Experience the authentic taste of your favorite curry or stir-fry your favorite curry with ease. Save time and process with ready-made curry paste products that taste like the original, authentic recipe. that still retains the aroma of curry and maintain the authentic taste of Thai curry paste from the royal people
1. Mae Ploy Red Curry Paste 50 g. Contains 6 sachets.
Ingredients
Garlic 21.5%, Dried Chili 19%, Lemongrass 18.5%, Shallot 14.5%, Salt 13%, Galangal 6%, Shrimp Paste 4.5%,
Kaffir lime peel 2.5%, pepper 0.5%
How to use (Direction)
Stir 50 g (1 sachet) of curry paste with 1 tablespoon of oil over low heat until fragrant, add 1 cup (240 ml.) of coconut milk.
Add 200g of meat and stir to combine.
Add 1 cup (240 ml.) of coconut milk.
Add 100 grams of eggplant and boil until cooked.
Season with sugar.
Garnish with chives and basil leaves.
2. Mae Ploy Green Curry Paste 50 g. Contains 6 sachets.
component
Green chilli 31%, lemongrass 21%, garlic 18.5%, salt 12.5%, galangal 8.5%, shrimp paste 4%, kaffir lime peel 2%, coriander 1%, cumin 0.5%
Pepper 0.5%, Turmeric 0.5%,
Information for food allergies: Contains shrimp.
How to use
Stir 50 g (1 sachet) of curry paste with 1 tablespoon of oil, use low heat until fragrant, add 1 cup (240 ml) of coconut milk.
Add 200g of meat and stir to combine.
Add 1 cup (240 ml.) of coconut milk.
Add 100 grams of eggplant and boil until cooked.
Season with sugar.
Garnish with chives and basil leaves.
3. Mae Ploy Curry Paste 50 g. Contains 12 sachets.
component
Lemongrass 23%, Garlic 18.5%, Shallot 18.5%, Salt 15%, Galangal 8.5%, Dried Chili 7.5%, Coriander 3.5%,
Kaffir Lime Skin 2.5%, Cumin 1%, Cinnamon 0.5%, Moonflower 0.5%, Turmeric 0.5%, Cardamom 0.5%
How to use
Stir-fry 50 g. curry paste (1 sachet) with 1 tbsp of oil over low heat until fragrant.
Add 1 cup (240 cc) of coconut milk, add 200 g of meat, and stir to combine.
Add 1 cup (240 cc) of coconut milk, 100 g of boiled potatoes, 50 g of onion.
4. Mae Ploy Panang Curry Paste 50 g. Contains 12 sachets.
Ingredients
Dried Chili 20.5%, Lemongrass 20%, Shallot 16.5%, Salt 13%, Garlic 12%, Galangal 7%, Mung Bean 4%
Shrimp paste 2.5%, Kaffir lime peel 1.5%, Coriander 1.5%, Cumin 0.5%, Pepper 0.5%
Information for food allergies: Contains shrimp.
How to use (Direction)
Stir 50 g (1 sachet) of curry paste with 1 tablespoon of oil over low heat until fragrant, add 1 cup (240 ml.) of coconut milk.
Add 350 grams of meat and stir to combine.
Add 1 cup (240 ml.) of coconut milk and boil until cooked.
Season with sugar.
Garnish with sliced chili and shredded kaffir lime leaves.
5. Mae Ploy Massaman Curry Paste 50 g.
Ingredients
Dried Chili 21%, Lemongrass 19%, Garlic 16%, Shallot 14%, Salt 12%, Galangal 6.5%, Shrimp Paste 5%, Coriander Ball 3%, Cumin 1%
Kaffir Lime 1%, Asterisk 0.5%, Cardamom 0.5%, Cinnamon 0.5%
How to use (Direction)
Stir 50 g (1 sachet) of curry paste with 2 tablespoons of oil over low heat until fragrant, add 1 cup (240 ml) of coconut milk.
Add 200g of meat and stir to combine.
Add 2 cups (480 cc) of coconut milk tail to 150 g of boiled potatoes, 50 g of onions, 15 g of roasted peanuts and simmer over low heat until the vegetables are tender.
Season with 3 teaspoons of sugar.
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