Mae Ploy Red Curry Paste, Green Curry Paste and Panang Curry Paste Set. Great Cooking Gift.
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No, but most recipes call for 1 to 3 tablespoons of curry paste or something similar; simply follow the directions.
Yes. There are no seeds or skins in the paste, and it is smooth. NOTE: Because it's quite spicy, add it gradually to whatever you're making, depending on how spicy you like your food. It's a delectable dish!
After a year with my previous one, I'm finally getting a new one today. In the fridge, it lasted a whole year. We were spared from death.
Different types of curry can be seen in the colors. The amount of spice you use determines the level of spice.
Selected User Reviews For Mae Ploy Red Curry Paste, Green Curry Paste and Panang Curry Paste Set. Great Cooking Gift.
Ingredients are pure, there is no soybean oil, and the flavor is intense, so a little goes a long way. My only complaint is that they don't sell this in glass jars, which would be a better price for three tubs. The curry paste is packaged in a plastic sleeve that fits inside the plastic container. I simply cut a corner off the sleeve, scrape out the pastr I require with a spoon, roll up the plastic sleeve with a rubberband, and re-insert it into the container. Place it in the refrigerator. (Because these curry pastes contain a lot of chilies, they can be kept in the refrigerator for up to a year without spoiling once opened. ) If you enjoy spicy Thai cuisine, this is the place to go. You'll fall in love with these products if you're a fan of Indian-style curries.
These were the best value per ounce of any curry paste I saw on Amazon or in my local grocery store, so I bought them. Another advantage was that there was no added MSG or "yeast extract," which is just another way for companies to sneak MSG into a product. br>br>14 ounces of goodness in each generously sized tubbr>discernible ingredientsbr>good flavor, a little goes a long waybr>manufacturing and expiration dates on top Mine is up for renewal in the spring of 2005. 17 - 18 - 17br>no MSG addedbr>br>the green curry is similar to Thai Kitchen in that it contains: green chili, lemongrass, garlic, salt, galangal, shrimp paste, kaffer lime peel, coriander seed, pepper, cumin, tumericbr>br>red: green chili, lemongrass, garlic, salt, galangal, shrimp paste, kaffer lime peel, coriander seed, pepper, cumin, tumericbr>br>green: green chili, lemongrass, garlic, salt, gal panang: garlic, dried red chili, lemongrass, salt, shallot, galangal, shrimp paste, kaffir lime peel, pepperbr>br>panang: garlic, dried red chili, lemongrass, salt, shallot, galangal, shrimp paste, kaffir lime peel, pepperbr>br>panang: garlic, dried red chili, lemongrass dried red chili, lemongrass, shallot, salt, garlic, galangal, mung bean, shrimp paste, kaffir lime peel, coriander seed, cumin, pepperbr>br>The green curry has a strong flavor, so I've learned to use less of it as I cook. My 21-year-old daughter makes a delicious butter chicken with the red. I can't comment on the Panang because we haven't tried it yet. br>br>Because we eat a lot of green and red curry, this was an excellent purchase for us.
It tastes great and is very similar to what you'd get in a restaurant, but Got- Damn! Is it hot and spicy? In restaurants, I'm the guy who asks for medium heat. It's scorching outside. br>br>However, it's delectable. Each bite only causes a minor ache.
About 10 curry dishes can be made from a single container. The recommended amount of paste for each dish is about a 3 on the spice scale, but with another half tablespoon or so, it can easily be raised to a 5. My shellfish allergy isn't aggravated by the seafood flavor, so it must contain very little shellfish. If you want a stronger flavor, add fish sauce and lime juice at the end.
br>br>The Panang Curry paste is excellent, and the food tasted as if we were dining at a favorite Thai restaurant in our neighborhood. br>br>The red curry paste turned out to be satisfactory. My very first attempt failed miserably. In my second attempt, I used a small amount of this paste and added some individual spices, which worked out fine. br>br>Green paste was terrible. It's as if something in the paste isn't cooked properly, and the flavor is extremely strange. I went through it three times before deciding to throw it out.
I've used them in my cooking and agree that they have a lot of flavor.
I used to buy these all the time at our neighborhood Asian market, but now we live in an area where there isn't an Asian market, and the regular market doesn't carry Mae Ploy (BTW- There is no substitute for Mae Ploy; once you've tried Mae Ploy, you'll never want to try anything else). Amazon, thank you very much. I can still get my hands on Mae Ploy, which I use to make my delectable curry dishes.
So far, I've only tried the green curry paste, but if it's anything like the other two, I'm in for a treat. The green curry chicken I made using the recipe on the back of the container tasted exactly like the green curry chicken I get at my favorite Thai restaurant. Penang curry is one of my favorite dishes, so I'm looking forward to trying this paste. Add in the fact that these four tubs, totaling $15 for 42oz of curry paste, are significantly less expensive than the 4oz jars of bland curry paste at my local supermarket. My purchase was a great success.
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