UPDATE – Since I first posted this review I have removed the small cans and sampler from it along with any recommendation that you buy the cans.  I specifically selected Mae Ploy curry paste because it was made with nothing but herbs and peppers, NO MSG!  Apparently the small cans have MSG. I can’t think of any reason a manufacturer would change the ingredients with package size but apparently they do.  Curry doesn’t require MSG, I recommend only the larger tubs now.  If you are okay with MSG fine, then you can buy the cans but I don’t formally recommend them at this time.

Every day I bring you an item on Amazon that I personally use or has been purchased by many members of the audience and I have researched enough to recommend.

Today’s TSP Amazon Item of the day is Mae Ploy Curry Paste and there are quite a few different options.  They include

• Red Curry Paste
• Yellow Curry Paste
• Green Curry Paste
• Panang Curry Paste
• A Large Tub Variety Pack
• All Kinds of other Options

I have had a lot of people tell me “I don’t like curry” and it usually means they have had at one time a heavy Indian curry and have decided that is curry.  I will say one thing most curries have in common is spice, so if you don’t like spice you may not find one you like or may have to use less than most people would in a recipe.

The thing is though, in Asia, the term “curry” is sorta kinda like saying BBQ Sauce in America.  Odds are you have had BBQ sauce you like, are okay with and frankly hate with bloody vengeance on who ever made it.  Why?  There are many versions of this, some are regional, some are family secrets, some are nothing but souped up Heinz ketchup, etc.

Curry is the same way, there are some common components and there are some regional adaptations but in say Thailand, every Thai mom thinks her curry is the best and likely has a secret thing or two she will never tell you about her version.  Translation is if you don’t like curry perhaps you have not tried enough variety yet.

I love cooking with curry paste, huge flavors and super easy and Mae Ploy Curry Paste is by far my absolute favorite brand.   Here is a dish I made last night.  As is typical there was no hard recipe it was just something I did on the fly.

Green Thai Curry Fish Soup.
(you can honestly use any fish or seafood you want in this)

What Went in it?

• Pacific Rockfish (about 6 ounces)
• Shrimp (4 split lengthwise)
• Scallops (4 cut into fourths)
• Peppers (sweet and jalapeño from my aquaponics system)
• Sweet Potato Greens (from my aquaponics system)
• Thai Water Spinach Stem and Leaf (from the timber frame pond system)
• Swiss Chard Stem and Leave (from my aquaponics system)
• Green Onion
• Garlic
• Coconut Milk
• Lemon Grass
• Garlic
• Ginger
• Green Curry Paste
• Better Than Bouillon Fish Base
• Saki.
• Garnished with Basil, Watercress and more Green Onion (all from my aquaponics system)

Long list of ingredients but dead simple technique.  I cut the fish into bite size chucks and cut the scallops and shrimp as described.  Sliced up the peppers and set them aside with sliced water spinach stems.  Cut up all the greens and set them aside separately.  Also thin sliced up a full bunch of green onion and set it aside separately.

Added about 1/4 can of coconut milk to a pot and cooked it down by about 50% which is getting down to being more coconut oil than milk.  Added three heaping tablespoons of Green Curry Paste (next time it will be one) and cooked the curry paste down into the milk.  Then added a bunch of green onion, some ginger, garlic and lemon grass.  Cooked it down a bit more and added a bit of Saki.

Dumped in the rest of the coconut milk and a few cans of water bring up to hot and stir in a few teaspoons fish base to taste.  Add peppers and water spinach stems and simmer until tender.  Add all sea food and poach it till almost done, now throw in all the greens and more of the green onion.  Stir till greens wilt but are still bright green and kill heat.

Garnish each bowl with some thin sliced basil, green onion, red chili and water cress.  Man oh man this was good and it is just one way to use curry paste.  So consider trying one or several of these options and expanding your culinary horizon a bit. Again here are some of the options…

• Red Curry Paste
• Yellow Curry Paste
• Green Curry Paste
• Panang Curry Paste
• A Large Tub Variety Pack
• All Kinds of other Options

Remember you can always find all of our reviews at TspAz.com

P.S. – Unopened this stuff stores really well and even when open it has a very long life in the fridge, so as  prepper, I’m just sayin…..

However a 14oz tub of this stuff is a LOT of curry paste, it will make a LOT of food.  Most times you only need a spoon or two to make a whole meal.  Oh and if I had to pick my personal favorite curry paste, it would be the green.