Mae Ploy Green Curry Paste 400 g - Pack of 4

Product Information

disc Coconut Sugar (you can use 1 TBLS crystalized Coconut or Brown Sugar if you have that on hand instead) – chopped into quarters You can substitute with granulated coconut/palm or brown sugar if that’s easier to find or you happen to have it on hand already. 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. When frying your paste make sure it smokes, a LIGHTLY burnt paste will have positive effect on your dish. May I also recommend finishing it up salt bae style with a hit of 1) fish sauce, which will make you question everything you ever knew, and 2) brown sugar? Tell me about it, girl. Let’s Make Green Curry

Add the liquid part of the coconut milk, a tablespoon of (palm if you have it) sugar and a cup (250ml) of water, a tablespoon of fish sauce and bring to the boil for a minute. Tofu: Press all of the water out of those lil’ soy cubes really well and crisp it up in a large skillet over medium heat. 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.For this recipe, we want curry paste, as it gives us the flexibility to enhance the flavors of this recipe to our liking. Recipe alterations: bunch (a little over 1 cup) Thai Sweet Basil Leaves (reserve a few leaves from the bunch for garnish) Mae Ploy: Mae Ploy was the second most suggested brand in my poll. Be gentle on the fish sauce when using this, because it tends to be on the saltier side. 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. New brands are popping up all the time, but I wanted ones that have at least passed the test of time.

Not kidding in the slightest here, and 👆 is probably an understatement. Especially since not a single week goes by without some sort Thai food in my life – be it takeaway on my day off, or a home-cooked concoction! This green curry is delicious served with any of your favorite toppings (Thai basil, extra lime slices, cilantro, sliced chiles, etc.) over steamed jasmine rice or cauliflower rice. Agave syrup: palm sugar or coconut sugar can both substitute for the agave syrup. In fact, palm sugar is the most authentic way to make this recipe, just wrote it with agave syrup as it is easier to find here in the States. 🙂 A grating of fresh lemongrass, a squeeze of lemongrass paste, or a bit of ginger for a bit of brightness would be amazingFor 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 It’s a tough choice: red, yellow or green? When it comes to Thai curry, all of them promise a deliciously aromatic dish and a flavorful sauce redolent with the perfume of herbs and spices. Add in the garlic, red and green chilies, baby corn, chopped coriander stem, and sliced strips of the large red chilies. Sauté for 30-40 seconds.

Many other veggies go well in this curry, too. Japanese eggplant, mushrooms, snow peas, zucchini, onions, green peas, and green beans would all be perfect. Dietary adaptations: I chose only brands that are commonly available outside of Thailand; so nothing obscure, local, or specific to Thailand, the US or Canada. Green curry paste options are vast, and they vary wildly in flavor and heat levels. Most green curry pastes include the same basic ingredients, including green chiles, lemongrass, garlic, galangal, shallots and makrut (or kaffir) lime, but the similarities stop there. Some pastes are searing hot, others nearly sweet. Some include shrimp, some don’t. And while some are chunky, others are velvety smooth.Heat the fat until melted and then add 100g of Panang paste, cook for a few minutes on medium to mellow the flavors. Add the potatoes and stir. Then, reduce to medium heat and cover the wok with a lid. Let simmer for 6-8 minutes. Chef’s Choice: Chef’s Choice is a personal recommendation by Hong Thaimee, and mostly found in Europe and Asia and available online. She likes how vibrant the color of the paste is, which she says is another indicator of freshness.