Mae Ploy Green Curry Paste 400 g - Pack of 4

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Ingredients: Green Chilli 31.0%, Lemongrass 21.0%, Garlic 18.5%, Salt 12.5%, Galangal 8.5%, Shrimp paste ( Shrimp (Crusteacean) 80%, Salt 4.0%), Kaffir lime peel 2.0%, Coriander seed 1.0%, Pepper 0.5%, Cumin 0.5%, Turmeric 0.5%. 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 Thai Kitchen: The weakest flavour in the group by a long shot. It is not spicy at all (so kid friendly). In this standardized test the curry sauce was too diluted to even determine how good the flavour was. 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.

Be creative with a small amount of garnish to make your dish look pretty on the table, grated carrot for colour, thinly sliced chilli, sesame seed, thinly sliced red cabbage, your call but make it look nice because you will enjoy the dish more.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. You can find most of the ingredients in this recipe in the Asian aisle of your regular big supermarket. If not, the rest should be available in your local Asian or Thai grocery store. HOW TO MAKE A COMPLETELY VEGETARIAN THAI GREEN CURRY: I added a handful of golden raisins (go on and get wild) and cilantro (WHEN IN DOUBT OBVI) and did not regret either of those very out-of-the-box decisions. You can also do an all-veggie green curry without any protein. I recommend hearty vegetables such as Asian mushrooms and Japanese eggplant. Sauteing or roasting the vegetables first so that they are browne will make it more robust-tasting.

Maesri - the only brand that comes in a can, and also the only one with sugar in the ingredient list. Heat the fat until melted and then add 100g of Panang paste, cook for a few minutes on medium to mellow the flavors. Toast coriander seeds by adding them to a dry sauté pan and stir constantly over medium-high heat until the seeds are aromatic and slightly darkened, about 4 minutes. Cool on a plate. Repeat with the cumin seeds.

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Heat a wok or frying pan and add almost all of the solid part from a tin of coconut milk – reserve a couple of tablespoons. I then tasted the two curries with jasmine rice, because Thai curry is always served with rice. And here are the results: My favorite store-bought brands are Maesri Green Curry Paste (in a can) and Mae Ploy Green Curry Paste– available at most Asian Markets. Maesri and Mae Ploy can be quite spicy so start off with 3-4 tablespoons, until you are familiar with their spice level. You can always add a little more in the end. These both contain shrimp paste so not vegan. 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. 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.

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. Eggplant: Thai eggplant or Japanese eggplant work nicely here- or sub regular globe eggplant in a pinch. 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.Yes, there is a difference between green curry sauce and green curry paste. Green curry sauce often has additional additives to it like coconut milk, oil, and more that make it ready to use without needing to add coconut milk or any other seasonings. 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. Stir Fry the curry paste: Whether you are using homemade curry paste or store-bought green curry paste, one way to bring out the flavor is to stirfry the green curry paste in a little oil first, before adding any liquid or coconut milk. This will intensify the flavor and add a delicious depth. Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass. Veggies: Add your sweet potatoes, coconut milk, and curry paste to a large pot. Give it a stir, then let your sweet potatoes simmer and swim around in the coconutty broth for a bit. Toss your broccoli and tofu into the pot and simmer for a bit more until the broccoli turns bright green.