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Mae Ploy and fresh vegetables, your choice of meat or tofu, and some fragrant, freshly steamed jasmine rice is a meal fit for a king but priced for a pauper. Roll out a regal meal today, with Mae Ploy. 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 the tofu ( or shrimp) and bring to a gentle simmer, simmering uncovered until tofu is warmed through (and shrimp is cooked- pink and curled) Try to prevent this from coming to a hard boil– a gentle simmer will help preserve the coconut’s sweetness.
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?
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Heat the fat until melted and then add 100g of Panang paste, cook for a few minutes on medium to mellow the flavors.
Thai Kitchen I would use only if this were my only choice. I would also add more chilies, more shrimp paste, and would use a LOT of it, like...the whole jar for a 4-serving curry (which makes it also the most expensive one in this lineup). If I'm cooking for kids or people who cannot handle any spiciness at all, then Thai Kitchen would be a safe choice. What About Other Kinds of Curry Paste? It’s easy to see why non-Thai aficionados think Mae Ploy is some kind of major magic, fixing fine foods in a way that is both easy and economical, but the truth is Mae Ploy is just another humble, creative Thai food in a long line of Thai and Siamese cuisine. There’s nothing quite like it. 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. Use a vegetarian fish sauce such as Fortuna’s Vegetarian Fish Sauce (Nuoc Mam Chay)– which is made out of seaweed.At the basic level, Thai curry paste is simply a mixture of ground herbs and spices - and there are tons of varieties: red, green, yellow, massaman, panang, etc. They're also used in many dishes beyond Thai curries, such as this cauliflower stir fry and Thai fish cakes. 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. One thing we can’t forget is the readymade pastes are time saving and some of them taste really great! If you don’t want to spend time finding the ingredients, you should definitely use the readymade jarred paste. I sometimes use them too when I don’t have some ingredients at home and I am really impressed by how some of those readymade pastes tasted.
Garlic & ginger: fresh offers the best flavor, but garlic and ginger powder can also substitute. See the recipe card notes for the exact amount!
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TIP: Remember you will be serving this over rice, which will mellow out the intensity of flavor- so I like to keep this on the slightly salty/flavorful side.
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