Mae Ploy Thai Yellow Curry Paste - 14 oz jar
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garlic, lemongrass, shallot, dried red chile, salt, galanga, cumin, cinnamon, star anise, turmeric, kaffir lime peel, coriander seed.
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Top Customer Reviews
So when trying to re-create the taste sensations above, I was less than thrilled at the idea of grinding individual spices, purchasing a number of pricey ingredients with limited shelf life and narrow applications.
I did some research and found that many Thai housewives rely on the time and labor savings of using high quality curry pastes as the basis for soups, curries and more. Mae Ploy was one of the brands repeatly mentioned as high quality and fresh tasting.
This brand comes in a handful of flavors and heat levels, with the Yellow Curry Paste being the first I was eager to try. It has a shelf life of 2 years, and the large plastic pouch also keeps very well nestled in its own colorful tub in the refrigerator.
The flavors of lemon grass, shallot, gingery galanga, kaffir lime peel, warm spices and red chili are very well balanced. This is the only Mae Ploy Curry paste without shrimp paste, making it vegan-suitable as well as delicious with shellfish, fish or fowl.
I like to snip off one corner of the clear packet, then squeeze out just the amount I need-anywhere from 1/2 teaspoon to 2 Tablespoons, depending on the recipe. This helps to maintain freshness and flavor and avoid waste.
For Thai curry, I will combine the Yellow Curry Paste with a small amount of chicken broth, then add 3/4 Cup more broth per person, plus a can of coconut milk to mellow and round the flavor.Read more ›
(1) Good flavor. Not too sour like the curry paste by Kitchens of India. I season my food with it almost every day.
(2) One 14 oz container can season about 12 to 20 meals for 1 person.
(3) Mild, not hot.
(4) Produced in Thailand where curry is popular, not U.S.A.
(5) 0 gram of fat. S&B curry paste has a lot of fats and saturated fats, bad for health.
(6) Contains a mixture of herbs and spices.
(7) Do not buy this if you are on a sodium-restricted diet. Buy curry powder without salt instead.
The 2 lb 3 oz jar is much cheaper than the 14 oz jar. I bought mine at Asian grocery stores.
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1/2 cup of Mae Ploy curry paste (might be up/down depending on taste)
2 tbsp oil
2 cans coconut milk
1.5 lbs chicken
vegetables as wanted but i would suggest
1 medium potato - cubed 1/2" and boiled until tender
1 med yellow onion 1/2" slices
1 green pepper 1/2" slice
1 tbsp minced garlic
(probably best to use a electric skillet to make this unless you make 1/2 recipe)
1) Cook chicken - Put 3-4 Tablespoons of olive oil and then cook chicken 5 min (just until pink leaves - otherwise will overcook - remember it will cook more in the sauce)
2) add onion, green pepper,minced garlic
put in coconut milk and curry paste and stir - may also add dab (2Tbsp) of plain yogurt but not necessary
simmer for 15 min
add 3 tbsp sugar or to taste
Rice: at same time you'll need to make your rice
place 2 cups Jasmine rice and 4 cups water into pan (with nice fitting lid)
heat til light boil
reduce heat to very low simmer
let simmer for 20 minutes with lid on - do not remove lid and DO NOT STIR RICE AT ANY POINT
*depending on your desired heat level add red pepper flakes on initial coconut additions - or can be added at time of eats
** makes about 6 servings
It is easy to use and tastes just like what you buy in a good Thai restaurant. I highly recommend this Yellow Curry Paste.
I love Yellow Curry in Thai restaurants, but did not want the hassle of making it myself.
I bought this curry paste, and mixed
-2 Tablespoons of Yellow Curry Paste
-1 can of Thai Coconut Milk (13.66 oz)
-1 Cup of water
Heated in a saucepan and then put in carrots, cauliflower, snow peace, onions and cooked for 20-30 minutes. I put in enough vegetables to serve 2 people.
Then cooked 2 salmon fillets in a frying pan w/ olive oil on the bottom at low heat for 8 minutes w/ the lid on frying pan. Cooked the salmon w/ the skin on the bottom touching the frying pan.
Once Salmon and veggies were cooked, put vegetables and yellow curry sauce in a big bowl, and gently placed the salmon fillet on top (took skin off after being cooked thoroughly). Garnished with Cilantro and squeezed a little lime juice in for extra kick.
Very delicious and fast and easy to do. I love this curry paste and it tastes as good as what you would find in an authtentic Thai restaurant.
Most Recent Customer Reviews
This is great when you don't have time to mix all the ingredients yourself. I used it for yellow curry and was very pleased with the results. Read morePublished 1 day ago by Alcyone68
Absolutely the best yellow curry paste! Delivered on time with very reasonable expiration date.Published 27 days ago by Windmills
I've found that there's enough curry paste in this tub to make about 32 servings of curry. It's very delicious and keeps well in the fridge.Published 1 month ago by Anonymous
I usually make my own yellow curry powder, but recently I needed to make a whole bunch of thai yellow curry, and didn't want to make a whole bunch of curry paste. Read morePublished 1 month ago by Steve