Mae Ploy Panang Curry Paste 400 g

I'm absolutely blown away by this paste, it's literally life changing! As we're now having this meal once a week. It produced one of the most tasty curries of any type that I've ever had, with the added bonus of being incredibly quick and simple to use. There's no need to over complicate the dish, you don't even need onions, garlic or ginger, it's all in the paste! (If you can take the heat of the recommended 50g). It's so tasty. I used 500g of diced chicken (portion for 2) to a wok in oil. After frying that off added the paste. I used the chicken first as all the water/chicken juice makes the paste much easier to work with, as it's very thick. As per another review gave it a good 4-5 minutes fried, then mixed it up and added 400ml coconut milk in 2 batches to ensure good mixing. (Tip, ensure you give your coconut milk a good shake in the tin before opening, otherwise most brands will separate). Things I did add was about half a tea spoon of demerara sugar, some fresh basil and a very small dose of fish oil. I then boiled some rice and that's it, simple! the whole dish can easily be done in 20-30 minutes. The downside - heat! If you don't like hot food (or at least 'medium heat' this isn't for you. The recommended use is 50g. I did this on first use to 400ml coconut milk it came out 'hot'. Probably the equivalent of your average madras from the local takeaway. Although this is hotter than I prefer, it was so tasty that I was more than happy to accept the added heat. My other half however, said it was too hot for her and didn't like it as she 'could only taste the heat'. 2nd attempt and I reduced the serving to 35g to 400g coconut milk. It was still hot, although my other half said it was better. In my opinion it did unfortunately lose a lot in terms of flavour. I couldn't describe 35 as 'packed full of flavour' but it was still enjoyable. If reducing to 35 or less, perhaps this is when you need to consider adding your own fresh garlic etc so boost the flavour. In summary, I think to enjoy this to it's fullest you do need to like hot food, and I'd really recommended starting off at 50g/400 and reducing from there. See what the maximum heat you can tolerate is, as the incredible flavour will be reduced. I really wish Mae Ploy made the same thing with less heat, as it just seem disproportionately hot. Not a deal breaker for myself but will be for some. Another note, when I brought this a few weeks ago it was around £1.95 with free prime delivery. It seems to have doubled in price now as amazon don't have it in stock. I already have a price alert set up! Unfortunately this is the one mae ploy paste that my local chinese supermarket doesn't sell.

This is a fairly dry, concentrated paste (ingredients are listed in the product description). 400g of product sealed inside a heavy duty poly bag packed inside the plastic carton. Easy to snip a corner off the poly bag and squeeze out what you need - 40g is the recommended amount (about the size of a finger) and press the bag back into the container. It needs gently frying off with a little oil in a wok to make it a little more workable before any more ingredients are added - I make a coconut milk from coconut milk powder mixed with water - probably a bit thicker than a tin of coconut milk, put a cupful in with the spices & oil, cook gently until I've got a thick sauce with the oil just splitting. I think Panang is supposed to be made with beef, but this is such a forgiving spice base, it's really delicious with breast of chicken. Once the added meat is cooking well, I'll add another cupful of coconut milk and a spoonful of demerara sugar plus a handful of finely chopped peanuts or a dollop of peanut butter. The recipe calls for palm sugar, but demerara is a good enough substitute. Finish off with shredded lime leaves, although I tend to use Basil if I can't get fresh lime leaves. This paste is already well balanced for flavour - hot, salt, sweet & sour. I might, or might not, add a bit of fish sauce. Doesn't need anything else, flavour wise, it's all there. Hot, spicy and delicious Thai curry. Lovely with rice, and this curry can be made in about half an hour with this spice paste if you use chicken.

Very good indeed, excellent quality, perfect combination of spices 09- Mae Ploy pastes are amazing and make it so easy to create an authentic curry.

This is tasty, but it is turbo hot. Put a couple of tablespoons in to a curry, and it was as hot as an indian restaurant madras, bordering on vindaloo. I like it hot, but the missus could not handle it. Will half the amount next time

Beware this is hot, dont put too much in adjust as necessary. I used a load of huge king prawns and the taste is great but too hot to eat. I’ll certainly use it again as there’s a lot in the container you get. Add tin coconut milk and onions plus chicken or whatever you want. I used jasmine rice.

Fantastic curry paste 😋

Always wanted to make my own curry that tasted exactly like the takeaway / restaurants. This pase is exactly that, will be buying more in the future. Already have the Panang version too.

Used in a Nicky Corbishley (kitchen sanctuary) recipe. Delicious.

Wow, really very tasty. I sprinkled some roasted and chopped peanuts over the curry and it truly was delicious. I also marinated chicken breast chopped into very small cubes and filled puff pastry squares with the mixture. Also really tasty.

Grand pot pratique, beaucoup de gout, à vous de cuisiner maintenant. Bon rapport qualité prix

Delicious, if you know how to use it.

This is my mistake and not an error of the seller but it has fish sauce in the paste and I do not eat fish sauce so cannot rate the paste on typical areas. All I can say is that if you don't like fish sauce or can't eat it don't buy it.

I have been using the yellow, red, green and panang paste, and I love them. These are really good quality and pricing and go a long way with some coconut milk! Great value for the money and taste is fabulous. We never go out for curry any more as my husband says mine is better (thanks to these products). The green is slightly saltier, but I just cut it more with coconut milk. All are very flavorful, and I'm the wrong person to ask about heat level since I always add more heat, even to the ones that say hot. I buy the fresh thai chilis from the market and add them for a really authentic taste. Leakproof packaging is great and the bag inside the plastic containers help open containers last at least 5-6 big pot meals.