Reddit reviews 6 Can (4oz. Each) of Thai Green Red Yellow Curry Pastes Set

Seconding Maesri, it's absolutely amazing and VERY easy to prepare. I buy on Amazon

Where do you get those? I don't think I've ever seen them at a local grocery store. Are the prices on Amazon reasonable? I'm seeing like this :. 6 Can (4oz. Each) of Thai Green Red Yellow Curry Pastes Set (Original Version) https://www.amazon.com/dp/B000QU3JM0

There is nothing wrong with using a good pre made curry paste. Maesri is a good brand with authentic Thai ingredients. You can buy it on Amazon if you can't find it locally. Beware, it is pretty hot.
https://www.amazon.com/4oz-Green-Yellow-Curry-Pastes/dp/B000QU3JM0/ref=sr_1_6_s_it?s=grocery&ie=UTF8&qid=1495500050&sr=1-6&keywords=curry+paste

Thai red curry:

1. Paste (http://www.amazon.com/4oz-Green-Yellow-Curry-Pastes/dp/B000QU3JM0/ref=sr_1_3?s=grocery&ie=UTF8&qid=1410385019&sr=1-3&keywords=thai+red+curry+paste)
   
2. Coconut milk.
   
3. Chicken (or shrimp and muscles)
   
4. Fresh basil.
   
5. Grape tomatoes
   
6. Pineapple (fresh cubed).
   
7. Sliced carrots.
   
   On low heat with a little oild, mix the curry with enough water to dissolve it. Slowly add coconut milk and water to bring it to fat content, taste, and consistency. Set the chicken on top, but don't mix (I don't know why, but this is what my mother-in-law does). Let it cook slowly and add water or coconut milk to preference after the chicken is cooked. Turn it off, put a lid on, and let it sit for a few hours.
   
   Before serving, bring to a slow boil. Drop the fruits and vegetables in and kill the heat. Serve it with rice.
   
   EDIT: Add sliced jalapenos for more spice, but add them a little earlier than the vegetables/fruit.
   
   BIG OH F**K EDIT: You need fish sauce if the curry isn't already salty. Get some and and salt to taste. If the curry is already salty, then add just a little to bind the flavors shortly after adding the meat.

Going home in a bit to make my first attempt at thai green curry. note that i'll be using a paste.

My current plan is dice and cook chicken, remove, dice and cook eggplant, onion, carrot, bell pepper, wait for them to soften, then add coconut milk (14oz?) and a half a jar of paste and then simmer for 10 mins or so then add the chicken back along with soft veggies like maybe snow peas? Then simmer 10 more mins and top with basil and bean sprouts.

I've never made a thai dish before so let me know if you got a killer veggie combo, I'm just sort of making it up

Here you go...
https://www.amazon.com/gp/product/B000QU3JM0/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

Very pleased and no shrimp like many curry pastes I was running across.

I usually make at least 2 curries at a time, one vegetarian and one meat-based. My vegetarian yellow curry usually has potatoes, cauliflower (fresh or frozen), onions, garlic, garbanzo beans (dried - soaked and pre-cooked or canned), frozen peas, some golden raisins and maybe some fresh spinach simmered in coconut milk and curry paste. When you prepare a vegetarian one that is just as delicious as the meat-based one, the meat consumption goes down. (I use the green for chicken and the red for beef.) You can buy the cans of curry paste at an Asian market for about $2 USD each. Tofu also works very well in any of these curry pastes.

Try curry pastes! http://www.amazon.com/4oz-Green-Yellow-Curry-Pastes/dp/B000QU3JM0/ref=zg_bs_16321141_5

My friend that grew up in SE Asia uses this brand
https://www.amazon.com/4oz-Green-Yellow-Curry-Pastes/dp/B000QU3JM0/ref=sr_1_3_a_it?ie=UTF8&qid=1506627094&sr=8-3&keywords=thai+curry+paste

She likes the pink can and the green can (and would kill me if she found out I call them like that) for those days you can't be bothered.

I just bought them and haven't used them, but I trust her taste in this sort of thing.

Surely Amazon.com has vegan curry paste.

6 Can (4oz. Each) of Thai Green Red Yellow Curry Pastes Set https://www.amazon.com/dp/B000QU3JM0/ref=cm_sw_r_cp_apa_cMRhyb81FM7CH

If you'd like a simple starting point for thai curries, this right here is a fantastic starting point. There are also variety packs to try different ones.


Massaman Curry is one of my favorite things in the world. I typically make it with chicken, potato (sometimes sweet potato), sometimes with carrots, green peppers, or onion, always over rice. Don't forget to cook the peanuts either! :)


Next up is to grab some fish sauce, lemongrass, and ginger. I personally like Squid fish sauce. It is foul beyond belief if you give it a smell or pour it in a hot wok but it works magic. (I also add it to chili and meatloaf for umami). For the ginger and lemongrass, I won't lie, I often by those tubes of crushed stuff instead of actual lemon grass and ginger.


The Maesri pastes are a good starting point but working a little variation of the fish sauce, lemon grass, and ginger can get you a much better flavor.


For heat some sambal oelek is a pretty (this is a nice 3 pack of thai seasonings that has fish sauce and the chili paste) and maybe some ground thai chili.


Here is a recipe you can use as a starting point, I'd recommend frying the paste a minute or two then add coconut milk and letting that simmer a bit before getting into the rest of it. I personally wouldn't add peanut butter, though I make sure to cook with actual peanuts. If you have problems finding the tamarind paste, you'll be fine, though it is a good one to have.

I see you mentioned curries in another post but they. are. SO. EASY. Seriously, I dunno what access you have to ethnic stores but this red curry paste I can find in almost any store but if I'm near an asian store I pick up this Maesi brand. My recipe is 1) Saute any vegetables and/or meat you have. Onions, carrots, zucchini, red pepper, whatever. 2) Throw in some of the curry paste and cook it for 1-2 minutes. 3) Dump in coconut milk. Seriously that's it. Maybe a pinch of sugar/fish sauce/cayenne/ginger if I feel like it. It's my go to when I need something quick and to use up any left over produce.

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Also what about turkey? Burgers or stuffed bell peppers with turkey meat are great, or just do a half-and-half turkey meat with something like lentils for a bolognese pasta sauce.