Mae Ploy Red Curry Paste, 35.27 oz ℮ 2.2 lbs ℮ 1 Kg

Conforme à la description

Having tried Thai curries for the first time on an amazing holiday in Thailand, I was rather disappointed when trying to replicate flavours using pastes from supermarkets in the UK. Having tried Mae Ploy's Penang curry paste with great success (and compliments from guests), I decided to try this company's red curry paste to see if that was as good. I was not disappointed. Both bring back the memories of dinner on the beach and lunches in the jungle. Please note that this is a fairly spicey curry (as it should be) and the instructions clearly state to use half the stated amount of paste if a milder curry is desired. My wife and I like a hot curry and actually add a green finger chilli with the vegetables. Basically, you can tailor this to your taste (something you cannot do with jars of curry sauce). A useful tip: When first opened, I divide the paste into single-recipe weights and store in the freezer in individual small tubs. This way, they have lasted over 18 months without any deterioration in flavour and are instantly ready for cooking. I would not hesitate to recommend these curry pastes to anyone who enjoys authentic Thai curries.

Ok

Others got it right. Two dimensional; too much salt and heat. No real flavor. Better choices are available.

This stuff is the BOMB! Don't follow directions on the package, do this instead. Get some coconut cream simmering in a big pan or pot—just the cream, not the coconut water. Put in a couple of big tablespoons of paste, adjust according to the amount of heat you want. Stir and simmer for 5-10 minutes. Add the remaining coconut water and then add palm sugar and fish sauce to taste. Simmer for a couple more minutes and add protein. I like to use skinless, boneless chicken thighs. Give it another 10-15 then add veggies for the last few minutes. Serve with rice. Best!