Mae Ploy Curry Paste Recipes

These were originally sent to me by Tephparit who sells the Mae Ploy brand on ebay (where I buy mine). You can view his shop here: http://myworld.ebay.co.uk/chiangmai_products.

I have made changes after I have cooked them but they remain basically the same.

Mae Ploy Panang Curry Paste: 100g (4 people)

  1. Heat a wok or frying pan and add almost all of the solid part from a tin of coconut milk – reserve a couple of tablespoons.
  2. Heat the fat until melted and then add 100g of Panang paste, cook for a few minutes on medium to mellow the flavors.
  3. Add the liquid part of the coconut milk, a tablespoon of (palm if you have it) sugar and a cup (250ml) of water, a tablespoon of fish sauce and bring to the boil for a minute.
  4. Reduce heat, add 500g sliced meat of your choice and simmer until done.
  5. Add 4 whole Kaffir lime leaves (8 halves), a couple of finely sliced red chillies.
  6. Turn off the heat, stir in the remaining 2 tablespoons of reserved coconut fat, cover with a lid and rest for a few minutes to help the meat relax.
  7. Serve with cooked rice.

Mae Ploy Sour Vegetable Curry Paste 50g (2 people)

Made from: shallots, chilli, shrimp paste, dry prawn powder and malic acid.

Recipe Idea: Kaang Som

  1. Prepare 250g of fish or shrimp. Cook the fish and then add half of it to the contents of this packet. Mix together.
  2. Boil 2 cups (480ml) of water. Add the fish and curry paste mixture and bring to the boil.
  3. Put in the remaining cooked fish or shrimp, add some vegetables or fruit, such as white cabbage, long beans, green papaya (unripe) and radish. Bring to the boil.
  4. Add fish sauce to taste. Serve with cooked rice.

No Colourings, Preservatives or MSG added.

Mae Ploy Red Curry Paste 50g (2 people)

Made from: chili 22.5, garlic 20%, lemongrass 17%, salt 16%, galangal 6%, shallots 11%, shrimp paste 4.5%, kaffir lime peel 2.5% and pepper 0.5%.

Recipe Idea: Kaang Ped

  1. Heat a wok or a frying pan and add 1 cup (240 ml.) 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 (240 ml.) water. Bring to the boil.
  3. Add some eggplant, sweet basil and red chilli. Cook until tender.
  4. Add fish sauce to taste. Serve with vermicelli or cooked rice.

No Preservatives or MSG Added.

Mae Ploy Tom Yum Paste 50g (2 people)

Made from: lemongrass 22%, salt 21%, bean oil 20%, sugar 9%, onions 8%, HVP 6%, citric acid 2.5%, shrimp paste 2%, tamarind paste 2%, fish sauce 2%, MSG 2%, dried shrimp 1% and kaffir lime peel 0.5%.

Recipe Idea: Tom Yum Goong (Shrimp Tom Yum)

  1. Boil 2½ cups (600 ml) of water
  2. You can substitute about half of the water for coconut milk if desired.
  3. Add the  contents of this packet to the boiling water.
  4. Add 400g of de-veined shrimps (or use other meat or fish) and 150g of mushrooms.
  5. Add fish sauce and lime juice to taste.
  6. Serves 2 to 3 people.

No colouring or Preservatives Added

Mae Ploy Country Style Red Curry Paste 50g (2 people)

Made from: chilli, vegetable oil, garlic, shallots, salt, lemongrass, wild ginger, shrimp paste, galangal and kaffirlime peel.

Recipe Idea: Kaang Pa

  1. Heat a wok or frying pan and add the contents of this packet and slice 250g of any meat. Stir-fry until done.
  2. Add 1 cup (240ml) of water. Bring to the boil.
  3. Put in some eggplant, bamboo shoots, kaffirlime leaves, basil leaves and chilli. Bring to the boil.
  4. Add fish sauce and lime juice to taste, Serve with cooked rice.

No Colourings, Preservatives or MSG added.

Mae Ploy Green Curry Paste 50g  (2 people)

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%.

Recipe Idea: 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.

No Preservatives or MSG Added.

Mae Ploy Yellow  Curry Paste 50g (2 people)

Recipe Idea: Kaang Ka Ree

  1. Heat a wok or a frying pan and add 1 cup (240 ml.) coconut milk together with the contents of this packet, then add another cup of coconut milk and bring to the boil.
  2. Add 200g of sliced beef, pork or chicken and stir fry until done. Bring to the boil.
  3. Add 100g potatoes, 50g onions and half a cup (120ml) of water. Cook until tender.
  4. Add fish sauce to taste. Serve with cooked rice.

Thai Mae Ploy Masman Curry Paste 50g (2 people)

Recipe Idea: Kaang Masman

  1. 1Heat a wok or a frying pan and add 2 cups (480 ml.) coconut milk together with the contents of this packet.
  2. Add 200g of sliced beef or chicken and stir fry until the meat is done. Bring to the boil.
  3. Add some potatoes and peanuts (optional). Cook until tender.
  4. Add fish sauce to taste. Serve with cooked rice.

Mae Ploy Red Curry Paste 50g (2 people)

Recipe Idea: Kaang Ped

  1. Heat a wok or a frying pan and add 1 cup (240 ml.) 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 (240 ml.) water. Bring to the boil.
  3. Add some eggplant, sweet basil and red chilli. Cook until tender.
  4. Add fish sauce to taste. Serve with vermicelli or cooked rice.

No Preservatives or MSG Added.

Mae Ploy Sour Yellow Curry Paste 50g (2 people)

Recipe Idea: Kaang Leaung

  1. Prepare and cook 200g of fish fillet or shrimp.
  2. Pound some the fish in a mortar together with the sour yellow paste and add to the broth.
  3. Cook over a medium heat and add tamarind sauce and seasoning as needed.

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