Mae Ploy Green Curry Paste, 400g

I’ve used Mae Ploy as a storecupboard favourite for some years. It’s easy to use and the cartons have a long best before date. In this case, all four tubs are dated to late 2020, but I’ll have used them long before that date. I can make green curry paste from scratch, but sometimes I don’t have all the basics and it’s just easier to use a ready made paste. This tastes as good as home made. I usually put a large tbsp in a wok. Add a bit if water, mix and heat with chopped garlic and fresh chopped chilli. Then add chopped chicken and cook until all pink meat is white. Add coconut milk and veg (I generally add spring onion, broccoli, mangetouts and green beans) and cook for about 15 mins. It’s an excellent standby and with this and other recipes, there’s always a tasty meal to be made. Four cartons for just over £6 is good value. Very happy.

The paste is in a sealed bag within a tub, which involved taking it out of the bag into the tub. An easy job as this paste is not sticky but slightly fibrous from the ingredients. It just slid from the bag. Deep green in colour and authentic in aroma. The flavours are exceptional. The chilli content is pretty high, enough to catch in my throat when frying the paste. The smell of the shrimp paste comes through when frying the paste too (once smelled, shrimp paste is never forgotten). Instructions tell you to add coconut milk, and at the end, sugar. I added fish sauce too and it was too salty so you possibly don't need to add any to this paste. It was better when I omitted the fish sauce. It's also something that needs a little fine tuning to add the amount of paste that's right for you. I did slightly overkill the first curry; it was pretty spicy and hot. These large tubs are a bargain for the authentic flavours they produce, and they will keep in the fridge once opened. This green curry paste contains shrimp and is therefore not vegetarian.

Want a genuine Thai green curry? Then use this - you won't get anything better in the supermarkets. I used to buy this brand from Tesco but they suddenly stopped selling it and replaced it with a sloppy, tasteless version which I had to buy because there was nothing else available at the time. I ended up throwing it away, it was so awful and we went without our favourite Thai curries for months! I was over the moon when I realised I could get this Mai Ploy brand on Amazon as it really is the best I've ever tasted. First of all, it's best to ship the whole pack out of the plastic bag and into the container - it's much easier to use that way. Tamp it well down into the pot and it will keep for well over a year in the fridge and as long as you've got an adequate supply of coconut milk or creamed-coconut sachets, you've got the makings of a tasty meal at any time. All you need it some diced chicken or Quorn, some chopped onions and some peppers (what ever kind you like best but I usually use sweet red pointed ones). Fry the chicken and veg for 5 minutes, add one teaspoon of the paste and fry for 1 minute, then add either a tin of coconut milk or melt a coconut-crème sachet in half a pint of water. Pour that in and simmer until it reaches the desired consistency but if you are using raw chicken, do make sure it's properly cooked. It should be by the time you've fried it then simmered it in the coconut milk. Then, all that's left to do is boil up some rice and enjoy! If you like a regular, reasonably hot curry, use one teaspoon, if you like it to blow your head off use two or three but do try one spoon first and I'm sure you'll find it adequate.

The product is very good.

Having visited Thailand on many occasion, this in my book is the most authentic paste you can get in the UK. Forget your supermarkets own brands or the other well known makers of sauces and pastes, this stuff is made in Bangkok and its the real deal. A word of warning, this is not a paste for people who don't like chilli heat - thai green curry is traditionally a hot dish and this paste doesn't hold back. They are some reviews that have stated its too salty, but remember this paste has to be used in conjunction with coconut milk, fish sauce and palm sugar. You cannot just use it on its own, because it will taste awful! You can buy dried kaffir lime leaves on Amazon and they will last for ages. Buy fresh lemongrass and freeze it, you can also freeze the paste. So…add the paste whilst frying the chicken with shallots, garlic and ginger. Once your shallots have softened and the chicken is browned off add your coconut milk and a handful of kaffir lime leaves and a bruised lemongrass stalk and then simmer for 15 mins. Then add your fish sauce and palm sugar. The palm sugar needs to be used generously and it will balance the saltiness of the paste and the fish sauce. I even managed to find fresh asparagus peas in the chinese supermarket in Birmingham where I live (they are almost impossible to find in the UK) which makes it absolutely authentic. If you have some add these now. Simmer for another 10 mins. Following this I've now managed to get my homemade thai curry to taste as good as any I've had anywhere. The key to it is the paste, and balancing the fish sauce and the palm sugar. Utterly delicious

This stuff makes an amazing Thai curry! Really easy too. I usually use about 30-40g of paste (it recommends 50) with 2 chicken breasts, a can of coconut milk, some veggies (green beans, baby corn, mange tout, tender stem broccoli all work great) finished with a desert spoon of palm sugar (easily found in the spice section of most supermarkets). The end result is so delicious! Rich, aromatic, spicy, and incredibly authentic tasting. Forget the rubbish from blue dragon etc, get this! Yes you get 4 good size tubs, enough to last a couple of years probably, but you'll probably end up eating this once every couple of weeks. (The red curry paste is similar, but with more shallots and is a little more spicy)

Eine wirklich tolle Paste. Tolles Aroma, schöner Geschmack im Gericht.

Have used this curry for years - great taste, EZ use....

I've attempted to make Thai curry on several occasions. What I come up with is typically good, but not quite like going to a Thai restaurant. This curry paste makes green curry like a 5 star restaurant, and was so much easier than me trying to put something together from scratch. It does run a bit spicy for most people, but I found that if I add lime juice, the spiciness subsides a lot! I made the best curry I and my partner have ever had with this stuff. 1 part coconut milk to 2 parts chicken stock, used the paste as instructed (maybe a little extra). Velveted chicken and simmered it in the sauce with veggies (bell pepper, zucchini, carrot, broccoli, onion, and star anise). I added the star anise as I could not get Thai basil - apparently this helps add the extra flavor that standard basil lacks. Added a big handful of regular sweet basil once everything was cooked through. Crazy good! If this stuff goes out of stock, it's probably because I bought it all.

The curry paste is an excellent starter for very tasty Thai flavored curry.

Best paste on the market. I cook Thai food regularly. Spice blend and flavours are hard to beat.