Mae Ploy Red Curry Paste 1 Kg

Product Information

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. Palm Sugar– This is a lightly sweet, subtly citrus sugar that comes from coconut palm or sugar palm trees. It is sold in small dried cakes. It is easiest to measure if it is grated or soaked in a small amount of warm water for about 10 minutes until soft. Light brown sugar will work as a substitute in this curry. 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? Generally speaking, the smaller the dried chili peppers, the more spicy they are. To make your own red curry paste, use dried chili peppers that are about 6 to 8 inches in length. These are easy to work with and are more mild than the very small Thai Bird’s Eye Chilis. The nice thing about starting with more mild chili peppers is that you can always use red pepper flakes to add more spice to the curry paste. Outside of Thailand, the larger chilis that you want to use are typically from North America and are labeled “California Chilis”, “Southwestern Chilis”, or “New Mexico Chilis”. I actually get them from a Mexican grocery store.

With the above guidelines, I arrived at these 5: Most common brands of Thai red curry paste on the market. Note: If you only have pre-ground white pepper, you can eliminate the first step and just mix these 3 spices together in a small bowl. Take your galangal, and if you can find baby galangal that's not too old, it will be softer, but whatever you have is alright. Again, slice it into pieces and you want enough for 1 tablespoon worth.

What’s the difference between Thai Red and Green Curry?

Maeploy - my current go-to brand. It does contain shrimp paste, which is traditional, but if you’re vegan this one is out by default.

Keep the mixture at a light simmer and cook for 15 minutes or until all vegetables are done and the palm sugar is dissolved. Fish Sauce– Fish sauce provides the authentic flavor of a true Thai Red Curry recipe. It adds a savory umami richness that rounds out the dish. If making a vegetarian version, soy sauce can be used as a substitute.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.) Heat the fat until melted and then add 100g of Panang paste, cook for a few minutes on medium to mellow the flavors.

Imports of kaffir lime plants have been restricted as the plant is known to carry disease. But as producers are seemingly allowed to grow plants domestically, the market has been growing in recent years. As such, where 10 years ago you may have been hard-pressed to find these leaves in the freezer section of Asian grocery stores, they are becoming more and more common as time goes by. Mortar and Pestle or Spice Grinder – You’ll need one of these tools if you will be grinding up whole white peppercorns. The whole peppercorns have the most flavor, but you can use pre-ground white pepper as a substitute. It is recommended to have one (1) extra can of coconut milk and additional palm sugar to adjust spice levels and overall flavor to taste (respectively). If you find the curry too spicy, add more coconut milk in 1/4 cup increments to taste. If you want the dish sweeter, add 1 tablespoon or 25 grams of palm sugar. Ensure the first palm sugar is fully dissolved and mixed well before adding additional coconut milk or sugar. Turn off the heat, stir in the remaining 2 tablespoons of reserved coconut fat, cover with a lid and rest for a few minutes to help the meat relax.One thing we have to reiterate with this recipe is that we have developed it around the Mae Ploy brand of curry pastes. These appear to be the common brand sold in virtually every Asian grocery store we've been to, and you can get a huge tub for just a few dollars- you really won't go wanting for curry paste for a while with these. Maesri - the only brand that comes in a can, and also the only one with sugar in the ingredient list. 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? The red curry paste comprises many ingredients including red chilies, shrimp paste, turmeric, lemongrass, and garlic. Green Curry Paste This curry paste possesses a sweet and mild taste that is spicy. Usually, it contains turmeric that offers usual golden-yellow color.

If you don’t want to make the paste yourself (let’s be honest, if you’re pressed for time – who does?), then the paste you use will make or break your curry. 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.The sky is the limit with vegetables that you can use in Thai curry. Our base recipes normally involve bell peppers, broccoli, and eggplant but you really can add just about any vegetable you like. Next take a fresh kaffir lime and slice off only the green skin. You want to slice off the skin very delicately, making sure you get mostly green, not cutting off any of the white pith. I used the skin from about ½ of the kaffir lime. You can also make your own fresh coconut milk, which is pretty cool, but I honestly don’t find it to be so revelatory that it is worth the extra work. Making your own red curry paste, however, is worth it.