Mae Ploy Thai Curry Red, Panang and Yellow Paste, Variety Pack 14 oz (Pack of 3)

I have tried all three of these pastes and they are unfailingly good. I far prefer them to the Maesri equivalents. Depending on the protein and veggies that you add, it can be quite feasible to have dinner on the table in 20 minutes. The red curry paste is pretty spicy, so I use about half the amount suggested on the tub. However, the yellow curry is spicy but not burning, so I just follow the instructions as written. The Panang curry paste is good, but improved by adding some spices. I have some fresh Thai basil in the freezer, and it is great to add a little to some dishes, along with keffir lime leaves thinly sliced. The recipe certainly doesn't need it, but it is improved if you have some to hand. I also like to use palm sugar instead of the white sugar suggested in the tub recipe. One other thing for us, I think the tub recipe is a little light on meat. They suggest about 8oz meat (or protein of your choice) to one can of coconut milk. For most recipes, we put about 1lb of meat in for that amount of coconut milk, plus one to two bell peppers. You then have a pretty substantial meal for at least 4 people. Once opened, I divide the paste into tablespoon dollops, and freeze in groups of 6 separated dollops to a ziplock bag to maintain the best flavor. They keep extremely well for over a year when frozen, and I can make just the serving size and spice level I want. Highly recommended. I love all of these pastes.

Good product.

Very good for curry lovers who don't cook

So easy to make and all three taste amazing. Would highly recommend if you cannot find them at a nearby asian grocery store. My Favorite to make is Pineapple curry - Add two heaping tablespoons of red curry and two tablespoons of vegetable oil, cook on medium heat for a few minutes before adding one can of coconut milk and half a cup of water (add tablespoon or two of sugar and fish sauce if you have it). Add half a cup of cup onion and cut up bell pepper. Let Simmer for 10-15 mins. Add 1lb of cut up chicken breasts or thighs that have been seared until golden and most pink is gone. Add to curry and simmer another 10-15 minutes. Just before plating add half a can of cut up pineapple and mix in.

I like these curry pastes! You only need a little to make a whole dish shine. However, the salt content is too high and it's very spicy for a non-suspecting non-asian. Still, I will keep on using them. Thank you for this great product!

I like Mae Ploy curry pastes. Only complaint in this order is I ordered, as seen here, the red, Panang, and yellow. But received the green instead of the Panang. Panang is my favorite, so - bummer. And unless you eat curry 3 times a week, this stuff will last 6 months easy. Will be using this at two households.

For the price I got a lot of curry paste for my needs. I was pleased with the quality of all three types of the curry paste. In the small town I live in, the grocery stores have a woeful selection of Asian foods and no specialty stores. Buying online is the best option.

We've been using Mae Ploy curry paste for decades. Nice to find them as a multi pack. More tasty meals are in our future.