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100g Thai Green curry paste 100g Thai red curry paste
Our Price: £2.46
Our Price: £2.46
100g Thai Green curry paste 100g Thai red curry paste

100g Thai green curry paste

Store in a cool and dry place - do not expose to sunlight. Refrigerate after opening.

Ingredients:green chilli 31.0%, lemongrass 21.0%, garlic 18.5%, salt12.5%, Galangal 8.5%, Shrimp paste (Shrimp 83%, Salt) 4.0%, Kafir lime peel 2.0%, Coriander seed 1.0%, Pepper 0.5%, Cumin 0.5%, Turmeric 0.5%.

Contains Shrimp
No Added MSG
No Preservative

No Artificial Colour

Directions:

  • Stir-fry 50 g of green Curry Paste in 1 tbsp soybean oil, then add 1 cup (240 ml) of coconut milk
  • Add 200 g of fresh meat and continue cooking.
  • Add another 1/2 cup (120 ml) of coconut milk and 1/2 cup (120 ml) of water , heat until boiling.
  • Add 100g of vegetables and cook until the vegetables soften.
  • Add 1& 1/2 tsp sugar. Taste and season as required.
  • 1-2 crushed lime leaves(vein removed), sprinkle through your curry 1-2 minutes before serving
Suggestion: For a milder flavour, you can use half the portion of curry paste.

Made up of a wide variety of spicy, sweet, sour, and salty ingredients, this red curry paste is an essential aspect of everyone’s kitchen. Used in traditional Thai dishes such as red curry stir-fry over rice, Thai sausage, and fish cakes, this product is important for several recipes. This particular formulation is made up of green chili, garlic, lemongrass, salt, shallot, kaffir lime peel, galangal, and shrimp paste. All of these unique flavours come together nicely in this product.

100g Thai Red Curry Paste

Store in a cool and dry place - do not expose to sunlight. Refrigerate after opening.

Ingredients: Dried Red Chilli 22.5%, Garlic 20.0%, Lemongrass 17.0%, Salt 16.0%, Shallot 11.0%, Galangal 6.0%, Shrimp paste (Shrimp 83%, Salt) 4.5%, Kaffir lime peel 2.5%, Pepper 0.5%.

Contains Shrimp
No Added MSG
No Preservative
No Artificial Colour

Directions:

  • Stir-fry 50 g of Red Curry Paste in 1 tbsp soybean oil, then add 1 cup (240 ml) of coconut milk
  • Add 200 g of fresh meat and continue cooking.
  • Add another 1/2 cup (120 ml) of coconut milk and 1/2 cup (120 ml) of water , heat until boiling.
  • Add 100g of vegetables and cook until the vegetables soften.
  • Add 1& 1/2 tsp sugar. Taste and season as required.
  • Add 1-2 lime leaves, crush to remove the vein, then sprinkle through your curry 1-2 minutes before serving
Suggestion: For a milder flavour, you can use half the portion of curry paste.

Made up of a wide variety of spicy, sweet, sour, and salty ingredients, this red curry paste is an essential aspect of everyone’s kitchen. Used in traditional Thai dishes such as red curry stir-fry over rice, Thai sausage, and fish cakes, this product is important for several recipes. This particular formulation is made up of red chili, garlic, lemongrass, salt, shallot, kaffir lime peel, galangal, and shrimp paste. All of these unique flavours come together nicely in this product.

Distinctive Flavours: This Thai red curry paste features several ingredients unique to the Asian region of the world. Red chilies are the main ingredient, the presence of which gives an acceptable level of spiciness. Although chilies are not originally from Asia, they have nonetheless become a staple in Thai cuisine. Lemongrass did however originate in Asia and is commonly used in Thai and Vietnamese foods. Kaffir limes are an interesting fruit which are also native to Southeast Asia. Their name was likely derived from a German word meaning bug, because the leaves from the tree look like tree insects found in this region. Don’t worry - The leaves are much more delicious than the bugs which share the environment with them. Also native to Asia are shallots, an onion-like vegetable with a flavour sweeter and less potent than onions. Commonly found throughout Southeast Asia, galangal is used in several other Thai dishes such as tom kha kai and tom yum kung. All of these ingredients are also used in remedies and herbal medicines in Asia. The benefits of cooking with this authentic Thai red curry paste are numerous.

100g Thai Yellow curry paste 100g Masman(Massamun) curry paste
Our Price: £2.46
Our Price: £2.46
100g Thai Yellow curry paste 100g Masman(Massamun) curry paste

100g Thai Yellow curry paste

Store in a cool and dry place - do not expose to sunlight. Refrigerate after opening.

Ingredients: Lemongrass 23.0%, Garlic 18.5%, Shallot 18.5%, Salt 15.0%, Galangal 8.5%, Dried red chilli 7.5%, Coriander seed 3.5%, Kaffir lime peel 2.5%, Cumin 1.0%, Cinnamon 0.5%, Mace 0.5%, Turmeric 0.5%, Cardamom 0.5%.

