforward process once you have gathered all the required ingredients. Heat a wok or frying pan and add almost all of the solid part from a tin of coconut milk – reserve a couple of tablespoons. 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. What I love about Thai food is that every single dish is always so aromatic and just bursting with beautiful spicy, sweet, and occasional sour notes! ❤️

A grating of fresh lemongrass, a squeeze of lemongrass paste, or a bit of ginger for a bit of brightness would be amazing While both Phongchanok and Hong are working on their own lines of curry paste, there are also some favorites, found both online and in most Asian grocery stores, that many of us Thai home cooks love to use: Does Thai Kitchen make a curry I would enjoy? As a Thai person, I find it a little unsatisfying, but I wouldn't call it a bad meal. For kids, people sensitive to spice, or someone completely uninitiated to spicy cuisines, this might be a great first step. And you know what, that's probably the audience they're making this paste for. The Takeaways True, paste made from scratch might taste fresher and be more flavorful. But let’s face it, not everyone has the time on busy weeknights to be banging away at a mortar and pestle to first make a paste, and then make a curry for dinner! So jarred curry paste is the route I go with when I want this delicious curry on the table and in my belly pronto. 😋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. Made up of a wide variety of spicy, sweet, sour, and salty ingredients, this red curry paste is an essential aspect of everyone’s kitchen. Used in traditional Thai dishes such as red curry stir-fry over rice, Thai sausage, and fish cakes, this product is important for several recipes. This particular formulation is made up of red chilli, garlic, lemongrass, salt, shallot, kaffir lime peel, galangal, and shrimp paste. All of these unique flavours come together nicely in this product, proudly produced by the notable Mae Ploy brand, known throughout Thailand and many countries of the world. Mae Ploy has also made this product easy to use multiple times the tub can be resealed after each use. bunch (a little over 1 cup) Thai Sweet Basil Leaves (reserve a few leaves from the bunch for garnish)

There are a large variety of brands out there, and it’s impossible for me to taste test them all, so I had to narrow it down to a manageable number and here’s how I made the choice. For my recipes, I'm either using Mae Ploy or Aroy-D in my tests, both of which are very similar. If you're using Namjai it will also be similar enough that no adjustments should be necessary. My Final Recommendations The salty nature of the sauce brings out all the flavors of the curry paste and contributes to the sweet-salty-spicy flavors that we love in Thai food. Avoid the unsavory fish sauce experience by investing in a quality fish sauce like Red Boat. Its simple ingredient list (anchovies + salt) means a pure and dimensional flavor that is undecidably not fishy. Thai green curry serving suggestions: Gluten-free: this recipe is naturally gluten-free as long as your fish sauce has no wheat additives ( Red Boat does not). Then, the paste is used to make a coconut milk based curry with protein, veggies, herbs and Thai food essentials such as garlic, Thai sweet basil, kaffir lime leaves, coconut/palm sugar, and red bird’s eye chilies.

Thai Green Curry Salmon and Wild Rice

Not kidding in the slightest here, and 👆 is probably an understatement. Especially since not a single week goes by without some sort Thai food in my life – be it takeaway on my day off, or a home-cooked concoction! Refrigeration: leftovers keep covered in the refrigerator for 4-5 days. Reheat over medium-high heat in the microwave or over medium-low heat on the stovetop until heated through. Veggies - any combination of Japanese eggplant, mushrooms, snow peas, zucchini, green peas, and onions can easily work in place of the broccoli, peppers, and carrots Mae Ploy and fresh vegetables, your choice of meat or tofu, and some fragrant, freshly steamed jasmine rice is a meal fit for a king but priced for a pauper. Roll out a regal meal today, with Mae Ploy.

Add the potatoes and stir. Then, reduce to medium heat and cover the wok with a lid. Let simmer for 6-8 minutes. 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. They're also used in many dishes beyond Thai curries, such as this cauliflower stir fry and Thai fish cakes.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: I have made changes after I have cooked them but they remain basically the same. Mae Ploy Panang Curry Paste: 100g (4 people) It can be cooked by either using the canned green curry paste or using your own homemade paste. The main ingredients are Thai green curry paste, protein of your choice and some vegetables and herbs. Start with 1-2 TBLS of Green Curry Paste if using May Ploy’s since it’s one of the spicier green curry pastes available. Add more paste after a taste test if you feel the curry needs more flavor. If you prefer a milder green curry paste, I recommend Thai Kitchen’s or De Siam’s green curry paste. With the above guidelines, I arrived at these 5: Most common brands of Thai red curry paste on the market.