MaeSri Green Curry Paste - 100g

Product Information

There are a large variety of brands out there, and it’s impossible for me to taste test them all, so I had to narrow it down to a manageable number and here’s how I made the choice. Thai curry is best enjoyed fresh but can be easily made ahead and refrigerated. Simply heat it well before eating and it tastes just as good. The curry can stay good in the fridge for up to 5 days. Variations Cut at least 8 green Thai chilies in half horizontally and, with a paring knife, scrape off and discard the seeds and pith, then finely chop along with the remaining chilies. Note: The seeds and pith are removed from some of the chilies to tone down the heat, you can remove seeds from all of the green chilies if you wish to tone it down even more 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.

Taste-Off: Which Thai curry paste is best? - The Mercury News Taste-Off: Which Thai curry paste is best? - The Mercury News

If you want to learn more about curry pastes, I highly suggest watching my curry paste 101 video where I go more in depth into what it is, and how to use, store, etc. Also, to explore other ways to use curry paste, here are 5 ways to use curry paste beside making a curry. But what is a Thai curry paste anyway? Does Thai Kitchen make a curry I would enjoy? As a Thai person, I find it a little unsatisfying, but I wouldn't call it a bad meal. For kids, people sensitive to spice, or someone completely uninitiated to spicy cuisines, this might be a great first step. And you know what, that's probably the audience they're making this paste for. The Takeaways Our first test involves making a basic Thai curry sauce following the exact same recipe. The process is shown in the video above, but ingredients added include coconut milk, water, and just a little sugar. I’m not seasoning them with fish sauce for this because most curry pastes already come with quite a bit of salt, and without any meat or veggies any fish sauce added would make at least some of these unpalatably salty. 5 curry sauces to be blind tasted and ranked. The Ranking Adding some of the veggies after pressure cooking retains the crunch in those vegetables for a more satisfying biteUsing a mortar and pestle, grind toasted coriander seeds, toasted cumin seeds, and white peppercorns into a fine powder. Remove from mortar and set aside.

Curry Vegetables Recipe - NYT Cooking Vegan Thai Curry Vegetables Recipe - NYT Cooking

Make sure to sauté the curry paste in hot oil, as it really helps to enhance the flavors of the final dish I chose only brands that are commonly available outside of Thailand; so nothing obscure, local, or specific to Thailand, the US or Canada. We absolutely love two things - food and travel! My family enjoys Thai food as it is so similar to warm and comforting Indian food. Especially when we travel within the US, we lookout for local family-run Thai restaurants. On most occasions, we chance upon a quaint little Thai restaurant, where the owners pour their love along with their family secret spices into wondrous food that they bring to the table, piping hot! Aroy-D - another brand that I use quite often cuz it’s widely available; and if Mae Ploy isn't available this is the one I get. They also make my go-to coconut milk. Though we did not test other kinds of curry pastes (yellow, green, etc.), I have used them in the past and I am quite certain that the results would not be all that different. The top 3 might switch positions a bit (and it's worth noting that Mae Ploy yellow curry paste doesn't contain shrimp paste), but I highly doubt that the bottom 2 would be different.with crispy tofu - for this dish, since the coconut green curry sauce is the star of the show, we really don't mind the tofu being "plain" and basic. And it's nice not having the extra steps of pre-cooking the tofu.

Green Curry With Vegetables - Ministry of Curry Thai Green Curry With Vegetables - Ministry of Curry

For each type of paste, there’s a basic expectation of what it should taste like; but like any recipe, everyone has their own specific formula, hence all these brands.

The main takeaway is that there is a huge range between brands of store-bought curry paste. When following recipes, unless you copy the brand that was used by the recipe writer, you cannot assume that you will get a result that is even close to what they got. So you have to use your judgment and be prepared to adjust as needed, (which is something you should do whenever you cook anything anyway.)

Thai Test Kitchen: Which brand of curry paste is best? Thai Test Kitchen: Which brand of curry paste is best?

As much as we love eating at Thai restaurants, I often make Thai curries at home. From the Thai red curry, Instant Pot Thai Massaman curry to the Instant Pot coconut curry noodle soup, we love the delicious Thai flavors. Thai Basil– essential for a true green curry experience! Tastes like Italian basil with a slightly more aniseedy flavour Maesri Brand is recognized in Thailand as a high quality export product with rich taste and authentic flavor. The convenient and inexpensive 4 oz can is enough for 6 large servings, and we ship this in case quantity to many restaurants who depend on Maesri to make their restaurant Thai meals. Chances are good that your local Thai restaurant uses Maesri as the base for their green curry. Once you've made green curry, other Thai curries will be easy because the basic steps are the same. You're just changing up the curry paste, the meat and veggies, and modifying the process slightly to match the different ingredients used. 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?For 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