Directions:

  • Stir-fry 50 g of Yellow Curry Paste with 1 cup (200 g) of coconut milk
  • Add another cup of coconut milk and heat till boiling.
  • Add 200 g of meat and continue cooking.
  • As the meat is done, add 100 g potatoes, 50 g of onion, then add half a cup of water and cook until the potatoes and onion soften.
  • Taste before seasoning.

Suggestion: For a milder flavour, you can use half the portion of curry paste.

No Preservative
No artificial flavour
Suitable for vegetarians

100g Masman(Massamun) curry paste

Store in a cool and dry place - do not expose to sunlight. Refrigerate after opening.

Ingredients: Dried Red Chilli 21.0%, Lemongrass 19.0%, Garlic 16.0%, Shallot 14.0%, Salt 12.0%, Galangal 6.5%, Shrimp paste (Shrimp 83%, Salt) 5.0%, Coriander seed 3.0%, Kaffir lime peel 1.0%, Mace 0.5%, Cardamom 0.5%, Cinnamon 0.5%.

Contains Shrimp
No Added MSG
No Preservative
No Artificial Colour

Directions:

  • Stir-fry 50 g of Masman Curry Paste in 1 tbsp soybean oil, then add 1 cup (240 ml) of coconut milk
  • Add 200 g of fresh meat and another half cup (120 ml) of coconut milk, heat till boiling.
  • Add 150 g of cubed potatoes, 50 g onion, 15 g roasted peanuts, half cup (120 ml) of water and cook till the vegetables soften.
  • Add 3 tsp sugar and 1 tsp tamarind paste. Taste and season as required.
Suggestion: For a milder flavour, you can use half the portion of curry paste.

Masman (Massaman) curry paste is the one of the most important ingredients of any delicious masman curry. If you want to be able to produce your own authentic Thai matsaman curry at home you will need a delicious curry paste to go with it, and that is why this curry paste is such a popular choice with our customers.

Matsaman curry paste is a spicy, delicious and great tasting, authentic blend of natural Thai herbs and ingredients that combine to give your home made curry the genuine taste and health benefits of real Thai cooking. Mae Ploy products only use real Thai ingredients that are freshly hand picked for their great taste and full flavor.

Matsaman curry is well regarded and widely recognized for its distinctive flavor, being milder and also richer than other Thai curries. Matsaman curry is also considered to be a very healthy dish, along with most Thai foods. For this reason, it is a very popular dish with many people, throughout Asian countries and other parts of the world.

Using only local ingredients such as chili, garlic, coriander, onion and fresh spices, our masman curry paste allows you to recreate the original genuine Thai flavor in your own kitchen. Combining our matsaman curry paste with all of your favorite vegetables and using either chicken or beef, anybody can make a truly authentic matsaman curry quickly and with little fuss.

100g Panang curry paste
Our Price: £2.46
100g Panang curry paste

100g Panang curry paste

Store in a cool and dry place - do not expose to sunlight. Refrigerate after opening.

Ingredients: Dried red chilli 20.5%, Lemongrass 20.0%, Shallot 16.5%, Salt 13.5%, Garlic 12.0%, Galangal 7.0%, Mungbean 0.4%, Shrimp paste (Shrimp 83%, Salt) 2.5%, Kaffir lime peel 1.5%, Coriander seed 1.5%, Cumin 0.5%, Pepper 0.5%.

Contains Shrimp
No Added MSG
No Preservative
No Artificial Colour

Directions:
  • Stir-fry 50 g of Panang Curry Paste in 1 tbsp soybean oil, then add 1 cup (240 ml) of coconut milk
  • Add 350 g of fresh meat and continue cooking.
  • Add another half cup (120 ml) of coconut milk, half cup (120 ml) of water and heat till boiling.
  • Add one and a half tsp sugar. Taste and season as required.
  • Garnish with kaffir lime leaves and sliced chillies.
  • Serve with cooked Jasmine rice

Suggestion: For a milder flavour, you can use half the portion of curry paste.

A very famous and of course delicious Thai curry that is believed to originate from the south of Thailand, Panang curry combines a rich, sweet and creamy taste with mild spices to deliver a taste sensation that is unique.

Authentic Panang curry can be hard to come by in many western countries, and is certainly not easy to cook at home. But now, thanks to the ready availability of this Panang curry paste, it is possible to recreate that authentic Thai flavor in your own kitchen.

This healthy and inexpensive Panang curry paste is made using only original and fresh ingredients that are produced in Thailand. Main ingredients for Panang curry paste include chili and other spices, garlic, shallot, lemongrass, kaffir lime peel, galangal and other assorted herbs that are fused together in order to recreate the deliciously creamy and sweet Panang curry taste that made the dish so famous all over the world.

In order to make your own Panang curry, simply add Panang curry paste to your preferred ingredients and you will be able to cook up your own Panang curry that will be the envy of all your friends and neighbours. The most common Panang curry dish, one that comes highly recommended by us is beef Panang, although the beef can easily be substituted for chicken or pork.