Mae PloyRed Curry Paste, 400g

I thought I'd try this as it was reccomended by a thai chef and the stuff from the supermarkets just doesn't quite cut it. This stuff is the real deal. Full of flavour and just the right amount of spice kick.

This curry paste is absolutely amazing! Just one teaspoon will give you the taste experience of your life! It's warm, sweet and tasty. Just chop some onions and red peppers, fry them for 5 minutes, add the paste and fry for a further minute then add coconut milk and simmer down until it's almost at the thickness you want then add some prawns and cook them through for another 5 minutes. If you want it to absolutely blow your head off, use two and if you are completely insane, use three!I use ready cooked, frozen prawns but thaw them before use. That way, all you are doing is heating them up and the times I've given above are for using with cooked prawns - I don't know how long you should cook fresh ones because I've never used them.The red paste works best with prawns but I suppose you could use it with chicken as well. Personally, I prefer to use the green curry paste for chicken or Quorn. Same recipe as above but fry the chopped chicken/Quorn along with the veg, then add the paste, fry for a further minute and add the coconut milk, simmering until you get the desired consistency. Adding a few whole baby tomatoes at the end of cooking also works well with the red curry sauce. I know it's probably not authentic but it gives a nice sweet flavour and takes away some of the heat.Personally, I prefer these Thai curries quite thick but I think the authentic way is to have the sauce quite thin. If you are making it yourself, you can have it however you want and never mind how much a Thai chef would laugh at you for doing it wrong - just do it!Also, I find it easier to use if I ship the whole lot out of the plastic bag and into the container. It's a bit messy and time consuming but worth it in the end, Just squish it all out and tamp it well down and it will last for up to a year in the fridge. I've had green curry paste pots for well over a year and apart from the lemongrass flavour dying a little, it has still been hot and tasty.

The only Thai curry I will eat and the best paste for it is this one eaten this one for many many year couldn’t recommend any more

Our local Thai restaurant use this and we've used Mae Ploy for years - the green one - and thought we'd try this.In order of preference, I like the green, yellow (need to use quite a lot of paste to get the taste) and then red Mae Ploy.Hubby likes: Yellow, red and then greenDaughter likes: Red, green and then yellow.So there you go, what this review is telling you is they're all delicious but taste is a weirdly individual thing! Such fun who gets to win which one we're having (the cook always wins!)!

Good value, great taste

The best Thai curry paste available in the World to the rest of us not in Thailand. Absolutely delicious.

Super tasty yum yum

This is brilliant. So easy to use. I fry some onion, add a tablespoon of paste, cook for a minute or so, add coconut milk and you are done. Just add whatever you fancy to the sauce. Serve with rice, noodles, etc. Simple and very tasty. Highly recommend.