Mae Ploy, ตราแม่พลอย · 1000g
Mae Ploy Red Curry Paste
What it is
This is a concentrated paste made from a blend of dried red chilies, lemongrass, galangal, garlic, shallots, and other aromatic spices. It forms the flavor base for many Thai red curry dishes. The paste is typically quite potent, offering a deep, complex flavor profile with a significant level of heat.
How people cook with it
Red curry paste is a fundamental ingredient for creating authentic Thai curries. It can also be used to add a spicy kick to marinades and stir-fries.
- Flavoring Thai red curries
- Marinating meats and seafood
- Spicing up stir-fry sauces
- Adding depth to soups
To make a red curry, sauté a portion of the paste in a little oil until fragrant. This step helps to bloom the spices and release their full aroma. Then, add coconut milk and stir until the oil separates. Simmer until everything is cooked through and the flavors have melded together. Adjust the amount of paste used based on your desired spice level and the richness of the other ingredients.
How it differs from similar foods
Compared to some other curry pastes, this one is known for its intense heat and robust flavor. It often contains a higher proportion of dried chilies, contributing to its vibrant red color and fiery character. It is a very traditional and authentic Thai-style paste.
Who it is for
Home cooks looking to prepare authentic Thai cuisine will find this paste essential.
How to keep the rest
After opening, transfer any unused paste to an airtight container. It can be stored in the refrigerator for several weeks. For longer storage, freeze the paste in small portions, perhaps in an ice cube tray, and then transfer the frozen cubes to a freezer bag.