Mae Ploy Red Curry Paste 1 Kg

Product Information

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. If you don’t want to make the paste yourself (let’s be honest, if you’re pressed for time – who does?), then the paste you use will make or break your curry. I chose only brands that are commonly available outside of Thailand; so nothing obscure, local, or specific to Thailand, the US or Canada. Pound and pound and pound until you’ve got a buttery, oily, and extremely fragrant Thai red curry paste. This should take anywhere from 15 - 30 minutes, and yes it’s tough work, but it’s so worth it (again, you can alternatively use a blender or food processor).

Pailin Chongchitnant advocates buying Thai brands. Many of them have distribution facilities in the U.S. and work with ingredients sourced directly from Thailand. Pay close attention to what’s on the ingredients list. “There should be nothing apart from herbs, spices, salt, and shrimp paste. No oils, no additives, no water” advises Pailin. In some cases, you should also be avoiding heat, especially with curries like Massaman and yellow. “Stop thinking Thai food or curry has to be spicy,” says Hong Thaimee. “Thai food is a symphony of flavors and especially green curry, which is a curry that’s sweet and green and coconut milky.” While it can be incredibly spicy, red curry doesn’t have to be. It all depends on the curry paste. But it is always exotic tasting, at least to most American palates. Slowly fried onions and garlic, red chiles (hot or mild), lemongrass, citrus leaves, ginger and/or its cousin galangal, all mashed into a paste that is the soul of a good red curry. Photo by Holly A. Heyser Add the liquid part of the coconut milk, a tablespoon of (palm if you have it) sugar and a cup (250ml) of water, a tablespoon of fish sauce and bring to the boil for a minute. You can also make your own fresh coconut milk, which is pretty cool, but I honestly don’t find it to be so revelatory that it is worth the extra work. Making your own red curry paste, however, is worth it.

Red curry paste (1 kg) by Mae Ploy

Red curry paste can be very strong in flavour and heat level depending on the variety you buy. Here are the 2 that i use most often: Squash– The naturally sweet flavor of squash is a great fit for Thai Red Curry. You can use any type of squash here – kabocha, acorn, or butternut. Look for fresh, pre-cubed butternut squash to save time. Mae Ploy Red Curry Paste contains no added MSGs, preservatives, or artificial colors. It is made with dried red chilis (for flavor and color) and a special blend of thai spices.

While it can be rewarding and delicious to make your own red curry paste, if you’re just starting to explore Thai red curry, store-bought curry paste makes the process a breeze. Many commercial versions of Thai curry paste are very good and will give you an excellent curry. Here are the two types of store-bought curry paste I use most often. In fact, curry pastes are available in three different colors, red, green, and yellow. Each of them has a distinct characteristic. Which curry paste works best for you? Yellow Curry Pastes Maeploy - my current go-to brand. It does contain shrimp paste, which is traditional, but if you’re vegan this one is out by default. In Thai cuisine, the green one is the most used curry paste. In fact, this curry paste will offer your recipe a very bright color. So, to help you, we will introduce you to some of the best curry paste that you can easily avail on the market. Though there are myriads of curry pastes out there, allow us to offer you some details so that you will end with the best one and don’t make mistakes.

Can I freeze leftovers?

Imports of kaffir lime plants have been restricted as the plant is known to carry disease. But as producers are seemingly allowed to grow plants domestically, the market has been growing in recent years. As such, where 10 years ago you may have been hard-pressed to find these leaves in the freezer section of Asian grocery stores, they are becoming more and more common as time goes by.