Maesri Thai Red Curry Paste

Used this for a Thai fish curry tonight and it was delicious. Never used a similar product before, but this brand comes highly recommended by Nagi from Recipe Tin Eats (Aussie chef- Google her she has some amazing on line recipes and 2 cook books available). It comes in a sturdy plastic pot, but inside it’s contained in a a very sturdy heat sealed plastic bag. So no worry about it spilling in transit. It’s a lovely thick paste. Only used 1 table spoon, so there was loads left, so I scooped out table spoons and popped them into some baking paper on a plate to freeze. When frozen I can put them in a zippy bag, ready for the next recipe. Makes for a really quick curry as the ingredients to make your own would be really difficult to find, if not impossible in my local supermarket. The label comes off the pot so easily too, so you can re use it for storage ( it’s that sturdy). Will definitely buy again when I’ve used it up.

Bought on the basis of other recommendations here and am so pleased. Absolutely top notch - really tasty. Far better that supermarket brands

One of my favourite starters in Thai restaurants is Tod Mun Pla, which are Thai Fish Cakes. Unlike usual British items of this name, these are compact, fishy, and bursting with wonderful flavour - no potato fillers or such like. So a couple of months ago, I went online, and read all manner of different, increasingly complex recipes for this delight, some of which I tried, only to be disappointed with wishy-washy patties of gunge.THEN somewhere, I found a genuine Thai recipe site, and discovered that all I needed were SIX ingredients. Fish (obvs!), Egg, Fish Sauce (Nam Pla), Green Beans, Makrut ("Kaffir") Lime Leaves, and ... Red Curry Paste!For the latter, this web page recommended two brands, of which this one, Maesri, is the less salty. I now have the perfect recipe for Restaurant-style, fish cakes. SO simple, and all thanks to this amazing paste. Yes, I know this is an Amazon review, not a recipe website, but just to say, if you want perfect Thai fish cakes at home, just do:12-16 oz of skinned Sea Bass, 1 egg, 2 large table spoons of Maesri Red Curry Paste, splash of Fish Sauce (Nam Pla) to taste) - BLITZ for 3 minutes in your food processor. Add 6 topped-and-tailed fine green beans, coarsely diced, and about 4 Markut leaves, with central vein removed and the rest finely chopped.Stir, get your deep fryer to 160c, then wet your hands, take small amounts of the mixed paste, squash into patties. and drop into the fryer. Cook till golden, and enjoy. PERFECT!

This red curry paste has a great flavour , but seems to have lost some of its punch when being kept in the fridge for a week or so. The first Curry I made was for a party we were going to and as many people have different levels of heat tolerance I made a big pan of curry but only used 2 heaped teaspoons of the paste and I could taste a little back round kick from the heat , the dish went down well at the party and only one person found it too spicy , a week later I made another curry for just my wife and myself ,I ended up using 6 teaspoons of paste in a dish that was less than a quarter size of the one for the party and although the flavour was still great, there was very little chilli kick, so I added several whole chilli's to give it a little boost,, maybe the fact that after a week in the fridge the paste lost its va va voom , I do not know but a I said it still had great flavour so still a good product.

IMO using this makes such a difference to your flavoursome curry.

I am yet to find a red Thai paste that I love and would recommend!

this product is so good and easy to make - All you need to coconut milk, Fish oil, coconut oil, onions, peppers, chicken then add the paste - Tip only add a spoon full of Fish oil as this is very salty

Used it several times with either Chicken or Shrimp. made a really tasty red curry that I use for food prep and freeze/thaw as and when needed.