Reddit reviews Thai Red Curry Paste 14 oz Jar By Mae Ploy

Sure! I usually just throw this together with whatever veg I have on hand, so measurements may not be precise. But it always turns out great.

-2-3T coconut or olive oil

-4 large or 6 small bone-in chicken thighs, skins reserved

-1 large onion, cut into petals

-1 red bell pepper, large dice

-1 garlic clove, minced

-3 red potatoes, large dice (sometimes I use squash instead, if I have it around)

-1 large head of broccoli, cut into bite-size florets

-2-3T Mae Ploy curry paste I usually use the red, which is medium heat. Yellow is milder, green is spicier.

-1 Kaffir lime leaf, if you have access to them. If not, nbd.

-1 can coconut milk

-1 c chicken stock

• 1/4c cornstarch slurry (equal parts cornstarch and water)
  
  Garnishes:
  
  -Minced basil
  
  -Toasted coconut (it’s a good idea to make extra for next time)
  
  -lime wedges
  
  -fried chicken skin, minced
  
  Method:
  
  -Heat up a large, deep skillet to medium heat, add oil.
  
  -Heat a second smaller pan for skins. Lay them in flat, turn to medium heat, and keep a close eye on them while you’re putting the curry together, turning often. Your goal is a very crisp skin. This usually takes 10-15 minutes. Once they’re done, pull them out and set on a plate lined with a paper towel.
  
  -Brown chicken thighs on both sides, in large skillet. Once browned, pull them out and set aside.
  
  -Add onions and pepper, along with a teaspoon or so of Kosher salt. Scrape bottom of pan while cooking. Once onions are translucent, add garlic, cook for 30 seconds or so.
  
  -Add chicken stock and stir, then add coconut milk. Add in curry paste, breaking it up to incorporate well. Add potatoes and/or squash and lime leaf, if using.
  
  -Return chicken thighs to pan. There should be enough liquid to just cover the thighs. If not, add more stock, or even water is fine.
  
  -Boil, then turn to simmer and cover. Set a timer for 20 minutes, check for seasoning and curry strength about halfway in.
  
  While that’s cooking
  
  Prep your garnishes, and make yourself some rice.
  
  -mince basil
  -toast coconut
  -cut limes
  -mince chicken skins
  
  When your timer goes off, pull off the lid of the curry, add no more than 1T of your cornstarch slurry and stir. Take it easy with the slurry. Too much and you’ll have a disgusting, gloppy mess. The consistency you’re looking for is nappe, or just thick enough to cover the back of a spoon.
  
  -Add in the broccoli, cover and cook for 3 more minutes. Take off the lid, and give it a stir.
  
  Put that shit over rice.
  
  -Garnish with a heavy hand.
  
  -Enjoy!

Mae Ploy is a highly regarded curry paste and can be found in some groceries in the asian section.

It has much better flavor than the "Thai Kitchen" crap you'll find in most US grocery stores. Also, it holds in the fridge for numerous months and you only use a few tablespoons (I like it hot!) per dish.

I buy mine on amazon.

Get out your globe (at least figuratively) and look at cuisines on the same latitude (plus or minus from the equator) as his native place. Those cuisines will generally have similar available herbs, spices and cooking methods. but be totally different from his home cuisine, so you are not making a "bad copy". I have a Guatemalan future son-in-law and made the discovery quite accidentally when I caused him to fall in love with northern Thai food, which we love around here. Cajun and Gullah cooking also fit the pattern.

Your comment about curry surprised me - a lot - because Thai is built on herb pastes, but if you grew up with Mediterranean, your understanding of curry may be shaped by the India trade. Try a Mae ploy paste for a dead easy meal that I cannot imagine he would reject. You need only coconut milk, protein and veg to get dinner on the table in a half hour.

If you grew up in old time Southern, you grew up with a relish tray on the table: chow chow, tabasco, quick pickle type stuff. He did too, but more likely chili oil, chopped peanuts, sesame oil and fresh herbs. A lot of meals that may not appeal to him they way you intuitively spice them may seem quite good to him, if he has condiments to tailor them to his taste.

