My favorite store-bought brands are Maesri Green Curry Paste (in a can) and Mae Ploy Green Curry Paste– available at most Asian Markets. Maesri and Mae Ploy can be quite spicy so start off with 3-4 tablespoons, until you are familiar with their spice level. You can always add a little more in the end. These both contain shrimp paste so not vegan. True, paste made from scratch might taste fresher and be more flavorful. But let’s face it, not everyone has the time on busy weeknights to be banging away at a mortar and pestle to first make a paste, and then make a curry for dinner! So jarred curry paste is the route I go with when I want this delicious curry on the table and in my belly pronto. 😋 Add the potatoes and stir. Then, reduce to medium heat and cover the wok with a lid. Let simmer for 6-8 minutes. If you're looking for new easy dinner recipes, Thai green curry is also a great candidate. All you will need is a large saute pan, a spatula or wooden spoon, and to know how to saute ingredients and you will be good to go.

Maesri - the only brand that comes in a can, and also the only one with sugar in the ingredient list. With the above guidelines, I arrived at these 5: Most common brands of Thai red curry paste on the market. The main takeaway is that there is a huge range between brands of store-bought curry paste. When following recipes, unless you copy the brand that was used by the recipe writer, you cannot assume that you will get a result that is even close to what they got. So you have to use your judgment and be prepared to adjust as needed, (which is something you should do whenever you cook anything anyway.) Serve this curry with some warm steamed white rice, rice noodles, or soak it all up with some buttery garlic bread. ❤️ Adjust the quantity of the red and green chilies to taste according to your desired heat level. I’ve listed the Thai Dried Red Chilies, ground Thai Red Chili Pepper, and Chili Oil as optional and you can use as much or as little as you like, or omit them entirely if you’re eating with people who are not big on heat.

Favorite Green Curry Paste

Be creative with a small amount of garnish to make your dish look pretty on the table, grated carrot for colour, thinly sliced chilli, sesame seed, thinly sliced red cabbage, your call but make it look nice because you will enjoy the dish more.

disc Coconut Sugar (you can use 1 TBLS crystalized Coconut or Brown Sugar if you have that on hand instead) – chopped into quarters The curry is now best left to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it's slightly cooler.

At the basic level, Thai curry paste is simply a mixture of ground herbs and spices - and there are tons of varieties: red, green, yellow, massaman, panang, etc. They're also used in many dishes beyond Thai curries, such as this cauliflower stir fry and Thai fish cakes. Not kidding in the slightest here, and 👆 is probably an understatement. Especially since not a single week goes by without some sort Thai food in my life – be it takeaway on my day off, or a home-cooked concoction! 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. Tofu: Press all of the water out of those lil’ soy cubes really well and crisp it up in a large skillet over medium heat. Here are ingredients you'll need for an authentic Thai green curry. The bamboo shoots are a common vegetable used for green curry, but feel free to change it up. And if you are DIY-minded and have time, here's my homemade green curry paste recipe.

TIP: Remember you will be serving this over rice, which will mellow out the intensity of flavor- so I like to keep this on the slightly salty/flavorful side. When frying your paste make sure it smokes, a LIGHTLY burnt paste will have positive effect on your dish. May I also recommend finishing it up salt bae style with a hit of 1) fish sauce, which will make you question everything you ever knew, and 2) brown sugar? Tell me about it, girl. Let’s Make Green Curry I chose only brands that have been around for a long time and have a good reputation; so they’re all coming in with a certain amount of cred. New brands are popping up all the time, but I wanted ones that have at least passed the test of time. Thai Kitchen I would use only if this were my only choice. I would also add more chilies, more shrimp paste, and would use a LOT of it, like...the whole jar for a 4-serving curry (which makes it also the most expensive one in this lineup). If I'm cooking for kids or people who cannot handle any spiciness at all, then Thai Kitchen would be a safe choice. What About Other Kinds of Curry Paste?

Thai Kitchen: The weakest flavour in the group by a long shot. It is not spicy at all (so kid friendly). In this standardized test the curry sauce was too diluted to even determine how good the flavour was. Add in the garlic, red and green chilies, baby corn, chopped coriander stem, and sliced strips of the large red chilies. Sauté for 30-40 seconds. For each type of paste, there’s a basic expectation of what it should taste like; but like any recipe, everyone has their own specific formula, hence all these brands. Agave syrup: palm sugar or coconut sugar can both substitute for the agave syrup. In fact, palm sugar is the most authentic way to make this recipe, just wrote it with agave syrup as it is easier to find here in the States. 🙂

Yes, there is a difference between green curry sauce and green curry paste. Green curry sauce often has additional additives to it like coconut milk, oil, and more that make it ready to use without needing to add coconut milk or any other seasonings. You might think it would be hard to make the green curry at home but it is a very easy and straightforward process once you have gathered all the required ingredients. Green curry paste options are vast, and they vary wildly in flavor and heat levels. Most green curry pastes include the same basic ingredients, including green chiles, lemongrass, garlic, galangal, shallots and makrut (or kaffir) lime, but the similarities stop there. Some pastes are searing hot, others nearly sweet. Some include shrimp, some don’t. And while some are chunky, others are velvety smooth. This green curry is delicious served with any of your favorite toppings (Thai basil, extra lime slices, cilantro, sliced chiles, etc.) over steamed jasmine rice or cauliflower rice. Bring a pot of water to a boil. Skin and dice the potatoes into bite sized pieces. Toss in the potatoes and cook them for 5-6 minutes. They should become slightly tender but not completely soft since they will finish off cooking in the curry. Drain the water and set aside.Eggplant: Thai eggplant or Japanese eggplant work nicely here- or sub regular globe eggplant in a pinch. Aroy-D - another brand that I use quite often cuz it’s widely available; and if Mae Ploy isn't available this is the one I get. They also make my go-to coconut milk.