Mae Ploy Green Curry Paste - 1kg

Product Information

It can be cooked by either using the canned green curry paste or using your own homemade paste. The main ingredients are Thai green curry paste, protein of your choice and some vegetables and herbs. The main takeaway is that there is a huge range between brands of store-bought curry paste. When following recipes, unless you copy the brand that was used by the recipe writer, you cannot assume that you will get a result that is even close to what they got. 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.) My favorite store-bought brands are Maesri Green Curry Paste (in a can) and Mae Ploy Green Curry Paste– available at most Asian Markets. Maesri and Mae Ploy can be quite spicy so start off with 3-4 tablespoons, until you are familiar with their spice level. You can always add a little more in the end. These both contain shrimp paste so not vegan. For my recipes, I'm either using Mae Ploy or Aroy-D in my tests, both of which are very similar. If you're using Namjai it will also be similar enough that no adjustments should be necessary. My Final Recommendations Though not traditional, I also like serving whole wheat naan or paratha bread alongside the curry when we're extra hungry! Is there a difference between green curry sauce and green curry paste?

Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass. But I have a super soft spot for Thai green curry because of its killer sweet fragrance and the fact that it’s spicier than most other Thai curries. 😍 WHAT IS THAI GREEN CURRY? Aroy-D - another brand that I use quite often cuz it’s widely available; and if Mae Ploy isn't available this is the one I get. They also make my go-to coconut milk. Maesri is a paste with a good flavour base, but it is significantly weaker than the top 3, and would require a larger amount of paste. If you're sensitive to salt and can handle just a little spice, this is what I would use so that you have room to add more paste without fearing that it would become too salty or spicy. Freezing: you can also freeze leftover curry in a freezer-safe container for up to 3 months. For best results, defrost the curry in the refrigerator for 24-36 hours or reheat in a microwave or on the stovetop over low heat.

Add the tofu or shrimp and just gently simmer until tofu is warmed through and or shrimp curl up a bit and turn pink. Add a squeeze of lime and taste, adding more lime if needed. If you need more sweetness, add more sugar. More depth, add salt or fish sauce. Find your balance. 😉

With the above guidelines, I arrived at these 5: Most common brands of Thai red curry paste on the market. 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! 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 You might think it would be hard to make the green curry at home but it is a very easy and straightforward process once you have gathered all the required ingredients.You can also do an all-veggie green curry without any protein. I recommend hearty vegetables such as Asian mushrooms and Japanese eggplant. Sauteing or roasting the vegetables first so that they are browne will make it more robust-tasting. 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. Taste and season the green curry sauce with fish sauce, salt and sugar (or honey) and a squeeze of lime. Find the balance. Remember you’ll be serving this over rice, so you’ll want this quite flavorful. Add 100 g of eggplant, sweet basil leaves, kaffir lime leaves and chilli and cook till the vegetables soften.

Serve the flavorful Thai Green Curry over rice, garnish with Thai Basil and a lime wedge. Leftovers will keep up to 4 days in the fridge. More Thai Recipes you may like Namjai: A near-tie to Mae Ploy. It has a redder colour (if that matters to you) and a slightly milder shrimp paste flavor. There are a large variety of brands out there, and it’s impossible for me to taste test them all, so I had to narrow it down to a manageable number and here’s how I made the choice. 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.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. Yes, there is a difference between green curry sauce and green curry paste. Green curry sauce often has additional additives to it like coconut milk, oil, and more that make it ready to use without needing to add coconut milk or any other seasonings.