MaeSri Green Curry Paste - 100g

Product Information

Vegetarian – Asian eggplant, green beans, zucchini (pictured in post). Other vegetables that go great: broccoli, cauliflower, asparagus, carrots, sweet or normal potato, pumpkin, mushrooms (cook to soft, great sponge!)

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

When using store bought curry paste, the saltiness and spiciness can vary greatly between brands. I would suggest starting out with about 50g (~3 Tbsp) of paste, and you can always add more after. tablespoons Thai green curry paste, like Thai Taste, Maesri, and Thai Kitchen, none of which have shrimp or fish paste Serve green curry with jasmine rice for a true Thai restaurant experience. And don’t forget some ice cold beer to temper the heat! – Nagi x

And though it was convenient not to have to cook rice separately and super comforting to have jasmine rice soaking up all the coconut milk and flavors, we decided the green curry and veggies really do taste best with rice served on the side. This also allows for decreased cook time so the veggies stay vibrant and crisp. Equipment Needed Once the curry is done simmering, add bamboo shoots and bring to a boil. If you prefer your peppers to be more cooked, add them at this stage. Once boiling, remove from heat.

Taste-Off: Which Thai curry paste is best? - The Mercury News Taste-Off: Which Thai curry paste is best? - The Mercury News

While my go-to store-bought paste has been Mae Ploy for years, and I have used many other brands in the past, I've never really compared them side by side or paid close attention to the subtle differences. So, to really find out what is the best brand (at least according to me), a blind taste test is called for. 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. Maesri Brand is recognized in Thailand as a high quality export product with rich taste and authentic flavor. The convenient and inexpensive 4 oz can is enough for 6 large servings, and we ship this in case quantity to many restaurants who depend on Maesri to make their restaurant Thai meals. Chances are good that your local Thai restaurant uses Maesri as the base for their green curry. Our Thai green curry tofu is a simplified version inspired by authentic recipes. Made with ingredients you can find at the grocery store, this easy tofu curry comes together in one pan in 30 minutes. With vegan green curry paste and rich coconut milk, it has restaurant-quality flavor and is sure to be an instant family favorite! Fish sauce – may not be needed if using paste from a jar. Yes it’s stinky but it’s essential for Thai curries and once cooked, it doesn’t taste fishy at all

Namjai: A near-tie to Mae Ploy. It has a redder colour (if that matters to you) and a slightly milder shrimp paste flavor. Using a mortar and pestle, grind toasted coriander seeds, toasted cumin seeds, and white peppercorns into a fine powder. Remove from mortar and set aside. The colour mostly comes from large green chillies which aren’t that spicy, they are mostly for colour and flavour. The curry paste also has small Thai chillies which provide the fiery heat that green curry is known for. Because of the volume of veggies and tofu plus the sauciness of the green curry, you'll need a large pot or pan with at least 3-inch tall sides. I chose only brands that have been around for a long time and have a good reputation; so they’re all coming in with a certain amount of cred. New brands are popping up all the time, but I wanted ones that have at least passed the test of time.

Green Curry Paste, Maesri - ImportFood Green Curry Paste, Maesri - ImportFood

But it’s very easy to switch it out for another protein of choice, or to make it meat free so I’ve included directions in the recipe. Asian (Japanese) Eggplant – brilliant sponge for soaking up the sauce. The small eggplants are ideal because the eggplant is cooked until soft and the skin holds it together. Sub with small normal eggplants, or if you dislike eggplants, try zucchini! Do you enjoy warming curry dishes? You will love these Indian curries that are on repeat in our kitchen:

Thai curry is best enjoyed fresh but can be easily made ahead and refrigerated. Simply heat it well before eating and it tastes just as good. The curry can stay good in the fridge for up to 5 days. Variations I just made this and it was SO good! I didn't know that I loved Thai green curry. I plan to make this again with the leftover curry paste. less spicy - green curry is meant to be a spicy dish, but you can always adjust the level of heat by using less curry paste, and choosing the Thai Kitchen brand over the more traditional Maesri paste. Add the garlic, ginger, lemongrass, if using, and cubed tofu. Cook for about 4 minutes, stirring occasionally. Add the red pepper, broccoli, and snow peas and cook for 2 minutes. Add the zest of half of a lime to the pan. Thai Kitchen green curry paste is easy to find in most U.S. grocery stores. I've used it several times, and it does make a delicious dish! So if this is the only paste you can get your hands on that's just fine.