Mae Ploy Green Curry Paste - 1kg

Product Information

Then, the paste is used to make a coconut milk based curry with protein, veggies, herbs and Thai food essentials such as garlic, Thai sweet basil, kaffir lime leaves, coconut/palm sugar, and red bird’s eye chilies. While my go-to store-bought paste has been Mae Ploy for years, and I have used many other brands in the past, I've never really compared them side by side or paid close attention to the subtle differences. So, to really find out what is the best brand (at least according to me), a blind taste test is called for.

I then tasted the two curries with jasmine rice, because Thai curry is always served with rice. And here are the results: Heat olive oil and chili oil (if using) in a wok or pot over high heat. Add the curry paste and fry for a minute until fragrant. Green curry uses our basic curry making methods that you'll see in many different coconut-milk-based curry recipes. Once you know how to make a green curry, for example, you basically know how to make a red curry! Here's a bird's eye view of the process, but to ensure success, I highly recommend watching the video tutorial! True, paste made from scratch might taste fresher and be more flavorful. But let’s face it, not everyone has the time on busy weeknights to be banging away at a mortar and pestle to first make a paste, and then make a curry for dinner! So jarred curry paste is the route I go with when I want this delicious curry on the table and in my belly pronto. 😋 Eggplant: Thai eggplant or Japanese eggplant work nicely here- or sub regular globe eggplant in a pinch.

Vegetarian + vegan: make this recipe with all vegetables, or vegetables + tofu plus substitute soy sauce (or coconut liquid aminos) for the fish sauce and this recipe is vegetarian and vegan. Try adding a sliced green or red bell pepper, for both flavor and visual zing. A yellow bell pepper, sliced vertically on the up-down axis, also makes a tasty trip out. 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. Substitute with a 2-3 TSP of low sodium soy sauce. (I’m not veg, but this is my go-to method when I’ve run out of fish sauce! It works like a charm since soy sauce is salty and has an umami factor – two major taste elements of fish sauce.) Our first test involves making a basic Thai curry sauce following the exact same recipe. The process is shown in the video above, but ingredients added include coconut milk, water, and just a little sugar. 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. 5 curry sauces to be blind tasted and ranked. The Ranking Veggies - any combination of Japanese eggplant, mushrooms, snow peas, zucchini, green peas, and onions can easily work in place of the broccoli, peppers, and carrots

Remove the lid and give the curry a stir to make sure the coconut sugar has dissolved and blended into the curry. T his makes 4-5 Tbsp, probably more than you need for this amount of curry, but you can add more for extra spiciness is desired. The paste can also be frozen.)

Easy Dinners

If you have a go-to green curry paste already that you like, feel free to use that instead and let us know in the comments below if you recommend it! VARIATIONS – PROTEIN & VEGGIES: I have to say that my favorite brand of curry paste is still Mae Anong, even though it doesn't make for as pretty pictures given its grayish hue. But, I'll definitely be more willing to substitute Mae Ploy or Maesri in the future should the need arise. Though we did not test other kinds of curry pastes (yellow, green, etc.), I have used them in the past and I am quite certain that the results would not be all that different. The top 3 might switch positions a bit (and it's worth noting that Mae Ploy yellow curry paste doesn't contain shrimp paste), but I highly doubt that the bottom 2 would be different. The curry is now best left to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it's slightly cooler. More of a video person? Watch the Curry Paste Tasting Video here, complete with my live reaction! How I Chose the Brands for Review