Mae Ploy Red Curry Paste, 400g

Product Information

uk accepts no liability for inaccuracies or misstatements about products by manufacturers or other third parties. 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. In this standardized test the curry sauce was too diluted to even determine how good the flavour was. There is essentially NO spiciness to speak of, and indeed this would be great for kids or your meat-and-potatoes-only friends. 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.

Same recipe as above but fry the chopped chicken/Quorn along with the veg, then add the paste, fry for a further minute and add the coconut milk, simmering until you get the desired consistency. Although chillies are not originally from Asia, they have nonetheless become a staple in Thai cuisine.

The above are included in most curry pastes, and then other ingredients are added depending on the type of curry. 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.

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. Mae Ploy has also made this product easy to use multiple times the tub can be resealed after each use.The name “Mae Ploy” is derived from the main character from a series of stories written by Kukrit Pramoj. Start by frying 50g of the paste with oil, then pour in a cup of coconut milk to form the base of your sauce. 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. This is because the main difference is not in the subtle flavours, but rather the potency of the paste, which I'm assuming should be consistent within each brand. If I'm cooking for kids or people who cannot handle any spiciness at all, then Thai Kitchen would be a safe choice.