I would also commend sitting down together and watching some Hot Thai Kitchen together so you can get him to explain more about how to please him in the kitchen ... feeding 'em and laying 'em are about communication, at the risk of being inappropriate.

SO EASY:

Curry paste

• You can buy this on Amazon
  
• https://www.amazon.com/Mae-Ploy-Thai-Curry-Paste/dp/B0091UW4QS/ref=sr_1_1_a_it?ie=UTF8&qid=1478982408&sr=8-1&keywords=thai+curry+paste
  
• Note that all but the Yellow curry paste from Mae Ploy contain shrimp paste, so keep that in mind.
  
  
  Coconut Cream
  
• Buy something like this at the store; prices are absurd on Amazon, so you'll want to shop local. You can usually find something for $1-$2 per can:
  
• https://s-media-cache-ak0.pinimg.com/236x/bc/60/0b/bc600b27f226d6e9371824f790ceea2e.jpg
  
• You want coconut cream/milk in a CAN. Not watery, watered down 'coconut milk' packaged in a box for drinking, this won't work. The can will be filled with a little bit of coconut water and the rest will be a solid cream that melts when you cook it.
  
  
  Instructions
  
  All you have to do is put a little oil in a saucepan and turn the heat to medium. Put 1-2 tablespoon of the curry paste in the oil and let it simmer for a bit, making sure that you play around with it and ensure that it's getting heated thoroughly. After 5 or so minutes of this (the curry paste begins to get ever so slightly golden brown), lower the heat to a simmer and dump the jar of coconut cream into the saucepan. As the cream melts, stir the mixture well. Let simmer for 5 - 10 more minutes.
  
  
  Done
  
  
  You now have curry that tastes exactly like it does in a restaurant (most restaurants actually use curry pastes.)
  
  Combine with your protein of choice, some veggies, pour over rice, whatever you want.

145 for 2 hours, generally lazy and just throw some chupicabra seasoning in the bag.

If we're eating it right there, then simple pan fry. Otherwise we use them for salad and so I don't even bother with the frying as it'll just be chopped up.

Also, I started toying around with throwing in mae ploy curry paste in the bag, with no other ingredients. Tried it once so far, and is super easy mock-thai curry. Not quite there yet, still working on experiments but it's been great.

Just don't add a lot of juice/sauce to it when it cooks. Sauces added in SV just leach flavor out of the meat, it doesn't imbibe them into it. You make meat flavor sauce, not sauce flavored meat.

I do it in stages for a stir-fry. First the ginger-garlic paste, plus lemongrass if it's Thai or Vietnamese, plus the vegetables. I may prepare them differently depending on whether I'm doing a "ding" dish, but in any case, veggies first. then I remove them from the wok. Then the meat, cooking fast and hot. If I'm doing a curry, I throw in a tablespoon or two of the curry paste with the meat, and cook for a minute or two.

Then combine the meat and veg, add the sauce (or coconut milk, if you're doing a curry), toss a few times, and done, unless I have to bubble it for a few minutes to reduce/thicken or to concentrate the flavors of a curry (adding cashews/unsalted peanuts plus chiffonade of coriander/cilantro at the end, if it's a curry).

I don't ever add water. Teriyaki is only for marinade for me

This recipe is amazing and so easy: http://thewoksoflife.com/2015/08/red-curry-chicken/

This is the curry paste I use: https://www.amazon.com/gp/product/B0091UW4QS/ref=oh_aui_detailpage_o04_s00?ie=UTF8&psc=1

Good grief, I'm all over the place right now.

My wife and I are Thai curry fiends. I will give what tips I can, and a simple recipe.

1. You mentioned "jar" curry paste. Most of the traditional pastes come in bags, and are in containers. Psychodelta mentions May Ploy coconut milk, which coincidentally, makes our favorite brand of paste. You can find it in any Asian market, and it will look like this. (all their flavors are great)
   
   
2. Coconut milk. Any brand is fine by me, but there are 3 types. "Regular", "Premium" and "Coconut Cream". All are basically the same thing, with varying amounts of coconut cream/fat added to water. You're looking for that rich mouth feel of a restaurant curry, as opposed to a more traditional "thin soup", so you want the premium here. It's about twice the price, but it makes a world of difference. (the coconut cream is too thick, and usually used for dessert applications).
   
