Mae Ploy Green Curry Paste, Authentic Thai Green Curry Paste for Thai Curries & Other Dishes, Aromatic Blend of Herbs, Spices & Shrimp Paste, (14oz Tub) (25469)

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.

I have been using the yellow, red, green and panang paste, and I love them. These are really good quality and pricing and go a long way with some coconut milk! Great value for the money and taste is fabulous. We never go out for curry any more as my husband says mine is better (thanks to these products). The green is slightly saltier, but I just cut it more with coconut milk. All are very flavorful, and I'm the wrong person to ask about heat level since I always add more heat, even to the ones that say hot. I buy the fresh thai chilis from the market and add them for a really authentic taste. Leakproof packaging is great and the bag inside the plastic containers help open containers last at least 5-6 big pot meals.

Always makes an excellent green curry. I've always liked this brand when I first tried it in Thailand. Its a well rounded flavor with just the right amount of spice.

This is one of the best canned green curry paste to be had. I've tried other brands and I've settled on the Mae Ploy brand.I make my own green curry at home and love it. But it can be a pain to gather all the ingredients, take the time to cut, chop, peel and prepare the vegetables, herbs and spices and then grind them in a mortar and pestle to make the paste. It's well worth the effort and the smell of the fresh ingredients is wonderful. However, when I just want a quick bowl of green curry and some rice but don't have the time to make my own Mae Ploy green curry is a great alternative. It tastes almost as good as mine, it is one of the few canned green curries that includes shrimp paste which makes a big difference in the flavor and it's quick and easy to fix.

Tastes great, has a bit of heat. Bought all three available flavors. 👍👍Amazing that they fit the vacuum packed bag of sauce in the container. It's like the Tardis.

I do not like yellow curry at all but this and the red one same brand are so delicious. It's Thai curry way different than indian curry. Gotta try it.

Great flavor! A bit spicy so I use 3/4 of what is recommended.

I frequently cook Thai food at home, which is not as daunting as it may seem if you've never tried it before. I have found that I can cook enough food to last 3 days for less than what one serving costs at my local Thai restaurant, and also cook it to suit my taste with whole birds eye chili peppers rather than the restaurant version which has been watered down and Americanized with bell peppers instead!This product will absolutely give you the restaurant flavor green curry you're looking for. I usually buy this brand unless I luck up and find a more artisanal variety (which is rare). This is a great quality product. It does give some rudimentary instructions on how to cook it. Measurements are metric only, it calls for 50 grams...as an fyi for those unfamiliar with metric measurements: a tablespoon is considered to be 30 mL (fluid) but with metric typically fluid and solid measurements are supposedly interchangeable. I usually use 2 cans of coconut milk and put 3 heaping tablespoons of the paste. You might want to start with less and adjust to taste. You'll also want to add sugar to taste, along with hot chili in oil if you can find it (Thai version is called naam prik pao) and perhaps a bit of soy sauce/ fish sauce/ oyster sauce. And of course your protein and veggies. If you've never cooked this before but you love the version at your local restaurant I bet you will be amazed at how much better it tastes when you cook curry at home. Go ahead and buy this with confidence. There's plenty of authentic Thai cooking blogs, recipes, and resources online written for the American audience too, so you can easily find a good recipe.