Mae Ploy Thai Yellow Curry Paste for Restaurant-Quality Curries, Aromatic Blend of Herbs, Spices & Shrimp Paste, No MSG, Preservatives or Artificial Coloring (14oz Tub) (Pack of 3)

I purchased this on a whim thinking I wonder if I can make curry at home like the restaurants? Well, let me tell you I am not an amazing cook per se but if I can do it, you can too! I actually barely want to order curry out now because mine comes out so perfect every single time and so easy. As a vegetarian I don't always want tofu and I don't always like certain vegetables and prefer to add more or less so this has made my life so much easier. It lasts us a long time also. The flavor is consistent, authentic and just perfect as you can adjust the intensity. I typically add my veggies of choice to a pan simmering w/coconut milk, add in my Tofu or TVP or soy curls, let it sit for a bit and adjust the amount to my preferences and I usually make enough for (3) 32 oz deli containers and freeze the rest. So easy to defrost and have dinner waiting in the evenings. I can't wait to try the other flavors but the yellow curry is a favorite in this house!

Ok I've ordered this several times because it is amazing! Here is what I do: 30qt stock pot or larger (I filled it to the rim) Chicken stock or broth (a lot) Potatoes 5lbs Carrots 3lbs Onions 4 large Chicken 6lbs+ This awesome paste! Coconut milk Coconut cream Jasmine rice First this is what I do. This is not authentic. I'm a basic white girl in the Midwest. Start heating 10 cups of chicken broth or stock in your stock pot to boiling. I julianne the carrots I prefer to Julianne the onions but I have to dice and hide them for my husband and kids. I cut the Potatoes into 1cm rounds and quarter those rounds. Like little potato chunks. The Chicken gets cut into small chunks like 1/2 in to 1 in cubes. Throw all that into a huge stock pot and put more chicken stock or broth in to cover the meat and veggies and add in the curry paste. Mix that mess all up and boil it until the veggies and chicken are cooked through. Add 4 cans of coconut milk. Cook up the jasmine rice. However much you need for that meal. Layer rice and curry then add cream to taste. Done! Open up some Coconut cream and use that to take the heat down if you need to. It helps meet the spice needs for everyone. I think it makes it look real tasty drizzled on top. We feast and then I take whatever rice is left over and throw it in the pot. Then I bag up the leftovers the next day when its had time to cool down in my secondary garage fridge. It also gives the veggies extra time to soak up the spice. Its great to have single serve microwave meals that I can throw on rice. Also freezing the leftover rice in the mixture essentially turns that rice into a fiber. Its like a new element altogether. So yeah, that's how my family likes it. Easy peasy, cheap and delicious. If youve ever enjoyed the warm heat of yellow curry at a restaurant, youll love this. Its AMAZING!

Delicious yellow curry paste. Had enough in the carton to make multiple batches, sent my kid back to college with some and he made curry and loved it too.

Tastes like at a restaurant. But it is spicy, so just be aware that the more you use, the spicier your dish will be.

This has a nice flavor but is so hot that even a little bit burns. I have tried different ways of cooling it but it still remains too hot. If you like super hot food, you will love it. Otherwise I would look for a milder alternative.

Mae ploy makes amazing curry paste. This is delicious on meats, vegetables, potatoes. Just as coconut milk and a little sugar to get a taste better than most Thai restaurants.

This is the best for thai curry. Just as good as restaurants.

Finally got around to using this yellow curry paste, and let me tell you, this stuff is amazing. A quarter cup mixed with 2 cans of coco milk, or less coco milk if you like a spicier curry, is amazing. Better than any curry I’ve had out. So simple to make as well. Great single pan dish for a quick dinner. Start the rice. Then scoop out a quarter cup of pasted and some oil to a large-ish pan? And fry up until fragrant. Toss in some coco milk and thinly sliced raw chicken, bring to a boil and add some water and more coco milk. Keep adding coco milk until the heat is where you like it. 1.5 cans of coco milk works well for me. 2 cans works well for my spouse. Add in all the veggies and simmer until veggies are just the right level of doneness for potatoes onion and carrot. Add some sugar and you’re done. Scoop a pile over some white rice and you’ve got a great Thai yellow curry for a 1/4 the cost of a restaurant. I definitely recommend this, and so does my spouse and kids. So easy. So much a great value. Amazing!