Mae Ploy Green Curry Paste 400 g - Pack of 4

Product Information

Please always read the ingredients, labels, warnings, and directions provided with the product before using or consuming a product. I love Thai food and because of COVID I am missing eating out so thought I’d give a go (supermarkets jars don’t do it for me) this is undoubtedly the best I’ve cooked at home 5 stars try it and you’ll see. We recommend that you do not solely rely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Many cooks choose to make their very own Green Thai Curry Paste from scratch, its a really nice thing to do if you have free time but today I want to focus on the fast cook, just got home from work type dish. Find a standard recipe for Thai green curry, either pork or chicken, then consider these simple variants along the way.

Ingredients: Green chilli, lemongrass, garlic, salt, galangal, shrimp paste (shrimp ( crustaceans ), salt), kaffir lime peel, coriander seed, pepper, cumin, turmeric.Product Information At hiyou we work to ensure that product information is correct, however the products listed maybe subject to subsequent changes in supplier, recipe, or allergen information. Hiyou cannot accept liability for the consequences of such change and advise you to always check the ingredients list of all foods and drink at the time of purchase to ensure that the product is suitable for you. We have used many different brands of Curry Paste but Mae Ploy is always the best and is the choice of so many great Thai restaurants in Bangkok, My thoughts are, if its good enough for them then its certainly good enough for me and my clan.

Green Chilli, Lemongrass, Garlic, Salt, Galangal, Shrimp Paste (Shrimp ( Crustaceans), Salt), Kaffir Lime Peel, Coriander Seed, Pepper, Cumin, Turmeric. Although chicken and pork are two of the most popular and common ways that Mae Ploy Green Curry is melded into curry dishes, there are some other less popular variations that bear close examination by anyone with a hankering for authentic Thai green curry (geng kiew-wan).

Tuk Tuk Method: Simply fry 50g of the paste with oil, then pour in a cup of coconut milk to form the base of your curry. The main ingredient in this Mae Ploy Thai green curry paste is green chillies, distinguishing it from red curry paste (made from red chillies). 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. Speaking of rice, don’t forget to use Mae Ploy when cooking up a green curry with vegetables and tofu or gluten-duck, thinly sliced and fried with a few drops of sesame oil, then poured over a bowl of five-grain brown rice, cooked to tenderness and with a sliced, hard-boiled egg added for variety. Mae Ploy Thai Green Curry Paste is ideal for using as a starting point for Green Curry Chicken (Geng Kiao-Wan, Gai) a favourite across all regions of Thailand.