Mae Ploy Red Curry Paste, Green Curry Paste and Yellow Curry Paste Set. Great Cooking gifts

I love super spicy & hot, my wife likes curry, but not too hot. With these we can make anything to either of our tastes, or something we both can enjoy (if I eat some extra chili pepper on the side).Yellow is mild but delicious (no matter how many heaping tablespoons you add to the pot). Good with delicate flavored meats like fish and shrimp, or chicken breast. Average amount we use is 2-3 piled high tablespoons for a pot that has 1Lb of meat and a whole lot of veggies.Green can be good for the above meats if used at around 1 heaping tablespoon per 1Lb of meats. Great with lamb or goat at 2 heaping tablespoons per 1Lb of meat. If you put 3-4 heaping tablespoons of this per 1Lb of meat, it's super good and spicy (like snot coming out of your nose, eyes running, and feeling like your hair is crawling out of the top of your head). I like it like that, but wife can't eat it like that, so I only make it like that for myself when she's out of town and I'm home alone.Red is spiciest of all. Good with pork, beef, elk, deer, or?? If I only use 1 level or slightly heaped up tablespoon per Lb of meat, wife can eat it (but just barely). Any more than that and I'm the only one who can eat it.How to prepare any of these? First we cut open the bag (and after washing the plastic tub) transfer all the plastic bag ingredients into the plastic tub, so it's easier to use. (comes in a heavy-duty vacuum-sealed plastic bag, that's inside the plastic tub. Have used this stuff for YEARS and never got a bad batch - it comes very well sealed and preserved. Note, after opening it, you should store it in the refrigerator. I have kept unopened tubs of this in the pantry in my house for as long as 8 months after receiving it, and when finally getting around to using it, it's still perfectly fresh, aromatic, and delicious.OK, so now it's opened. Prepare a pound of protein (or you can go all vegetarian as wee do sometimes); cut up the meat into chunks about the size of the last joint on your index finger. Set meat aside and chop up all your veggies - make everything around the same size; if using carrots or potatoes, set those two in one pile/bowl, and the rest of the veggies in another pile/bowl. Place some oil in a pan or wok big enough to hold everything and get the oil hot - for an extra bit of secret flavor goodness, add a bit of roasted sesame oil in with the regular oil. Next toss in however much garlic you like to have, maybe some chopped onion, and for another flavor secret put in some finely chopped/grated fresh ginger. Saute those ingredients in the oil just a bit, then add the meat. If it's red meat, cook enough to almost have it browned, then add the curry paste and stir-fry it with all the meat to get all the flavor locked into each morsel of meat. Next add the potatoes and carrots (if using them) and stir-fry all that around until those are almost soft. next add the other veggies and stir-fry all that until the veggies are cooked but still crisp (in other words very briefly). Notice we have never added in any water yet? That's important! Because ass the veggies cook down, you'll get plenty of water in the pan as those ingredients cook down and wilt (they release their own internal water). Next toss in a can of coconut milk and stir around and cook at lower heat, only long enough to get all the liquid hot (but not so long that the veggies are no longer crisp). At this point it's either done, or (if you want the sauce thicker) you can take a teaspoonful or two of corn starch and mix it into maybe 2 ounces of COLD water until it's dissolved and toss it into the pan/wok and stir everything around just long enough for the sauce to thicken (generally 30-60 seconds more is all the time needed for that. Now for sure it's done, so take the pan off the heat (don't just turn off the stove) so that the veggies stop cooking and stay crisp.Serve over rice.Other goodies to add to the pot for variety and different taste sensations from time to time: peanuts, sliced almonds, roasted sesame seeds, raisins, chopped dates, tamarind pulp.

So far I've cooked with the red paste twice and I'm absolutely in love with these!! I've become obsessed with Thai curry the past few years as it's some of the best food on the planet, so I've been excited to attempt to cook it at home. Upon research I discovered that making the paste is like 90% of the challenge of making a curry, and this one is among the highest praised I heard of, and it definitely exceeded expectations!So far I've made two meals from the paste and they were relatively easy to make and turned out delicious. I followed the directions and started off with searing the paste with some oil and garlic. I mixed in a can and a half of coconut milk (13.66 ounces per can), then added chicken for a few minutes and then frozen vegetables, and added about 1.5 cups of water to delude.The red paste definitely brings the spice and flavor, but it's fantastic because you can control how spicy you want it by either using less paste or delude it more with coconut milk and water. For reference I used 100 grams each time I cooked with it. It comes down to the quantity of other ingredients you add too, I added about 1.5 lbs of meat and 1.5 lbs of vegetables and made a large pot, and paired it with white rice for an incredible meal.I'm excited to try the other flavors and to experiment more, but this is an absolute must buy for anyone looking to do some Thai cooking!

This curry paste has good flavor with a touch of spice for flavor. The instructions are a bit vague but curry is forgiving.

Tasty and I’m happy but I wish this product didn’t have so much salt in it. Got the 3 pack. Lots of flavor.

I cook a lot of Indian and Thai dishes and so I am always using curry pastes. As a result of COVID my usual local source was unavailable, and so I had to look online. I have used this brand before, for the Red and Green pastes, but had never had the Yellow curry paste. I appreciated that this came in a package of 3 and included all three curries. The price was also great - about 20% less in total than I would have spent in the store I normally purchase in. The pastes are in a sealed bag inside the plastic container, so when you open the container you will need to open the bag as well. You can leave the paste in the bag, or scoop it out into the container. It lasts a long time (many months) in the refrigerator after opening. The flavors of all three are terrific!

Thai Curry with chicken (or tuna) over rice is my favorite dish. The Mae Ploy red curry paste, Panang curry paste and yellow curry paste are all delicious, this will be my first try with the green curry paste.. (I use potatoes and a lot of onions, sometimes bell peppers and tomatoes -- with coconut milk and brown sugar.)

I first had green curry from Thailand at 18, and have been looking for the same paste/flavor in the U.S. ever since. This green curry is close, but as it is not the original I seek, I gave it 4 stars (I have changed the rating to 5 stars since trying the other two). I used 5 tbs with one can of coconut milk to get the desired flavor and spice. It has encouraged me to use the red and yellow this week, as I am excited to see how they taste.Update: Red curry was amazing!Update: Yellow even better than red, tasted more like the green curry I was originally looking for....I will do the green again.Update: Green is quite salty, more than that in Thailand. I even (hate to say) added the water that was listed. Still more salty, and I am a salt freak.I am thinking, in order, yellow, red then green with this pack.

Items were well packed and arrived quickly. Great product, good prices.