Mae Ploy Thai Yellow Curry Paste 400 g

Product Information

For best results, store yellow curry separately from the rice. Store both in air-tight containers in the refrigerator for 3-4 days. Reheat in the microwave. This is a 'gourmet' yellow curry well-nown Aroy-D. It's likely better than anything you can make at home using a mortar and pestle (see video below on how it's made).

Easy Thai Yellow Curry Chicken | Good in the Simple Easy Thai Yellow Curry Chicken | Good in the Simple

We only used to eat Thai curries when eating out, until we travelled around Asia for a good few months and realized how easy it was to cook Asian food at home when you have the right ingredients available. Coconut milk–or even coconut cream works here for a tasty curry. I don’t recommend using anything low-fat in this recipe, and be sure the coconut milk or cream you buy is unsweetened. Sea salt. If you want to keep your paste for a few days or a week in the fridge, it will stay good for longer if you add salt or sea salt. Step-by-Step Method

Steps: Cut dried chiles into 1/4-inch pieces with kitchen shears and soak in warm water until softened, about 20 minutes. Drain well in a sieve. While chiles soak, toast coriander in a dry small heavy skillet over moderate heat, shaking skillet, until fragrant, 3 to 4 minutes, then cool.

Mae Ploy Thai Yellow Curry Paste: Perfect for Mild Thai

Directions: Stir-fry 50 g of Yellow Curry Paste with 1tbsp soybean oil, then add 1 cup (240ml) of coconut milk. Add 200 g of meat. Add another 1/2 cup (120ml) of coconut milk and heat till boiling. Add 100g cubed potatoes, 50g onion, 1/2 cup (120ml) of water and cook until the vegetables soften. Add 2tsp of sugar. I used simply organic turmeric which is bright yellow, hopefully that will make the difference for you. Also a curry sauce can be much darker if it’s simmered down and the amount of sauce is reduced. Let me know if you have any more questions, and I sure hope you enjoyed it! ReplyYellow Curry Paste brings the heat and is the perfect fail proof way to make curry right at home! Ingredients: Garlic, lemongrass, salt, shallot, galangal, dried red chilli, coriander seed, kaffir lime peel, curry powder, cumin, cinnamon, turmeric, cardamom, nutmeg. WARNING: Consuming this product can expose you to chemicals including ... Nut butter– is an unusual touch, but our local restaurant uses ground peanuts in their curry. A touch of peanut butter or cashew butter if you can’t have peanuts really adds a special touch. It can also easily be left out to your taste, or to keep this nut free.