Mae Ploy Red Curry Paste, 400g

This is our go-to brand of Thai curry paste - everything else just tastes inferior! It's fairly spicy but you soon learn to use the quantity that's right for you. The most authentic way to make a Thai curry would be to make your own curry paste, but that is quite time-consuming so if you want a faster way to use Thai curry paste in your curries, this one has all the ingredients you'd use if you were making from scratch, so it's fast and authentic.

Great taste. Very pleased

Very authentic. Much better than M&S and Waitrose

I have tried so many Thai curry pastes but have yet to find one that reminds me of my stay in Thailand. This one has to be the best one I’ve tried so far. It is a big tub and it lasts for ages. To ensure I use it all, I freeze it in ice cube trays. Once it is frozen I transfer it into a bag. Then when I come to cook all I have to do is take out how many cubes I need. I’ll use one cube per tin of coconut milk. This gives it a really strong flavour that’s quite spicy the way we like it. It’s really easy to cook with and I’ve used it for soups and curries so far with great results. It’s great value for money as it gives so many portions. I will definitely continue to buy this until I find an even better one - if I ever do!

This curry paste is absolutely amazing! Just one teaspoon will give you the taste experience of your life! It's warm, sweet and tasty. Just chop some onions and red peppers, fry them for 5 minutes, add the paste and fry for a further minute then add coconut milk and simmer down until it's almost at the thickness you want then add some prawns and cook them through for another 5 minutes. If you want it to absolutely blow your head off, use two and if you are completely insane, use three! I use ready cooked, frozen prawns but thaw them before use. That way, all you are doing is heating them up and the times I've given above are for using with cooked prawns - I don't know how long you should cook fresh ones because I've never used them. The red paste works best with prawns but I suppose you could use it with chicken as well. Personally, I prefer to use the green curry paste for chicken or Quorn. Same recipe as above but fry the chopped chicken/Quorn along with the veg, then add the paste, fry for a further minute and add the coconut milk, simmering until you get the desired consistency. Adding a few whole baby tomatoes at the end of cooking also works well with the red curry sauce. I know it's probably not authentic but it gives a nice sweet flavour and takes away some of the heat. Personally, I prefer these Thai curries quite thick but I think the authentic way is to have the sauce quite thin. If you are making it yourself, you can have it however you want and never mind how much a Thai chef would laugh at you for doing it wrong - just do it! Also, I find it easier to use if I ship the whole lot out of the plastic bag and into the container. It's a bit messy and time consuming but worth it in the end, Just squish it all out and tamp it well down and it will last for up to a year in the fridge. I've had green curry paste pots for well over a year and apart from the lemongrass flavour dying a little, it has still been hot and tasty.

Authentic curry pasteb

The best paste I have come across and lovely kick and flavour. Don’t leave the sugar ingredient as it needs it to take any bitterness away

Really easy to use and delicious. Tastes a lot more authentic than the British supermarket brands. Very good value for money as it's quite a big tub and keeps for ages.