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Mae Ploy Thai Yellow Curry Paste 400 g

£9.9£99Clearance
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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 Over the years I’ve tried to come up with a yellow curry that is even close, but I’ve mostly been disappointed. It wasn’t until I started using a specific curry paste which we’ll talk about below that I finally started getting some good results. 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? Even if your coconut oil doesn’t split, this method will still work. Use the best-quality coconut milk you can find. If this method doesn’t appeal to you, just add 2 tablespoons of oil to the wok/pan and carry on with the recipe. Planning ahead… Adding some freshly chopped cilantro and some squeezed lime juice before serving, makes the dish absolutely perfect. As well, if you are a spicy food lover, add some sriracha or chilli flakes.

Yellow Curry - Vegan Cocotte Vegan Thai Yellow Curry - Vegan Cocotte

Sugar(optional). Adding a little bit of sweetener such as brown sugar or palm sugar, while cooking the yellow curry will bring out the best flavours.

Thai Yellow Curry Chicken, 'Gaeng Karee Gai'

All in all, if you’re looking for an authentic Thai yellow curry paste, I have to say you really can’t go wrong with the Mae Ploy brand. I love it. Where to eat Thai curries in Bangkok Thai Yellow Curry is normally served with jasmine rice or jasmine brown rice. If you add more coconut milk, water, or homemade broth, it can be served as a coconut soup as well as rice noodles. Coconut milk–or even coconut cream works here for a tasty curry. I don’t recommend using anything low-fat in this recipe, and be sure the coconut milk or cream you buy is unsweetened. We also offer yellow curry paste in the well-known Mae Ploy brand, recognized in Thailand as a high quality export product with rich taste and authentic flavor. I then tasted the two curries with jasmine rice, because Thai curry is always served with rice. And here are the results:

Mae Ploy Thai Yellow Curry Paste for Restaurant-Quality Mae Ploy Thai Yellow Curry Paste for Restaurant-Quality

Add the zucchini, potato and water and bring to a boil. Turn the heat to medium-low and simmer for 15 minutes, covered with a lid. Is Yellow Curry spicy? Yellow curry is milder than red or green curry. If you are making your paste from scratch you can add more chilis or reduce the number of chilis to make the paste spicier or milder. When cooking with pre-made curry paste, you can add more or less paste depending on how spicy you like your curries. If you make our paste and you don't add chilis, your yellow curry will be mild and family-friendly. I have to say that my favorite brand of curry paste is still Mae Anong, even though it doesn't make for as pretty pictures given its grayish hue. But, I'll definitely be more willing to substitute Mae Ploy or Maesri in the future should the need arise.

Spices. Our spice blend for this vegan yellow curry paste contains white pepper, cumin powder or cumin seeds, coriander powder or coriander seeds, turmeric and curry powder. Whole spices contain a stronger flavour. If you buy them already crushed or powdered like us, the taste of your curry paste will still be totally yummy. If you can easily find fresh turmeric, you better use fresh turmeric instead. Choose the right ingredients.If you have a nearby Asian store, go there to buy a good quality soy sauce, good quality spices, chillies, ginger, galangal, lemongrass, kaffir lime leaves and any other ingredients that are commonly used. You can freeze the kaffir lime leaves, galangal, chillies and lemongrass to have for the next time you want to cook another curry. It’s very easy to make with just a handful of ingredients but it tastes so much better than takeout. Add some extra green chilli or half a teaspoon red chili flakes to make this yellow curry extra fiery. Aromatics.To make a flavourful and delicious yellow curry paste we use a few aromatics which include lemongrass, shallots (or red onion), galangal, fresh ginger, lime leaves, and garlic. The part of thelemongrass stalksyou need is the bottom part which contains most of the flavour. If you cannot findgalangal, feel free to just use ginger instead. We normally find frozen galangal and lime leaves in our local Asian supermarket. We cannot find these ingredients fresh in Spain, so maybe you will need to look for them frozen as well, depending on where you are.

Curry Paste: Reviewed by a Thai Chef The Best Thai Curry Paste: Reviewed by a Thai Chef

You only need a handful of ingredients to make this vegan Thai yellow curry and you can easily adjust it to whatever veggies you may have in the fridge. 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 Garlic, ginger and green chilli— Use fresh aromatics for the best flavour. If you don’t have them, frozen or jarred garlic, ginger and chilli would also work. This simple vegan Thai yellow curryhas bold flavours and loads of protein. It’s easy to make in one pot and tastes much better than takeout! Lime leaves – add a light and bright flavor. When I can’t find lime leaves, I add the zest of 1 lime. It’s not the same but it is delicious.This recipe is for a mild to medium amount of spice level for a curry that the whole family will love. If you love spicy food, add another tablespoon of curry paste. Or you can add a bit of chili paste or chili flakes to reach the perfect amount of heat. 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. Ingredients: Garlic 28.0%, Lemongrass 24.0%, Salt 13.0%, Shallot 12.5%, Galangal 9.0%, Dried red chilli 4.0%, Coriander seed 3.5%, Kaffir lime peel 2.5%, Curry Powder 1.3%, Cumin 1.0%, Cinnamon 0.4%, Turmeric 0.4%, Cardamom 0.2%, Nutmeg 0.2%

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