Mae Ploy Curry Paste 400g ( Tom Yum Paste / Green Curry Paste / Red Curry Paste ) [Halal] Maeploy Green Curry Paste

As the easy step to taste the origin flavour of Thai curries, Mae Ploy instant curry pastes can help you save plenty of cooking time without losing the real taste or enjoy them even easier by just open our original recipe curry products.

Mae Ploy Curry Paste 400g [Halal]
a) Tom Yum Paste (Expiry : 3 May 2025)
b) Green Curry Paste (Expiry : 30 April 2026)
c) Red Curry Paste
d) Panang Curry Paste
e) Yellow Curry Paste
f) Tom Kha Paste
g) Masman Curry Paste (Expiry : 29 Aug 2025)

Storage: Refrigerate after opening.

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Tom Yum Paste
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1. Add 50g Tom Yum into 2 1/2 cups (600ml) boling water, stir thoroughly.
2. Add 400g fresh shrimp or fish, and 150g of mushroom or other vegetables
3. Cook until well done
4. Add lime juice, fish sauce, Taste and season as required.

Suggestions
One cup of water may be replaced with 1 cup(240ml) coconut milk in order to get thick Tom Yum soup.


Green Curry Paste
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1. Stir-fry 50g of Green Curry Paste with 1 tbsp cooking oil, add 1 cup(240ml) of coconut milk.
2. Add 200g of fresh meat, stir until done.
3. Add another 1/2 cup (120ml) of coconut milk.
4. Add 100g of vegetables and cook until the vegetable become soften.
5. Seasoning with sugar.
6. Garnish with fresh basil leaves, and sliced chili.


Red Curry Paste
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1. Stir-fry 50g of Green Curry Paste with 1 tbsp cooking oil, add 1 cup(240ml) of coconut milk.
2. Add 200g of fresh meat, stir until done.
3. Add another 1/2 cup (120ml) of coconut milk.
4. Add 100g of vegetables and cook until the vegetable become soften.
5. Seasoning with sugar.
6. Garnish with fresh basil leaves, and sliced chili.


Yellow Curry Paste
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1. Stir-fry 50g of Yellow Curry Paste with 1 tbsp cooking oil, add 1 cup(240ml) of coconut milk.
2. Add 200g of fresh meat, stir until done.
3. Add another 1/2 cup (120ml) of coconut milk, 1/2 cup (120ml) of water, bring to boil.
4. Add 100g cube potatoes, 50g onion and cook until vegetables become soften.
5. Seasoning with sugar.


Panang Curry Paste
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1. Stir-fry 50g of Panang Curry Paste with 1 tbsp cooking oil, add 1 cup(240ml) of coconut milk.
2. Add 350g of fresh meat, stir until done.
3. Add another 1/2 cup (120ml) of coconut milk, 1/2 cup (120ml) of water, bring to boil.
4. Seasoning with sugar.
5. Garnish with fresh kaffir lime leaves, and sliced chillies.