73.4K
THTHE ONLY THAI CURRY PASTE WE RECOMMEND
We love Mae Ploy, find it in your local Asian supermarket- all of them are good!
NOT PAID
#thaifood #thaicooking #thairecipes #thairestaurant #maeploy
@thaiorchidpreston
#Mae Ploy Curry Paste
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MAOur Mae Ploy Yellow Curry Paste brings the perfect blend of spice, warmth, and golden richness to every dish. Just add coconut milk, veggies, protein and dinner’s done 🍛✨
#maeploy #yellowcurry #spicy #thaicurry #mealinspo #thaifood
@maeploy_kitchen
20.1K
JCPANANG CURRY 🥘🌶️🇹🇭
Panang curry is a regional variation of the typical Thai red curry originating from central Thailand and it’s also one of my new favorites.
Feel free to substitute the protein with whatever you would like. Shrimp, beef, pork, fish, tofu if your vegetarian. It all works.
If you have the time on your hands you could make your own curry paste but im using pre made paste to make it easier.
Ingredients:
1.5 boneless chicken thighs
8oz coconut milk
Palm or block cane sugar to taste
Fish sauce to taste
2tbsp (roughly) Store bought panang curry paste (mae ploy)
6-7 Kaffir lime leaves
Thai chilis to taste
Optional:
1 red bell pepper
The curry paste does already have salt in it so depending on how much you use you may not need that much fish sauce. Give it a taste before you add anything extra.
#thaifood #thaicurry #panangcurry #onepotmeal
@jclacooks
1.6K
CH🎥 In this video, I dive into curry paste: yes, you can make it from scratch, but I trust Mae Ploy for authentic Thai flavor! 🇹🇭✨ Made with real Thai ingredients, no preservatives—and even in a can, it delivers that consistent, bold taste I crave in every dish.
Why reinvent the wheel when you can get the real deal, straight from Thailand? 🔥🍛
📌 Save this if you’ve ever hesitated over curry paste—authentic & easy can go hand in hand!
#MaePloy #ThaiCooking #CurryPaste #AuthenticThai #easyrecipes
@chefnikkyofficial
22.1K
CAHere’s Camile’s green curry recipe for your overly ambitious era ✨ We can’t reveal our secret ̶k̶r̶a̶b̶b̶y̶ ̶p̶a̶t̶t̶y̶ curry paste formula, but the Mae Ploy brand will do you nicely at home.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Or you could just order us instead, yeah, that’s def easier.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Get 15% off all month long - use code GM15 when you spend €30+ on Camile website/app. Participating branches only, T&Cs on camile.ie/gm15.
@camilethai
170.3K
PAThai Yellow Curry💛🍚
If this is your go to order at Thai restaurants, it’s so easy to make at home! I buy the Mae Ploy yellow curry paste.
* olive oil
* 2 large chicken breasts
* 2 tsp curry powder
* 1 tsp turmeric
* 2 tsp garlic powder
* 1 teaspoon salt
* 1 tsp pepper
* 1 medium onion or 1/2 of a large
* 2 carrots
* 3 gold potatoes
* 1/4 cup yellow curry paste
* 2 cans coconut milk
* 1 cup chicken broth
* Cornstarch slurry (1.5 tsp cornstarch plus 2 tsp water)
* cilantro for topping
Cut up your onion, carrots, and potatoes. Carrots take longer to get soft, so cut them smaller, and cut the potatoes into large chunks. Set aside.
Thinly slice your chicken breast and place in a bowl. Coat the slices in olive oil, the curry powder, turmeric, garlic powder, salt, and pepper. Mix. In a pot or a wok pan, heat up some olive oil on medium heat and pour in your chicken. Cook that for about 5 to 7 minutes stirring a couple of times. Take out the chicken and sat aside. Don’t worry about it being fully cooked, it can finish cooking later.
Pour in a little more olive oil and pour in your potatoes, carrots, and onion. Stir and cook for about 5 minutes then put in your yellow curry paste. Buy a good quality curry paste!
