Mae Ploy Green Curry Paste 400 g - Pack of 4

Product Information

Chef’s Choice: Chef’s Choice is a personal recommendation by Hong Thaimee, and mostly found in Europe and Asia and available online. She likes how vibrant the color of the paste is, which she says is another indicator of freshness. But I have a super soft spot for Thai green curry because of its killer sweet fragrance and the fact that it’s spicier than most other Thai curries. 😍 WHAT IS THAI GREEN CURRY? 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. Though we did not test other kinds of curry pastes (yellow, green, etc.), I have used them in the past and I am quite certain that the results would not be all that different. The top 3 might switch positions a bit (and it's worth noting that Mae Ploy yellow curry paste doesn't contain shrimp paste), but I highly doubt that the bottom 2 would be different.

Namjai: A near-tie to Mae Ploy. It has a redder colour (if that matters to you) and a slightly milder shrimp paste flavor.

Agave syrup: palm sugar or coconut sugar can both substitute for the agave syrup. In fact, palm sugar is the most authentic way to make this recipe, just wrote it with agave syrup as it is easier to find here in the States. 🙂 I mean, not literally, just in the way of, like, you know, when it tastes like, really good, like something that might cost you a lot of cash money, or has the same positive association of money, not that money is everything but, like… gah. You know what I mean. At the basic level, Thai curry paste is simply a mixture of ground herbs and spices - and there are tons of varieties: red, green, yellow, massaman, panang, etc. They're also used in many dishes beyond Thai curries, such as this cauliflower stir fry and Thai fish cakes.

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

Serve this curry with some warm steamed white rice, rice noodles, or soak it all up with some buttery garlic bread. ❤️ 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. Also, Thai Kitchen’s Green Curry Paste and De Siam’s Thai Green Curry Paste are milder than Mae Ploy’s Green Curry Paste– so you can opt to use either of the first two instead. 😊 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.

I chose only brands that are commonly available outside of Thailand; so nothing obscure, local, or specific to Thailand, the US or Canada. A grating of fresh lemongrass, a squeeze of lemongrass paste, or a bit of ginger for a bit of brightness would be amazingIngredients: 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%. For this recipe, we want curry paste, as it gives us the flexibility to enhance the flavors of this recipe to our liking. Recipe alterations: You might think it would be hard to make the green curry at home but it is a very easy and straightforward process once you have gathered all the required ingredients. 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.