Reddit reviews Mae Ploy Thai Panang Curry Paste - 14 oz jar

Making your own curry pastes is not hard and I do it fairly often, but my go to on a standard curry paste is Mae Ploy:
http://www.amazon.com/Mae-Ploy-Panang-Curry-Paste/dp/B000EICJWA

They make a whole line of different choices. The pastes keep well in the fridge after opening.

You might consider this cheating, but for curry I usually just use Mae Ploy curry paste (I like the Massaman and Panang, but their all good.) These are Thai curry pastes, so a little bit different than Indian curries, but the same basic principle. You can find these at most decent Asian grocery stores and even at some larger regular grocery stores, and failing that, Amazon. There's probably some good Indian curry pastes out there, too; I just haven't tried them yet.

Even if you plan on making your own curry at some point, trying it first with a premade paste is likely going to help you succeed right from the start, and I think it's cheaper than finding some of the spices you'll want (some of the ingredients can be hard to find). It will help you understand what it's supposed to taste like, how the cooking process will work, and you can always add certain spices or extra heat to customize it (I sometimes throw a few cinnamon sticks in while it simmers.) Most recipes I've seen start by making a paste anyway. I always add extra chili pepper to kick up the heat, but some people will find these pastes a little too spicy for their liking.

[Just to clarify, this is not the same as those simmer sauces that come in glass jars. Those are usually about $4 bucks or so, and only make enough for about 3 or 4 servings. This paste comes in a plastic tub for about $6, and usually makes about 7 or 8 meals for me, with about 3 or 4 servings each. If you plan on making your own from scratch one day, this will be pretty much the same as the second half of that process. For the Mae Ploy, you usually need a can of coconut milk, but other than that, just the meat and veggies you want, plus any spices you want to add to change up the flavor a bit. I often drizzle with fresh lime juice and top with fresh cilantro. Chopped peanuts or cashews can also add a bit of flavor and texture.]

The Asian market nearby carriers Mae Ploy curry paste for like $2 and it's changed my weeknight curry life.

Plop about 50 grams of paste in your skillet, add some coconut milk, meat and veg, and, blam, minimal prep 20-minute curry.

This stuff is great! http://smile.amazon.com/Mae-Ploy-Panang-Curry-Paste/dp/B000EICJWA

Thai:Panang Curry Paste, Coconut Milk (can), peanut butter (couple three spoonfuls, to taste). Makes the creamiest, tastiest curry.

I can post an easy but not from scratch recipe, but probably more authentic than most, also easy for what is a very elaborate dish


Buy this, https://www.amazon.com/Mae-Ploy-Panang-Curry-Paste/dp/B000EICJWA

This is the closest to Rendang flavor of all mae ploy spices

It's basically a puree of all the spices you need and lasts forever. (30-40 servings)

Fry 50-100 g of the paste in oil and then add beef short ribs and brown.

After browning add 2 tins coconut milk and simmer for 3 hrs. Remove the bones which should have fallen off by now and reduce to a very thick mixture. With 10-20 mins more add a little, fish sauce, chili paste, and sugar, and lime juice. (very important with se Asian food to get fishy, spicy, sweet and sour balanced properly, experiment)

Serve with rice

That sounds like Mae Ploy Panang Curry Paste. Mae Ploy is almost impossible to go wring with. I've seen a couple Thai Redditors declare it better than their mom's fresh made paste, so... :)

It might be more, to be honest I eyeball it.

I use this stuff that I buy at the local asian grocery store: https://www.amazon.com/Mae-Ploy-Panang-Curry-Paste/dp/B000EICJWA

Its actually in a vacuum sealed bag inside that jar and I use half the amount. So 7oz.