Posted 20 hours ago

Mae Ploy Red Curry Paste, 400g

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I chose red curry paste for our test because it's the most basic, it's the most commonly available, and it's used in the majority of Thai dishes that use curry paste on my site. If you are making it yourself, you can have it however you want and never mind how much a Thai chef would laugh at you for doing it wrong - just do it!

uk accepts no liability for inaccuracies or misstatements about products by manufacturers or other third parties. 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.

I have used Mae Ploy Red Curry Paste for a long time, I use the 50 g small packet and keep it in the Freezer. Add another 1/2 cup (120 ml) of coconut milk continue and 1/2 cup (120 ml) of water, heat until boiling. A delicious blend of lemon grass, shallots, galangal and shrimp paste makes Mae Ploy Panang paste the perfect base for your curry. Thai Kitchen, with double the amount of paste, has a thicker curry sauce, but still delivers weaker flavours.

As the author says above, "If I'm cooking for kids or people who cannot handle any spiciness at all, then Thai Kitchen would be a safe choice. 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. I chose only brands that are commonly available outside of Thailand; so nothing obscure, local, or specific to Thailand, the US or Canada. Commonly found throughout Southeast Asia, galangal is used in several other Thai dishes such as tom kha kai and tom yum kung.That way, all you are doing is heating them up and the times I've given above are for using with cooked prawns - I don't know how long you should cook fresh ones because I've never used them. Please correct the article stating it is not a vegan version so that no one accidentally dies from a shrimp allergy. Use this fragrant, spicy paste to make a classic Thai massaman curry, with its fragrant spiced sauce of lemongrass and galangal.

That is the only curry paste I've ever used since a Thai friend introduced me to Thai curry many years ago. Consenting to these technologies will allow us to process data such as browsing behaviour or unique IDs on this site.

If there is any doubt in your mind about the accuracy of the data contained on this page, please ensure you check the product packaging before serving and contact us immediately. 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. The Aroy-D curry paste I get contains no shrimp paste, however, a viewer has commented that he has seen a version that lists "shrimp powder" on the ingredient list. Start by frying 50g of the paste with oil, then pour in a cup of coconut milk to form the base of your sauce. With the above guidelines, I arrived at these 5: Most common brands of Thai red curry paste on the market.

The name “Mae Ploy” is derived from the main character from a series of stories written by Kukrit Pramoj. Ingredients: Lemongrass, garlic, dried red chilli, shallot, salt, galangal, shrimp paste (shrimp ( crustaceans ), salt), coriander seed, cumin, kaffir lime peel, cardamom, cinnamon, nutmeg.This Mae Ploy Thai Curry Paste has a moderate level of heat and a complex blend of popular Thai flavors. Whilst we endeavour the ensure the continued accuracy of all product, pricing and nutritional data at all times, we do not accept liability for any inaccuracies or incorrect information contained on this site. I've had green curry paste pots for well over a year and apart from the lemongrass flavour dying a little, it has still been hot and tasty. So you have to use your judgment and be prepared to adjust as needed, (which is something you should do whenever you cook anything anyway.

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