Maesri Red Curry Paste, 14 Ounce

Bold, authentic flavor and easy to use. I love this Thai red curry paste and keep it stocked in my pantry. The flavor is very rich and authentic, and a little goes a long way. It adds great depth to curries without needing a long list of extra spices. It’s easy to cook with and works well for quick weeknight meals. I’ve used it for vegetable curries and coconut-based dishes, and the flavor always turns out strong and well balanced. The smaller cans are convenient and help keep the paste fresh. If you enjoy Thai food and like bold flavors, this is a great option to have on hand.

This curry paste is absolutely the best! It's authentic and brings the heat along with the taste :) Other brands are just so-so by comparison and lacking in flavor. I also really appreciate the affordable price. This is my go-to when making red curry!

Best red curry paste hands down. The right amount of spice and great flavor. Freezes well if you need less for a recipe.

Beautiful, deep red color, and wonderful depth of flavor. This stuff is miles better than the jars of curry at most chain grocery stores. It is a lot hotter though, so be wary if you’re cooking for people who think “curry” is just pretty looking gravy.

This red curry paste is delicious and tastes just like your favorite local thai restaurant. Make sure you are using full fat coconut milk - I tried using lite version and it was gross. Add your favorite veggies and protein and it’s an insanely easy and yummy meal! If you don’t like spicy, make sure not to use the full can of paste. 4 stars because like other reviews say, it does have a label warning about CA reproductive harm which is alarming...

This is our go to curry paste for our Thai dish that my husband cooks. Its flavor and quality is perfect. Not too spicy but just right.

Brings on some great flavor and heat to red coconut curry soup. I highly recommend.

I love, love, love this curry paste. It's flavor is so much deeper than the curry pastes sold in the grocery store. It's a lot more spicy, but not so much that it is unbearable. This is my go-to curry paste.

Meilleur cari sur le marché

Used this for a Thai fish curry tonight and it was delicious. Never used a similar product before, but this brand comes highly recommended by Nagi from Recipe Tin Eats (Aussie chef- Google her she has some amazing on line recipes and 2 cook books available). It comes in a sturdy plastic pot, but inside it’s contained in a a very sturdy heat sealed plastic bag. So no worry about it spilling in transit. It’s a lovely thick paste. Only used 1 table spoon, so there was loads left, so I scooped out table spoons and popped them into some baking paper on a plate to freeze. When frozen I can put them in a zippy bag, ready for the next recipe. Makes for a really quick curry as the ingredients to make your own would be really difficult to find, if not impossible in my local supermarket. The label comes off the pot so easily too, so you can re use it for storage ( it’s that sturdy). Will definitely buy again when I’ve used it up.

Gives the dish an authentic Thai flavor as it includes lemon grass and kefir leaves flavor.

Really good tase

One of my favourite starters in Thai restaurants is Tod Mun Pla, which are Thai Fish Cakes. Unlike usual British items of this name, these are compact, fishy, and bursting with wonderful flavour - no potato fillers or such like. So a couple of months ago, I went online, and read all manner of different, increasingly complex recipes for this delight, some of which I tried, only to be disappointed with wishy-washy patties of gunge. THEN somewhere, I found a genuine Thai recipe site, and discovered that all I needed were SIX ingredients. Fish (obvs!), Egg, Fish Sauce (Nam Pla), Green Beans, Makrut ("Kaffir") Lime Leaves, and ... Red Curry Paste! For the latter, this web page recommended two brands, of which this one, Maesri, is the less salty. I now have the perfect recipe for Restaurant-style, fish cakes. SO simple, and all thanks to this amazing paste. Yes, I know this is an Amazon review, not a recipe website, but just to say, if you want perfect Thai fish cakes at home, just do: 12-16 oz of skinned Sea Bass, 1 egg, 2 large table spoons of Maesri Red Curry Paste, splash of Fish Sauce (Nam Pla) to taste) - BLITZ for 3 minutes in your food processor. Add 6 topped-and-tailed fine green beans, coarsely diced, and about 4 Markut leaves, with central vein removed and the rest finely chopped. Stir, get your deep fryer to 160c, then wet your hands, take small amounts of the mixed paste, squash into patties. and drop into the fryer. Cook till golden, and enjoy. PERFECT!