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Green Curry Paste (Large Tub)
  • Green Curry Paste (Large Tub)


    น้ำพริกแกงเขียวหวาน

    1kg by Mae Ploy

    Out of stock

    Product Code: C006

    Postal Weight: 1.14 kg

    Brand: Mae Ploy

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Green curry paste (1 kg) by Mae Ploy

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%, Salt 12.5%, Galangal 8.5%, Shrimp paste (Shrimp 83%, Salt) 4.0%, Kaffir 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 contine cooking.
  • Add another half cup (120 ml) of coconut milk, half cup (120 ml) of water and heat till boiling.
  • Add 100 g of eggplant, sweet basil leaves, kaffir lime leaves and chilli and cook till the vegetables soften.
  • Add one and a half tsp sugar. Taste and season as required.
  • Serve with vermicelli or cooked rice.
Suggestion: For a milder flavour, you can use half the portion of curry paste.

These tubs are fully resealable.

Mae Ploy Green Curry Paste is ideal for using as a starting point for Green Curry Chicken (Geng Kiao-Wan, Gai) a favorite across all regions of Thailand.

Mae Ploy brings out the flavor of the chicken better if you make sure to follow a few key steps. The first is to use chicken breast (white meat) rather than brown meat cuts of chicken; and cut it into small, thin strips after washing it and patting dry. Then it can be cooked according to your recipe, directly in the coconut cream. Similarly, use only fresh sweet basil, (bai krapow) remember to pick away the stems and keep the leaves, and to wash and drain both the sweet basil and the chilies (prik kee-noo).

If at all possible, use fresh shredded bamboo shoots, but canned is acceptable if washed and drained prior to use. All ingredients must be added in order and at the proper cooking temperature. Do this and you’ll come up with some of the best chicken and bamboo green curry you’ve ever tasted.

But don’t stop there. Use Mae Ploy in your curries with eggplant, with pork (salty pork, Chinese red pork or thinly sliced pork chop are all satisfactory). If you’re feeling especially brave, try whipping up a green curry using Mae Ploy and some of the different types of pork sausage available in delicatessens from New York to Los Angeles. Mae Ploy has enough traditional uses, but it never hurts to try something new.

Mae Ploy and fresh vegetables, your choice of meat or tofu, and some fragrant, freshly steamed jasmine rice is a meal fit for a king but priced for a pauper. Roll out a regal meal today, with Mae Ploy.

Manufacturer: Theppadungporn Coconut Co. Ltd.

Product of Thailand.

 

These are just some of the Thai recipes that it is used in:

Thai Green Curry Recipe

Green Curry

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