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Known also as “Nam Prik Gaeng Khiaw Waan” or “Kaeng Khiao Wan,” Green Curry Paste is made from a special blend of fresh green chilis, lemongrass, garlic, salt, shrimp paste, kaffir lime peel, and spices. Actual product packaging and materials may contain more and/or different information than that shown on our web site. Although chicken and pork are two of the most popular and common ways that Mae Ploy Green Curry is melded into curry dishes, there are some other less popular variations that bear close examination by anyone with a hankering for authentic Thai green curry (geng kiew-wan). Add 100 g of eggplant, sweet basil leaves, kaffir lime leaves and chilli and cook till the vegetables soften.It’s easy to see why non-Thai aficionados think Mae Ploy is some kind of major magic, fixing fine foods in a way that is both easy and economical, but the truth is Mae Ploy is just another humble, creative Thai food in a long line of Thai and Siamese cuisine.

This Thai Green Curry Paste from Mae Ploy is one of the most popular pre-made curry pastes on the market. Ingredients: Green chilli, lemongrass, garlic, salt, galangal, shrimp paste (shrimp ( crustaceans ), salt), kaffir lime peel, coriander seed, pepper, cumin, turmeric.The lemongrass, galangal, kaffir lime and garlic in the paste create a hot, fragrant and tangy base – which is then cooked with coconut milk to create the signature Thai green curry. In addition to bell peppers, you can consider adding a carrot, diced into tiny bits, and this will sweeten and round the lemongrass flavor in a way that defies description. Speaking of rice, don’t forget to use Mae Ploy when cooking up a green curry with vegetables and tofu or gluten-duck, thinly sliced and fried with a few drops of sesame oil, then poured over a bowl of five-grain brown rice, cooked to tenderness and with a sliced, hard-boiled egg added for variety.

Another fairly standard curry Mae Ploy can enhance is a green curry thickened with coconut cream and fit out with sweet basil (holy basil) then poured over thick wheat noodles, Chinese style, in a patt-Thai type of meal. Shrimp Paste ( Shrimp ( Crustaceans) 80%, Salt) (4%), Kaffir Lime Peel (2%), Coriander Seed (1%), Pepper (0. While we work to ensure that product information is correct, on occasion manufactures may alter their ingredient lists.

We have used many different brands of Curry Paste but Mae Ploy is always the best and is the choice of so many great Thai restaurants in Bangkok, My thoughts are, if its good enough for them then its certainly good enough for me and my clan. Tuk Tuk Method: Simply fry 50g of the paste with oil, then pour in a cup of coconut milk to form the base of your curry. The main ingredient in this Mae Ploy Thai green curry paste is green chillies, distinguishing it from red curry paste (made from red chillies). This curry paste is made in Thailand and packaged in a resealable tub for convenient use and storage. Mae Ploy Thai Green Curry Paste is ideal for using as a starting point for Green Curry Chicken (Geng Kiao-Wan, Gai) a favourite across all regions of Thailand.