Mae Ploy Green Curry Paste 400 g - Pack of 4

Product Information

This Thai Green Curry Paste from Mae Ploy is one of the most popular pre-made curry pastes on the market.

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. Please always read the ingredients, labels, warnings, and directions provided with the product before using or consuming a product. 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.

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. 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. 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. Actual product packaging and materials may contain more and/or different information than that shown on our web site. Green Chilli, Lemongrass, Garlic, Salt, Galangal, Shrimp Paste (Shrimp ( Crustaceans), Salt), Kaffir Lime Peel, Coriander Seed, Pepper, Cumin, Turmeric.

Ingredients: Green chilli, lemongrass, garlic, salt, galangal, shrimp paste (shrimp ( crustaceans ), salt), kaffir lime peel, coriander seed, pepper, cumin, turmeric. 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. 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). 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.

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. 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. 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. 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.

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. 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.

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.