3. Those combined with the meat of your choice will give you the base of your dish. Now to contemplate addons:
   
   

• A slight sprinkle of brown sugar will increase your sweetness, and richen your color
  
• Onion
  
• Bamboo shoots (again, purchased at Asian grocery. Adds a nice crunch and texture
  
• Spices. Garlic, cayenne, or minced thai peppers (Serrano peppers are pretty close here)
  
• Baby peas. not too many, but a small handful. Again, texture/color.
  
  BONUS STAGE
  
  We made this for years, but there was still a Thai restaurant that added another flavor we just couldn't nail down. As it turns out, it was strips of kaffir lime leaves. If you are a Thai curry fanatic, this is the piece that really brings it all together. The bad news is, they are usually pretty difficult to come by, so we decided to just pick up a tree and plant it for year-around access. (we live in Texas, so we don't have to keep it indoors).

Traditional Thai food minus the rice is very keto friendly. Lots of exotic green stuff and meat salads.

Real thai cury is not all sugary. It's just paste plus coconut milk. What's with the coconut oil craze when coconut milk is sweet keto nectar?

https://www.amazon.com/Mae-Ploy-Thai-Curry-Paste/dp/B0091UW4QS

https://www.amazon.com/Thai-Kitchen-Organic-Coconut-13-66/dp/B00M8VSKW4

https://www.amazon.com/Mae-Ploy-Red-Curry-Paste/dp/B0091UW4QS/ref=sr_1_2_a_it?ie=UTF8&qid=1498371833&sr=8-2&keywords=mae+ploy
Here try this! They have it on Amazon :)

It's mostly in the curry paste.

I am lazy so I break down rotisserie chicken from costco - it's already cook, so I just have to make a sauce and lightly toss, reduces cooking time.

1. • So chop up bell peppers, and cook them in a pan with garlic + red pepper.
     
2. • Then add onions (I use prechopped, can't stress how lazy I am) - they are prechopped so they are smaller than the bell peppers - so I add them in a bit later.
     
3. • Then add cherry tomatoes when the onions are ~1-2 mins away from being done.
     
4. • This is the part where we season (if you use rotisserie like I do, because that chicken is already seasoned - otherwise do it after the chicken is added)
     
5. • Then add the chicken to reheat, don't cook too long once chicken is in or it will be dry.
     
6. • Once chicken is hot, push apart a hole in the middle and put in a good portion of the paste, smoosh it and let it heat up a bit, you will smell it soon, make sure the hood is on.
     
7. • Add cocnut milk (depending on your macros, this might be a lot, it is a lot of calories).
     
8. • Add Chopped basil and cilantro and season one last time
     
9. • simmer for ~1-2 mins
     
     I used about 1200g of chicken, 2 bell peppers, 142g of onions, 1 pack of cherubs tomatoes, 50g of the paste, 40% can of coconut milk (~ 2 servings)
     
     ~289 calories with ~40g of protein per serving if split 6 ways.

I get mine on Amazon because I am super lazy. So far it works great! I also have their green curry paste.

Online is extremely overpriced (especially the korean one because it is 10 seperate packages. Probably enough for 4 weeks though!), but here is what I found: I live in a bigger city so my asian store sells those buckets for under 5 bucks and a big bag of the korean curry for like 6.

