Review: Mae Ploy Thai green curry paste

Fancy a quick Thai green curry without the hassle of buying all the herbs and slaving over the dish for hours? I certainly do because I love Thai curries and I know how to make one from scratch but always balk at the idea of the number of ingredients needed for just one dish.

To make my “instant” green curry, I employed the help of Mae Ploy Thai green curry paste, which contains no sugar so it’s very paleo friendly and great for low-carb diets.

The ingredients are: green chillies, garlic, shallot, lemongrass, salt, galangal, shrimp paste, kaffir lime peel, coriander seed, pepper, cumin and turmeric.

Mae Ploy green curry paste and coconut milk
Mae Ploy green curry paste and coconut milk

When you open the 400 gram tub, you will see the curry paste in a thick plastic bag. I cut it open and squeezed out a quarter of the bag (100 gram of paste) into a pan, along with a small 200 gram packet of coconut cream. Fry the cream and paste together. You will be greeted with the most amazing aroma of Thai spices.

After frying for one minute, add the second packet of coconut milk. So now you have 100 gram of paste, and 400 gram of coconut milk. Bring to a boil.

Now you can add your meat, tofu and vegetables. As you stir them in, add 1 cup of water.

I added ingredients into the mix
I added ingredients into the mix

This step is completely unnecessary but to add extra flavour, I fried tomatoes and garlic in a separate pan before adding them to the curry.

Added tomatoes and garlic
Added tomatoes and garlic

Once you have your boiling pot of curry goodness, you can pretty much add anything you want. Taste the curry as you go along to adjust for thickness and spice. Allow to simmer for at least five minutes once all the ingredients are in. This pot fed two people.

Final pot of curry
Final pot of curry

Tips:

  1. If you are not used to spicy food, beware that this is spicier than your mild Thai Express curry. I guess the solution is to reduce the amount of paste as a proportion of coconut milk.
  2. If I were to make this again, I would add fresh herbs, such as lemongrass and kaffir lime leaves. This was good but it was not as fragrant as I would have liked.
  3. Once the bag is opened, it should be refrigerated. One tub can make a few curries.

All in all, I was very pleased with my “instant” curry. It’s healthy and free from sugar and preservatives. I bought mine from The Naturalyst for $7.50.

2 thoughts on “Review: Mae Ploy Thai green curry paste”

    1. Is there Kara coconut oil? I thought they only have coconut milk. I think in general most of the coconut oil I’ve seen are just pure coconut oil with nothing added, so it should be good and healthy!

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