Stir in the paste until fully incorporated. Pour in the coconut milk and chicken broth. Stir.
Once it comes to a slow boil, add the chicken back in and cover. Let that cook for roughly 15 minutes on low/medium low.
Check your potatoes and carrots.
If you want to thicken it up, you can make a cornstarch slurry by mixing 1.5 tsp cornstarch with 2 tsp water in a small bowl. Pour it in while the curry is bubbling and stir.
That’s it!
#yellowcurry #thaifood #takeout #easyrecipes #cookwithme #foodie #dinnerideas #healthyeating #cozyrecipes
@passme.thesalt
547.5K
TIChoosing Thai green curry paste 🍛 🌿
Head to your world foods aisle and pick up a huge tub of Mae Ploy! However this tub is authentic Thai paste therefore contains shrimp and would not be suitable for children with shellfish allergies ❤️
@tinytumsrecipes
221.9K
JOThai Style Panang Curry – Recipe Below – this recipe is such a life saver, quick and easy, with so much flavour. I use a shop bought curry paste called Mae Ploy. It’s brilliant and will sit very happily in the fridge until the next time. You can switch this up, using prawns or tofu as you like. Let me know what you guys think in the comments x JGS
Serves 4
2-3 tbsp Panang Curry Paste – I use Mae Ploy
2 tbsp peanut butter
1 tbsp tomato puree
400ml tin coconut cream
1 tbsp fish sauce
2 tsp light soy sauce
The juice of ½ a lime
1 stick lemon grass, bashed
2 kafir leaves
650g chicken thigh fillets, thinly sliced
A handful of Thai Basil leaves
Rice to serve
1. Put the curry paste, peanut butter and tomato puree into a pan and mix together. Add the coconut milk, fish sauce, soy sauce, lime juice, lemon grass and kafir leaves and bring to the boil over a medium heat. Reduce the heat to a simmer and cook, stirring occasionally, for 12-15 minutes until super rich and creamy. Check the balance of fish sauce (salty) and lime (sour), adding more to taste.
2. Crank the heat up to medium and chuck the chicken into the pan. Mix well and cook, stirring occasionally, for 10-12 minutes or until the chicken is cooked through. Add the Thai basil and serve immediately with rice.
.
#thaifood #curry #easyrecipes
@johngs
42.4K
MYDay 3 of my Ramadan Cravings series & today we’re craving this Thai green curry😋
Full recipe:
2 tins coconut milk
4-5 Chicken thighs cubed
3 tbsp mae ploy green curry paste
1 tablespoon fish sauce
1 tablespoon soy sauce
1 chicken stock cube
2 cups water
1 cup coconut cream (optional)
Cornflour slurry to thicken (optional and leave out if using coconut cream)
Baby corn
Green beans halved
1 courgette
2 Turkish chillies sliced
3-4 whole dried chillies
2 kaffir like leaves
A handful of Thai basil or regular basil if you can’t find any
Wedge of lime for garnish
•heat your pan to medium and add half a tin of coconut milk, after a few minutes of simmering it should have reduced and oil should have separated. If there is no separation that’s fine as many tinned coconut mills are stabilised to prevent this from happening.
• Add your curry paste and sauté for a few minutes until fragrant then add in the chicken and stir
• Add the remaining coconut milk, the dried chilli, the kaffir like leaves, the soy sauce and fish sauce with a few basil leaves and the chicken stock and water
• close the lid and let this simmer for 15-20 minutes or until the chicken is fork tender
• add your hard veggies first so the green beans and baby corn, cook for about 5 minutes then add in the courgette and simmer until the courgette starts to become slightly translucent in the middle
• turn off the heat and add the sliced chillies and some extra basil & serve with jasmine rice & a squeeze of lime
#thaifood #thaigreencurry #ramadan #ramadanrecipes
@mywanderinghome
14.8K
NE✨day 2: 30 high protein Asian meals that helped me lose 30 pounds 👩🏻🍳
🍗 🫑 Panang Curry 🍛 🧅
Macros per serving (4): 500 cal | 4g carbs | 42g protein | 31.5g fat
Ingredients
1 tbsp oil
80g Panang curry paste, use less if it’s spicy for you (Mae Ploy is my favorite brand)
4 kaffir lime leaves
1.5 pounds chicken thighs, sliced
1 small onion , thinly sliced
2 green bell pepper , thinly sliced
1 can bamboo shoots
1 can quail eggs
1 can coconut milk (Chaokoh brand is my favorite)
