Mae Ploy Thai Yellow Curry Paste - 14 oz jar

Ok I've ordered this several times because it is amazing! Here is what I do: 30qt stock pot or larger (I filled it to the rim) Chicken stock or broth (a lot) Potatoes 5lbs Carrots 3lbs Onions 4 large Chicken 6lbs+ This awesome paste! Coconut milk Coconut cream Jasmine rice First this is what I do. This is not authentic. I'm a basic white girl in the Midwest. Start heating 10 cups of chicken broth or stock in your stock pot to boiling. I julianne the carrots I prefer to Julianne the onions but I have to dice and hide them for my husband and kids. I cut the Potatoes into 1cm rounds and quarter those rounds. Like little potato chunks. The Chicken gets cut into small chunks like 1/2 in to 1 in cubes. Throw all that into a huge stock pot and put more chicken stock or broth in to cover the meat and veggies and add in the curry paste. Mix that mess all up and boil it until the veggies and chicken are cooked through. Add 4 cans of coconut milk. Cook up the jasmine rice. However much you need for that meal. Layer rice and curry then add cream to taste. Done! Open up some Coconut cream and use that to take the heat down if you need to. It helps meet the spice needs for everyone. I think it makes it look real tasty drizzled on top. We feast and then I take whatever rice is left over and throw it in the pot. Then I bag up the leftovers the next day when its had time to cool down in my secondary garage fridge. It also gives the veggies extra time to soak up the spice. Its great to have single serve microwave meals that I can throw on rice. Also freezing the leftover rice in the mixture essentially turns that rice into a fiber. Its like a new element altogether. So yeah, that's how my family likes it. Easy peasy, cheap and delicious. If youve ever enjoyed the warm heat of yellow curry at a restaurant, youll love this. Its AMAZING!

I love this stuff. Delicious and perfect for making mild but still quite spicy Thai-style curries and soups. Lasts FOREVER as you get a LOT in a tub. A classic.

Made a super delicious yellow curry with this paste. It is a plastic bag of curry paste inside of the cardboard container. It was a bit hard to open and use at first. It smells really good and turned out really well in the yellow curry recipe I followed. Delicious flavors.

New to Thai cuisine, I asked to try a milder curry, my tastes running to a maximum of medium heat. Yellow curry was recommended, and the coconut milk based Thai version was a treat with both seafood and chicken-something I've had occasion to order again and again. So when trying to re-create the taste sensations above, I was less than thrilled at the idea of grinding individual spices, purchasing a number of pricey ingredients with limited shelf life and narrow applications. I did some research and found that many Thai housewives rely on the time and labor savings of using high quality curry pastes as the basis for soups, curries and more. Mae Ploy was one of the brands repeatly mentioned as high quality and fresh tasting. This brand comes in a handful of flavors and heat levels, with the Yellow Curry Paste being the first I was eager to try. It has a shelf life of 2 years, and the large plastic pouch also keeps very well nestled in its own colorful tub in the refrigerator. The flavors of lemon grass, shallot, gingery galanga, kaffir lime peel, warm spices and red chili are very well balanced. This is the only Mae Ploy Curry paste without shrimp paste, making it vegan-suitable as well as delicious with shellfish, fish or fowl. I like to snip off one corner of the clear packet, then squeeze out just the amount I need-anywhere from 1/2 teaspoon to 2 Tablespoons, depending on the recipe. This helps to maintain freshness and flavor and avoid waste. For Thai curry, I will combine the Yellow Curry Paste with a small amount of chicken broth, then add 3/4 Cup more broth per person, plus a can of coconut milk to mellow and round the flavor. A cup or two of chunked seafood or chicken, plus cubed potatoes and onion-simmered together for about 30 minutes- makes a very satisfying dish to serve with either traditional sticky rice or more the more occidental long grain variety. Mae Ploy's Thai Yellow Curry is also delicious with just a bit added to your favorite dip, salad dressing, or try a teaspoonful combined with 1 cup of sour cream or plain yogurt 'painted' over your favorite fish fillets and baked just until cooked through, (about 15-20 minutes at 325). The fine quality of this product has encouraged me to order another flavorful curry paste-also excellent-and I would highly recommend this product for those wishing to re-create favorite restaurant fare at a reasonal price, without tedious preparation.

I love Thai curries, but much of the stuff available at my local supermarket is rather bland. I decided to try this curry paste and found it to produce much better flavor. Plus, it’s so easy to use! One thing to note - this yellow curry is pretty spicy. Fortunately, I can control that to some degree (yes, the pun was intentional), by using less paste in my recipes. I bought two tubs, and each show an expiration date that is 18 months away - nice!