Mae Ploy Red Curry Paste, Authentic Thai Curry Paste with Red Pepper, Shrimp Paste, Lemongrass and Herbs for Cooking Butter Chicken, Rendang, Curry, Stew

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Having tried Thai curries for the first time on an amazing holiday in Thailand, I was rather disappointed when trying to replicate flavours using pastes from supermarkets in the UK. Having tried Mae Ploy's Penang curry paste with great success (and compliments from guests), I decided to try this company's red curry paste to see if that was as good. I was not disappointed. Both bring back the memories of dinner on the beach and lunches in the jungle. Please note that this is a fairly spicey curry (as it should be) and the instructions clearly state to use half the stated amount of paste if a milder curry is desired. My wife and I like a hot curry and actually add a green finger chilli with the vegetables. Basically, you can tailor this to your taste (something you cannot do with jars of curry sauce). A useful tip: When first opened, I divide the paste into single-recipe weights and store in the freezer in individual small tubs. This way, they have lasted over 18 months without any deterioration in flavour and are instantly ready for cooking. I would not hesitate to recommend these curry pastes to anyone who enjoys authentic Thai curries.

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This stuff is the BOMB! Don't follow directions on the package, do this instead. Get some coconut cream simmering in a big pan or pot—just the cream, not the coconut water. Put in a couple of big tablespoons of paste, adjust according to the amount of heat you want. Stir and simmer for 5-10 minutes. Add the remaining coconut water and then add palm sugar and fish sauce to taste. Simmer for a couple more minutes and add protein. I like to use skinless, boneless chicken thighs. Give it another 10-15 then add veggies for the last few minutes. Serve with rice. Best!

Excellent curry paste!