One thing we can’t forget is the readymade pastes are time saving and some of them taste really great! If you don’t want to spend time finding the ingredients, you should definitely use the readymade jarred paste. I sometimes use them too when I don’t have some ingredients at home and I am really impressed by how some of those readymade pastes tasted. In a world where authenticity in food is highly valued (and for good reason), many home cooks want to work with real flavors and real ingredients, avoiding shortcuts and workarounds. But sometimes that desire butts up against reality: We don’t always have access to grocery stores with wide selections, time to simmer and braise for hours, or money to buy another round of spices. I mean, not literally, just in the way of, like, you know, when it tastes like, really good, like something that might cost you a lot of cash money, or has the same positive association of money, not that money is everything but, like… gah. You know what I mean. Tofu: Press all of the water out of those lil’ soy cubes really well and crisp it up in a large skillet over medium heat.

Then, the paste is used to make a coconut milk based curry with protein, veggies, herbs and Thai food essentials such as garlic, Thai sweet basil, kaffir lime leaves, coconut/palm sugar, and red bird’s eye chilies.

More Thai Ingredients 101

Prepare to have your mind and mouth transported to spice-tastic Thailand and enjoy my friends! 🤗 MORE THAI FAVORITES

Heat olive oil and chili oil (if using) in a wok or pot over high heat. Add the curry paste and fry for a minute until fragrant. Green curry paste options are vast, and they vary wildly in flavor and heat levels. Most green curry pastes include the same basic ingredients, including green chiles, lemongrass, garlic, galangal, shallots and makrut (or kaffir) lime, but the similarities stop there. Some pastes are searing hot, others nearly sweet. Some include shrimp, some don’t. And while some are chunky, others are velvety smooth. Substitute with a 2-3 TSP of low sodium soy sauce. (I’m not veg, but this is my go-to method when I’ve run out of fish sauce! It works like a charm since soy sauce is salty and has an umami factor – two major taste elements of fish sauce.)Reduce to medium-high heat and stir in 200ml of the coconut milk. Let simmer for a minute and then add the remaining coconut milk, kaffir lime leaves, fish sauce, coconut palm sugar, Thai dried red chilies and ground Thai red chili pepper (if using). Stir to combine. Add in the garlic, red and green chilies, baby corn, chopped coriander stem, and sliced strips of the large red chilies. Sauté for 30-40 seconds. It’s a tough choice: red, yellow or green? When it comes to Thai curry, all of them promise a deliciously aromatic dish and a flavorful sauce redolent with the perfume of herbs and spices. Garlic & ginger: fresh offers the best flavor, but garlic and ginger powder can also substitute. See the recipe card notes for the exact amount!

I have to say that my favorite brand of curry paste is still Mae Anong, even though it doesn't make for as pretty pictures given its grayish hue. But, I'll definitely be more willing to substitute Mae Ploy or Maesri in the future should the need arise. I use Mae Ploy’s Green Curry Paste because I find it to be more flavorful than other brands such as Thai Kitchen and De Siam. I should also add that it’s a bit spicier than most other brands, including the aforementioned two. So if you’re not big on heat, use 1-2 tablespoons of paste first, do a taste test and add more paste if you feel the curry could do with more flavor and/or heat. May Ploy’s Green Curry Paste Veggies - any combination of Japanese eggplant, mushrooms, snow peas, zucchini, green peas, and onions can easily work in place of the broccoli, peppers, and carrots

More Chicken

Try adding a sliced green or red bell pepper, for both flavor and visual zing. A yellow bell pepper, sliced vertically on the up-down axis, also makes a tasty trip out. In addition to bell peppers, you can consider adding a carrot, diced into tiny bits, and this will sweeten and round the lemongrass flavor in a way that defies description.