Korean: http://www.amazon.com/Ottogi-Instant-Curry-Mild-6-7ozX10CT/dp/B004LSOD32

Thai Red: http://www.amazon.com/Mae-Ploy-Thai-Curry-Paste/dp/B0091UW4QS/ref=sr_1_2?ie=UTF8&qid=1451584616&sr=8-2&keywords=thai+red+curry

Massaman: http://www.amazon.com/Mae-Ploy-Matsaman-Massaman-Curry/dp/B000EIE7GQ/ref=sr_1_2?ie=UTF8&qid=1451584710&sr=8-2&keywords=massaman+curry

Thai Green: http://www.amazon.com/Mae-Ploy-Green-Curry-Paste/dp/9742356831/ref=sr_1_2?ie=UTF8&qid=1451584657&sr=8-2&keywords=thai+green+curry


Edit: The thai ones need coconut milk cans (about 70-99c) and the red and green curry one tastes so much better if you put egg plants in there.

Thai Turkey Red Curry

Requires some unusual ingredients. Takes about ~15 minutes to cook and is hearty, spicy, & super YUMMY.

Ingredients

• 8.5 oz White Turkey meat, shredded
  
  
• 1 tbsp butter
  
  
• 4 tbsp Mae Ploy Red Curry Paste http://www.amazon.com/Mae-Ploy-Thai-Curry-Paste/dp/B0091UW4QS/
  
  
• 2 tbsp Mongolian Fire Oil http://www.amazon.com/House-Tsang-Mongolian-Fire-Oil/dp/B005K538YK/
  
  
• 1 can Coconut Cream
  
  
• 1 tsp dried porcini mushroom powder
  
  
• 1/4 c. cilantro leaves
  
  Frying pan and saucepan
  
  Instructions:
  
  

1. Heat medium saucepan to low
   
   
2. Add coconut cream, mongolian fire oil, and 3 tbsp of red curry paste.
   
   
3. Stir and break up all curry. When simmering lightly, add porcini powder
   
   
   
4. At the same time, heat the frying pan to medium high
   
   
5. Place 1 tbsp butter + 1 tbsp red curry paste, stir.
   
   
6. When sizzling lightly, add turkey and cilantro, stir thoroughly
   
   
7. Fry for ~5-6 minutes, until golden brown
   
   
8. Dump turkey and butter into coconut milk
   
   
   Stir evenly. Add water if desired. Nom!
   
   
   
   
   Pairings: Wash down with a tall glass of micellar casein.
   
   
   The Count:
   
   Serves 2
   
   

• Calories: 920
  
  
• Fat: 70g
  
  
• Carbs: 8.6
  
  
• Protein: 61.8
  
  
  
  
  

In case you're actually curious, I like this curry paste, and this fish sauce.

I learned to make thai red curry by watching this video.

Couple of things I do:

• I haven't been able to find kaffir lime leaves or thai basil without driving 40-50 miles, so I just leave them out and I'll squeeze a little bit of lime juice in the curry. Not super authentic or restaurant quality, but it makes something that tastes good. Thai basil is especially excellent though, and if you can find that, definitely add it.
  
  
• I don't like the brand of thai curry pastes you can get at the grocery store (here it's Thai Kitchen), they just taste off to me. However, Mae Ploy is a great brand you can get off of Amazon and is a much better value, imo. A much larger container that will last you forever (mine's been in my fridge a couple of years now and it still hasn't gone bad) and only a dollar or so more expensive than the grocery store stuff.
  
  
• I've made thai curry with low fat coconut milk before. Honestly, if you have health concerns about the fat/caloric intake, just make it less often and eat as a treat. Low fat coconut milk doesn't temper the heat, no matter how little paste you use, and you'll just end up a sad fire breathing dragon. Cook's Illustrated did a test of popular brands - I use Thai Kitchen since it's what I can find in the grocery store.
  
  
• I don't eat vegetarian/vegan, but thai curry is extremely versatile in what you can put in it. I usually eat red curry and my absolute favorite addition to it is pineapple. As far as vegetables, I usually put peas, carrots, bell peppers, and tomatoes. As a general rule, stay away from green leafy things, but feel free load it with a ton of vegetables and experiment! If you/anyone you serve eats meat, just about any kind of meat will go well. Chicken, pork, beef, and fish all work really well. Squid is actually really amazing for red curry if you're feeling fancy.
  
  
• I'll eat it over just about any kind of rice but jasmine is the best.

US Amazon link for lazy