Red Curry Paste, 14 oz jar
$3.79
Used to make various curry soups and stir fry dishes. Mae Ploy Brand is recognized in Thailand as a high quality export product with rich taste and authentic flavor. Packed in convenient plastic tub with tighly sealed lid. To make authentic Thai red curry, simply fry 2-3 tablespoons of this paste in a wok or skillet with a bit of vegetable oil. After it becomes fragrant, add coconut milk and follow along your own recipe (see our suggested recipes below). Don't confuse this with less-tasty "readymade" Thai curry that already has coconut milk mixed in. Ingredients: dried red chile, garlic, shallot, lemongrass, salt, galanga, shrimp paste, kaffir lime peel. Product of Thailand. We also offer a gourmet red curry paste.
| We also offer the following Mae Ploy brand curry pastes |
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| We recommend this product in the following ImportFood.com Thai recipes: |
| Thai-Style Butternut Squash Soup |
| Thai-syle Peanut Sauce |
| Chiang Mai Curry Noodles, "Khao Soi" |
| Chicken Satay, "Satay Gai" |
| Curried Squid, "Plamuk Pat Phet" |
| Red Chicken Curry, "Gaeng Phed Gai" |
| Stuffed Chicken Wings, "Peek Gai Yat Sai Goong" |
| Thai Cashew Chicken , "Gai Pad Med Mamuang Himaphan" |
| Thai Chicken and Veggies, "Gai Pad Prik" |
| Thai Curry Without Tears, "Kaeng Sai Mai Rong Hai" |
| Thai Prawn And Pineapple Curry, "Kaeng Khua Saparot" |
| Thai Sweet & Sour Sauce, "Nam Jim Priao Wan" |
| Thai volcano chicken, Gai Pu Khao |
| Thai vegetables soup, Kaeng Liang |
| Thai stir fried pork, Pad Ped Mu |
| Thai fish custard, Haw Mukh |
| Thai vegetarian soup |
| Kiwifruit with Coconut and Pork, Thai-American style |
| Stir-fried Catfish in Red Curry, "Pladuk Pad Ped" |
| Roasted Duck & Red Curry, "Kaeng Phed Ped Yang" |
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