Mae Ploy Green Curry Paste 400 g - Pack of 4

Product Information

The main ingredient in this Mae Ploy Thai green curry paste is green chillies, distinguishing it from red curry paste (made from red chillies). The lemongrass, galangal, kaffir lime and garlic in the paste create a hot, fragrant and tangy base – which is then cooked with coconut milk to create the signature Thai green curry.

When your curry is finished have a taste, you will usually find a touch of sugar 1/2 tsp will improve flavour, as will a touch of fish sauce for saltiness 1/2 tsp, this is all your preference so add small amounts at a time. This Thai Green Curry Paste from Mae Ploy is one of the most popular pre-made curry pastes on the market. Although chicken and pork are two of the most popular and common ways that Mae Ploy Green Curry is melded into curry dishes, there are some other less popular variations that bear close examination by anyone with a hankering for authentic Thai green curry (geng kiew-wan). This curry paste is made in Thailand and packaged in a resealable tub for convenient use and storage. Add 100 g of eggplant, sweet basil leaves, kaffir lime leaves and chilli and cook till the vegetables soften.ooh Chao Koh Coconut milk is the professionals choice, it is thicker, if you can't get this brand use a different one but add vegetables later in the boil because you will be boiling to produce the thickness in the sauce much longer, the chicken breast won't be so sensitive to a longer boil.

Ingredients: Green chilli, lemongrass, garlic, salt, galangal, shrimp paste (shrimp ( crustaceans ), salt), kaffir lime peel, coriander seed, pepper, cumin, turmeric. Known also as “Nam Prik Gaeng Khiaw Waan” or “Kaeng Khiao Wan,” Green Curry Paste is made from a special blend of fresh green chilis, lemongrass, garlic, salt, shrimp paste, kaffir lime peel, and spices.

Actual product packaging and materials may contain more and/or different information than that shown our web site. I love Thai food and because of COVID I am missing eating out so thought I’d give a go (supermarkets jars don’t do it for me) this is undoubtedly the best I’ve cooked at home 5 stars try it and you’ll see.

My Wife is Chef Nartnapa who is a Thai professional, her pro tips are at the end of the blog, Nartnapa has a great reputation for tasty Thai meals and there are a few little tricks that defiantly make your dish taste restaurant standard. We recommend that you do not solely rely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Many cooks choose to make their very own Green Thai Curry Paste from scratch, its a really nice thing to do if you have free time but today I want to focus on the fast cook, just got home from work type dish. Tuk Tuk Method: Simply fry 50g of the paste with oil, then pour in a cup of coconut milk to form the base of your curry.While we work to ensure that product information is correct, on occasion manufactures may alter their ingredient lists.

Another fairly standard curry Mae Ploy can enhance is a green curry thickened with coconut cream and fit out with sweet basil (holy basil) then poured over thick wheat noodles, Chinese style, in a patt-Thai type of meal.Mae Ploy Thai Green Curry Paste is ideal for using as a starting point for Green Curry Chicken (Geng Kiao-Wan, Gai) a favourite across all regions of Thailand. Disclaimer: Although we make every effort to ensure product information is correct and up-to-date, we are not responsible for typos, inaccuracies or mis-information on this site.