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've been reordering Mae Ploy's Yellow Curry Paste for years now, and it’s easily my favorite curry paste on the market. I currently live in Mexico where Thai food is hard to come by, and this paste has been a total lifesaver. It tastes just like the yellow curry I used to get back home—rich, aromatic, and deeply flavorful. It’s incredibly easy to prepare, even on busy nights. I typically sauté the paste first to really bring out the fragrance, then add my milk of choice. If I want something rich and traditional, I’ll go with coconut milk, but I’ve also used regular milk to lighten it up and it still turns out delicious. My go-to combo is potatoes, carrots, and onions—it’s simple but so satisfying. The paste balances spices beautifully without being too spicy, so it’s great for anyone who enjoys Thai flavor without overwhelming heat. If you're on the hunt for a truly authentic yellow curry flavor at home, this is the one. I’ll keep ordering it as long as they keep making it!

Tastes like at a restaurant. But it is spicy, so just be aware that the more you use, the spicier your dish will be.

Excellent flavor. High quality. Hubby said it was the best curry I have ever made. Make sure to add fish sauce and freshly grated ginger along with everything else. Use a good quality full creamy coconut milk. I also prefer to cook rice separately with a little more coconut milk, a little curry paste and chicken stock.

This has a nice flavor but is so hot that even a little bit burns. I have tried different ways of cooling it but it still remains too hot. If you like super hot food, you will love it. Otherwise I would look for a milder alternative.