Mae Ploy Thai Yellow Curry Paste - 14 oz jar

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!

I love this stuff. Delicious and perfect for making mild but still quite spicy Thai-style curries and soups. Lasts FOREVER as you get a LOT in a tub. A classic.

Made a super delicious yellow curry with this paste. It is a plastic bag of curry paste inside of the cardboard container. It was a bit hard to open and use at first. It smells really good and turned out really well in the yellow curry recipe I followed. Delicious flavors.

It has a flavorful, spicy taste. I keep the curry container in the freezer. When I’m ready to cook, I squeeze the inner pouch to remove the amount I’ll be using.

I love Thai curries, but much of the stuff available at my local supermarket is rather bland. I decided to try this curry paste and found it to produce much better flavor. Plus, it’s so easy to use! One thing to note - this yellow curry is pretty spicy. Fortunately, I can control that to some degree (yes, the pun was intentional), by using less paste in my recipes. I bought two tubs, and each show an expiration date that is 18 months away - nice!