Mae Ploy Red Curry Paste, 400g

Product Information

This Mae Ploy Thai Curry Paste has a moderate level of heat and a complex blend of popular Thai flavors.

So if I do everything I can to make it reach its full potential - use more paste, add more seasonings - can the worst come close to our best curry paste? That way, all you are doing is heating them up and the times I've given above are for using with cooked prawns - I don't know how long you should cook fresh ones because I've never used them. I'm by no means a Thai expert, but I really like the flavor, and I appreciate that it has a bit of a kick. A delicious mixture of red chili peppers, lemon grass, garlic, kaffir lime peel, coriander and pepper makes Mae Ploy curry paste the ideal base for your curry.

Dried red chilli, garlic, lemongrass, salt, shallot, galangal, shrimp paste (shrimp, salt), kaffir lime peel, pepper. However to my delight I just discovered my local produce market in Maple Ridge carries Mae Ploy curry paste in packets and tubs. That is the only curry paste I've ever used since a Thai friend introduced me to Thai curry many years ago. As the author says above, "If I'm cooking for kids or people who cannot handle any spiciness at all, then Thai Kitchen would be a safe choice.

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.You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice.

There is essentially NO spiciness to speak of, and indeed this would be great for kids or your meat-and-potatoes-only friends. Please always read the labels, warnings, and directions provided with the product before using or consuming a product. Don’t worry - The leaves are much more delicious than the bugs which share the environment with them. I mean, I don't like the extra plastic being used from an environmental standpoint, but from a freshness standpoint, I like that it's double protected and kept fresh. 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.Distinctive Flavours: This Thai red curry paste features several ingredients unique to the Asian region of the world. I've had green curry paste pots for well over a year and apart from the lemongrass flavour dying a little, it has still been hot and tasty. 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). Ingredients: Green chilli, lemongrass, garlic, salt, galangal, shrimp paste (shrimp ( crustaceans ), salt), kaffir lime peel, coriander seed, pepper, cumin, turmeric. Just chop some onions and red peppers, fry them for 5 minutes, add the paste and fry for a further minute then add coconut milk and simmer down until it's almost at the thickness you want then add some prawns and cook them through for another 5 minutes.