Maesri Thai Red Curry Paste - 4 oz (Pack of 8) - 4 SET

For the record, I am reviewing: Maesri Thai Red Curry Paste - 4 oz (Pack of 8) - 4 SET I love spicy foods. I make Thai food at least two to three times per month. This stuff is great, very flavorful and has just the right amount of spicy heat. I love that I can drop a pack of chicken into the dutch oven, add some coconut milk and two of these and let it simmer for 40 minutes then add all my veggies. I have bought about 40 cans of this stuff over the past three years and I never have enough. I go thru it pretty fast trying it out in different way, I have used it to mix with oil and wine to make marinades. I have used it to make BBQ sauces. I have used it in stuffing at Thanksgiving time. The quality is probably the best of any canned variety, and the smell while cooking anything in this makes your mouth water. I highly recommend this stuff, and since it is canned it will last a long time.

The level of heat is exactly what I expect from a curry. It is very spicy! I would purchase again. This curry paste is a very high quality.

I had been using the red curry paste that you get at the grocery store, but I was never satisfied. This is cheaper, and has a lot more flavor. For me, it does not need any extra spice. It's plenty spicy right out of the can -- especially if you saute it a bit first with a little garlic and oil before adding other ingredients.

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.

I’ve used this so many times for my Thai red curry! One of the best pasted used to make the dish!

get it. i don't usually like thai curry but i wanted to try a new recipe and chose this brand. it is delicious and now I’m addicted. it comes in a bag within this container. i recommend just cutting the corner and piping it out. makes it super easy to use. i use a chip clip and fold it over to store it and out it in the fridge. I would say spiciness level is zero, but I’m also not sensitive to spice i broke up some dried cayenne into it and that works wonderfully to add some spice :) considering you dont need to use much per recipe, id say its good value.

The red curry piece is the bomb. The quality of the ingredients just elevate the dish that you make is versatile with different proteins and vegetables, the color of the coconut milk and the red paste is perfect. I appreciate everything you’ve done for me. The amount of paste is perfect for serving of 3 to 4 people, and I purchased it before and will do in the future. i’ve even gifted a few cans to friends at work.

I used an entire can in my Thai pumpkin curry and it was perfect. Not too spicy but a little kick. It has a deep flavor—not all heat. I like mild to medium spice. (2-3/5). My husband likes spicy (5/5) so he added sriracha to his. Better taste than others I’ve tried. After sautéing onions, I added this red curry paste to let it bloom for 5 minutes before adding other ingredients. This will be my go to red curry paste in the future. I like that it comes in a small, shelf-stable can that I’ll use all of in one recipe so it doesn’t sit in fridge—half empty loosing its efficacy while waiting to be used up.

Meilleur cari sur le marché

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!

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

This is the good stuff, tasty and makes delicious curries

Really good tase