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. This Mae Ploy Thai Curry Paste has a moderate level of heat and a complex blend of popular Thai flavors. 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). Actual product packaging and materials may contain more and/or different information than that shown our web site. While we work to ensure that product information is correct, on occasion manufactures may alter their ingredient lists.

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. Another fairly standard curry Mae Ploy can enhance is a green curry thickened with coconut cream and fit out with sweet basil (holy basil) then poured over thick wheat noodles, Chinese style, in a patt-Thai type of meal. Ingredients: Green chilli, lemongrass, garlic, salt, galangal, shrimp paste (shrimp ( crustaceans ), salt), kaffir lime peel, coriander seed, pepper, cumin, turmeric. 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.

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. 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. Green Chilli, Lemongrass, Garlic, Salt, Galangal, Shrimp Paste (Shrimp ( Crustaceans), Salt), Kaffir Lime Peel, Coriander Seed, Pepper, Cumin, Turmeric. Speaking of rice, don’t forget to use Mae Ploy when cooking up a green curry with vegetables and tofu or gluten-duck, thinly sliced and fried with a few drops of sesame oil, then poured over a bowl of five-grain brown rice, cooked to tenderness and with a sliced, hard-boiled egg added for variety. 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.

This curry paste is made in Thailand and packaged in a resealable tub for convenient use and storage. 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.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. It’s easy to see why non-Thai aficionados think Mae Ploy is some kind of major magic, fixing fine foods in a way that is both easy and economical, but the truth is Mae Ploy is just another humble, creative Thai food in a long line of Thai and Siamese cuisine. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use.