Mae Ploy Green Curry Paste 400 g - Pack of 4

Product Information

Thai curry pastes are basically a mix of ground fresh herbs and spices. The most common curry paste ingredients are: chiles, garlic, shallots, lemongrass, galangal, cilantro root (coriander root), kaffir lime zest, white peppercorns. Shrimp paste is always added to curry paste in Thailand, though many exported brands omit this to make it vegan and allergy friendly. So the bad news is that the most widely available paste is also our worst performing one. But in real life, we don't use a standardized recipe and we can do more with our dishes. 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? Also, Thai Kitchen’s Green Curry Paste and De Siam’s Thai Green Curry Paste are milder than Mae Ploy’s Green Curry Paste– so you can opt to use either of the first two instead. 😊 In a world where authenticity in food is highly valued (and for good reason), many home cooks want to work with real flavors and real ingredients, avoiding shortcuts and workarounds. But sometimes that desire butts up against reality: We don’t always have access to grocery stores with wide selections, time to simmer and braise for hours, or money to buy another round of spices.

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. If you have a go-to green curry paste already that you like, feel free to use that instead and let us know in the comments below if you recommend it! VARIATIONS – PROTEIN & VEGGIES: Veggies - any combination of Japanese eggplant, mushrooms, snow peas, zucchini, green peas, and onions can easily work in place of the broccoli, peppers, and carrots 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: What I love about Thai food is that every single dish is always so aromatic and just bursting with beautiful spicy, sweet, and occasional sour notes! ❤️Not only is the lower fat coconut milk more watery, but it also is more expensive for what you get. Brands make coconut milk by mixing regular milk with water. So, you're paying the same price/can for half of it being water! If you prefer a reduced-fat curry, I recommend buying your own can of full-fat coconut milk and cutting it with water. You can freeze the leftover coconut milk for another use. My favorite fish sauce: Refrigeration: leftovers keep covered in the refrigerator for 4-5 days. Reheat over medium-high heat in the microwave or over medium-low heat on the stovetop until heated through.

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.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? 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. Try adding a sliced green or red bell pepper, for both flavor and visual zing. A yellow bell pepper, sliced vertically on the up-down axis, also makes a tasty trip out. In addition to bell peppers, you can consider adding a carrot, diced into tiny bits, and this will sweeten and round the lemongrass flavor in a way that defies description. 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.