Mae Ploy Panang Curry Paste 400 g

I'm absolutely blown away by this paste, it's literally life changing! As we're now having this meal once a week. It produced one of the most tasty curries of any type that I've ever had, with the added bonus of being incredibly quick and simple to use. There's no need to over complicate the dish, you don't even need onions, garlic or ginger, it's all in the paste! (If you can take the heat of the recommended 50g). It's so tasty.I used 500g of diced chicken (portion for 2) to a wok in oil. After frying that off added the paste. I used the chicken first as all the water/chicken juice makes the paste much easier to work with, as it's very thick. As per another review gave it a good 4-5 minutes fried, then mixed it up and added 400ml coconut milk in 2 batches to ensure good mixing. (Tip, ensure you give your coconut milk a good shake in the tin before opening, otherwise most brands will separate). Things I did add was about half a tea spoon of demerara sugar, some fresh basil and a very small dose of fish oil. I then boiled some rice and that's it, simple! the whole dish can easily be done in 20-30 minutes.The downside - heat! If you don't like hot food (or at least 'medium heat' this isn't for you. The recommended use is 50g. I did this on first use to 400ml coconut milk it came out 'hot'. Probably the equivalent of your average madras from the local takeaway. Although this is hotter than I prefer, it was so tasty that I was more than happy to accept the added heat. My other half however, said it was too hot for her and didn't like it as she 'could only taste the heat'.2nd attempt and I reduced the serving to 35g to 400g coconut milk. It was still hot, although my other half said it was better. In my opinion it did unfortunately lose a lot in terms of flavour. I couldn't describe 35 as 'packed full of flavour' but it was still enjoyable. If reducing to 35 or less, perhaps this is when you need to consider adding your own fresh garlic etc so boost the flavour.In summary, I think to enjoy this to it's fullest you do need to like hot food, and I'd really recommended starting off at 50g/400 and reducing from there. See what the maximum heat you can tolerate is, as the incredible flavour will be reduced.I really wish Mae Ploy made the same thing with less heat, as it just seem disproportionately hot. Not a deal breaker for myself but will be for some.Another note, when I brought this a few weeks ago it was around £1.95 with free prime delivery. It seems to have doubled in price now as amazon don't have it in stock. I already have a price alert set up! Unfortunately this is the one mae ploy paste that my local chinese supermarket doesn't sell.

This makes the best Thai curry ever, cut up a fillet of pork and some other easily obtainable ingredients , follow a recipe ( my go to is Hot Thai Kitchen on you tube) and bang awesomeness on a plate.If you like Thai food get this.

Lovely flavour and very smooth. A tablespoon is enough to make a lovely curry. I bought the red and green curry too and split it into 50g pots with lids (also available on Amazon) and freeze them and get a pot out when needed. Highly recommend.

Great taste and size for the price

curry paste lovely to use for curry's tastes great

Amazing product. Can't get enough of it !!!!

This is a fairly dry, concentrated paste (ingredients are listed in the product description). 400g of product sealed inside a heavy duty poly bag packed inside the plastic carton. Easy to snip a corner off the poly bag and squeeze out what you need - 40g is the recommended amount (about the size of a finger) and press the bag back into the container. It needs gently frying off with a little oil in a wok to make it a little more workable before any more ingredients are added - I make a coconut milk from coconut milk powder mixed with water - probably a bit thicker than a tin of coconut milk, put a cupful in with the spices & oil, cook gently until I've got a thick sauce with the oil just splitting.I think Panang is supposed to be made with beef, but this is such a forgiving spice base, it's really delicious with breast of chicken.Once the added meat is cooking well, I'll add another cupful of coconut milk and a spoonful of demerara sugar plus a handful of finely chopped peanuts or a dollop of peanut butter. The recipe calls for palm sugar, but demerara is a good enough substitute.Finish off with shredded lime leaves, although I tend to use Basil if I can't get fresh lime leaves.This paste is already well balanced for flavour - hot, salt, sweet & sour. I might, or might not, add a bit of fish sauce. Doesn't need anything else, flavour wise, it's all there. Hot, spicy and delicious Thai curry.Lovely with rice, and this curry can be made in about half an hour with this spice paste if you use chicken.

Nice taste be carefull how much to use ,use to your taste can be hot