Combo 6 in 1 : MAE PLOY Curry Paste in Green/Red/Yellow Flavors - 50g each
MAE PLOY 绿/红/黄咖喱酱 - 每个 50 克
MAE PLOY Green Curry Paste 50g
泰娘绿咖喱酱
Green Curry Paste is added to chicken or other meats, as well as seafood, noodles, vegetables, tofu or wheat gluten. This paste will create sumptuous curries. Easily make a sumptuous chicken curry using the recipe below, plus a wide range of other Thai dishes that are certain to please. I have many different varieties of curry pastes and seasoning available at Chiang Mai Thai Products.
Made from: Chilli 31%, lemongrass 21%, garlic 18.5%, salt 12.5%, galangal 8.5%, shrimp paste 4%, peel 2%, coriander seeds 1%, shallots 0.5%, cumin 0.5%, turmeric 0.5% and pepper 0.5%.
Kaang Keaw Wan. 1. Heat a wok or frying pan and add 1 cup (240ml.) coconut milk together with the contents of this packet. 2. Add 250g of sliced beef or chicken and stir fry until done. Add 1 cup (240ml.) water. Bring to the boil. 3. Add some eggplant, sweet basil, lime leaves and chilli. Cook until tender. 4. Add fish sauce to taste. Serve with cooked rice.
MAE PLOY Red Curry Paste 50g
泰娘红咖喱酱
Ingredients: Dried Red Chilli 22.5%, Garlic 20.0%, Lemongrass 17.0%,
Salt 16.0%, Shallot 11.0%, Galangai 6.0%, Shrimp Paste (Shrimp 83%,
Salt) 4.5%, Kaffir Lime Peel 2.5%, Pepper 0.5%
MAE PLOY Yellow Curry Paste 50g
泰娘黄咖喱酱
Ingredients: Lemongrass 23.0%, Garlic 18.5%, Shallot 18.5%, Salt 15.0%, Galangal 8.5%, Dried red chilli 7.5%, Coriander seed 3.5%, Kaffir lime peel 2.5%, Cumin 1.0%, Cinnamon 0.5%, Mace 0.5%, Turmeric 0.5%, Cardamom 0.5%.
No Preservative
No Artificial Colour
Directions:
Stir-fry 50 g of Yellow Curry Paste with 1 cup (200 g) of coconut milk.
Add another cup of coconut milk and heat till boiling.
Add 200 g of meat and continue cooking.
As the meat is done, add 100 g potatoes, 50 g of onion, then add half a cup of water and cook until the potatoes and onion soften.
Taste before seasoning.
Suggestion: For a milder flavour, you can use half the portion of curry paste.
