Mae Ploy Red Curry Paste, 400g

Product Information

With the above guidelines, I arrived at these 5: Most common brands of Thai red curry paste on the market. I doubled up the paste for Thai Kitchen, and had to add significantly more fish sauce than Mae Ploy to bring it up to the optimal seasoning level. Although chillies are not originally from Asia, they have nonetheless become a staple in Thai cuisine. 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 chose only brands that are commonly available outside of Thailand; so nothing obscure, local, or specific to Thailand, the US or Canada.

Made up of a wide variety of spicy, sweet, sour, and salty ingredients, this red curry paste is an essential aspect of everyone’s kitchen. Please always read the labels, warnings, and directions provided with the product before using or consuming a product. I chose only brands that have been around for a long time and have a good reputation; so they’re all coming in with a certain amount of cred. Distinctive Flavours: This Thai red curry paste features several ingredients unique to the Asian region of the world. Information and statements about products are not intended to be used to diagnose, treat, cure, or prevent any disease or health condition.Ingredients: Lemongrass, garlic, dried red chilli, shallot, salt, galangal, shrimp paste (shrimp ( crustaceans ), salt), coriander seed, cumin, kaffir lime peel, cardamom, cinnamon, nutmeg. This particular formulation is made up of red chilli, garlic, lemongrass, salt, shallot, kaffir lime peel, galangal, and shrimp paste.

Faites rissoler de 1 cuillère à café (doux) à 2 cuillère à soupe (super hot) de cette pate dans un peu d'huile (le tournesol fait très bien l'affaire), ajoutez la moitié d'une briquette de lait de coco (10cl) pour bien diluer le tout, ajoutez votre poulet coupé en dés, faite les bien blanchir sur toutes ses faces (environ 4-5min), ajoutez le restant du lait de coco (10cl), [éventuellement 10cl d'eau si vous aimez le curry bien liquide (je m'en passe)], 3 à 4 cuillère à soupe de sucre, 2 cuillère à soupe de sauce poisson, et enfin ajoutez un trio de poivrons en lamelles surgelés (plus rapide). 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.Don’t worry - The leaves are much more delicious than the bugs which share the environment with them. Dried red chilli, garlic, lemongrass, salt, shallot, galangal, shrimp paste (shrimp, salt), kaffir lime peel, pepper. Used in traditional Thai dishes such as red curry stir-fry over rice, Thai sausage, and fish cakes, this product is important for several recipes.

All of these unique flavours come together nicely in this product, proudly produced by the notable Mae Ploy brand, known throughout Thailand and many countries of the world.Content on this site is not intended to substitute for advice given by medical practitioner, pharmacist, or other licensed health-care professional. Thai Kitchen, with double the amount of paste, has a thicker curry sauce, but still delivers weaker flavours. No added MSGNo preservativesNo artificial coloursDirections:Stir fry 50g of red curry paste in 1 tbsp oil, then add 240ml coconut milkAdd 200g of fresh meat and continue cookingAdd another 120ml of coconut milk and 120ml water and heat until boilingAdd 100g of vegetable and cook until the vegetables softenAdd 1 1/2 tsp sugar.