1/2 can water, can add more if you want it soupier
2 tbsp monkfruit sugar
1 tbsp fish sauce
^^ adjust to your preference
Instructions
1. In a wok, heat oil, curry paste and kaffir lime leaves. Stir and careful not to burn.
2. Thoroughly shake the coconut milk before opening the can. Add half a can of coconut milk and mix until well combined.
3. Add chicken and stir to combine. Let cook for 3 minutes until all the pieces are evenly coated. Add remaining coconut milk, plus 1/2 can of water. Stir and bring to a boil.
4. While waiting for it to come to a boil, prep the bamboo shoots and quail eggs. Drain and rinse before adding into pot of boiling water for 1-2 minutes. Drain and set aside.
5. Once curry is boiling, add veggies. Cover and cook for 3 minutes.
6. Add quail egg and bamboo, stir to combine. Add monkfruit sugar and fish sauce to taste. Cook for another 1-2 minutes or until chicken is done.
7. Enjoy!
be sure to follow and share for more recipes! 🥰
#panangcurry #highproteinasianrecipe #healthyasianfood #thaicurry
are you loving this new series?
@nenacreates
2.6K
SL🥘🇹🇭 PANANG CURRY 🥘🇹🇭
INGREDIENTS:
-panang curry paste
-500g chicken thighs
-jasmine rice
-keffir lime leaves
-can of coconut milk
-rock sugar
-fish sauce
-salt
METHOD:
i made the video for a reason :)
#yum #food #recipe #cooking #trending #chef #foodreels #foodporn #foodie #tasty #delicious #explorepage #reelsviral #homecooking #dinner #foodinspo #yummy #cook #fyp #reels #thailand #chef #thaicurry #fyp
@sloppy.chef
41.4K
ITThai red curry with eggplant 🌶️
Much requested. Here's a recipe using shop bought red curry paste.
Ingredients
530g boneless chicken thigh
400ml cup coconut milk
3 tablespoon Mae Ploy red curry paste
1 and half cup chicken stock
1 and half tablespoon palm sugar
4 teaspoon fish sauce
4 kaffir lime leaves roughly torn
1 cup bamboo shoots
2 spur red chillies
4 Thai eggplant
5 fresh basil leaves
Instructions
1) In a large skillet or pot, heat half of the coconut milk until it thickens and the oil separates. If the oil doesn't separate, continue as usual.
2) Stir in the red curry paste and cook for 5 minutes until the coconut milk and paste are well combined and fragrant.
3) Add the chicken and mix well, cooking for about 5 minutes until the chicken is nicely browned.
4) Pour in the remaining coconut milk, chicken stock, palm sugar, fish sauce, and Kaffir lime leaves. Stir to mix everything well.
5) Cover with a lid and let it cook for 7 minutes. Then, add the Thai eggplant.
6) Stir to combine, cover again, and let it cook for an additional 10 minutes.
7) Add the spur chilies, lemongrass, and bamboo shoots.
8) Mix everything together and cook for another 5 minutes. Taste to see if it requires more fish sauce or palm sugar to balance.
9) Garnish the curry with fresh basil, give it a final stir, and it's ready to serve.
Enjoy your delicious Thai red curry!
#thairedcurry #redcurry #maeploy #recipes #cookathome #homecooking #quickrecipes #brunch #breakfast #dinner #lunch #asiancooking #howto #food #homemade #foodstagram #cook #cooking #babalicious #halal #halalrecipes #instarecipes #foodreels
@itsbabacooks
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