MAESRI RED CURRY PASTE 400G
The base Thai red curry paste (Thai: พริกแกงเผ็ด RTGS: phrik kaeng phet) is traditionally made with a mortar and pestle, and remains moist throughout the preparation process. The red coloring derived from dry red spur chillies (Thai: พริกแห้งเม็ดใหญ่ RTGS: prik haeng met yai) – which is dried prik chee fa red chilies. The main ingredients include red chili, garlic, shallots, galangal, shrimp paste, salt, kaffir lime peel, coriander root, coriander seeds, cumin seeds, peppercorns and lemongrass.
MAESRI GREEN CURRY PASTE 400G
The name "green" curry derives from the color of the dish, which comes from green chillies.The "sweet" in the Thai name (wan means "sweet") refers to the particular color green itself and not to the taste of the curry. As this is a Thai curry based on coconut milk and fresh green chillies, the color comes out creamy mild green or, as this color is called in Thai, "sweet green".The curry is not necessarily sweeter than other Thai curries but, although the spiciness varies, it tends to be more pungent than the milder red curries.
MAESRI PANANG CURRY PASTE 400G
Phanaeng (Thai: พะแนง, pronounced [pʰā.nɛ̄ːŋ]), is a type of red Thai curry that is thick, salty and sweet, with a nutty peanut flavor. The curry paste is made with dried chili peppers, galangal, lemongrass, kaffir lime zest, coriander root, coriander seeds, cumin seeds, garlic, shallot, shrimp paste, salt and peanuts.
The dish is usually made with meat cut into thin strips, kaffir lime leaves, coconut milk, phanaeng curry paste, palm sugar and fish sauce. It typically contains thick coconut milk and has very little other liquids added.
MAESRI MASAMAN CURRY PASTE 400G
The flavors of the massaman curry paste come from spices that are not frequently used in other Thai curries. Cardamom, cinnamon, cloves, star anise, cumin, bay leaves, nutmeg and mace, these are combined with thai flavours such as dried chili peppers,coriander, lemongrass, galangal, white pepper, shrimp paste, shallots and garlic to make the massaman curry paste. This paste is first fried with coconut cream, and only then are meat, potatoes, onions, fish sauce or salt, tamarind paste, sugar, coconut milk and peanuts added.
MAESRI KANG PAR CURRY PASTE 400G
Mae Sri Thai Jungle Curry Paste, also known as Kaeng Par, is a rich, spicy red curry paste. Remote villages in Northern Thailand often make Kaeng Par without coconut milk in order to keep costs down and this has given rise to the nickname 'jungle curry.'
MAESRI PRIK KHING CURRY PASTE 400G
Phat phrik khing or pad prik khing is a type of Thai curry that is drier than other Thai curries such as red curry as it is fried in oil and does not contain liquid coconut milk. ... Recipes for the phrik khing currypaste usually include lemongrass, garlic and galangal.
MAESRI KAENG SOM CURRY PASTE 400G
Kaeng som or Thai sour curry is a sour and spicy curry or soup popular in central Thailand. The curry is characteristic for its sour taste, which comes from tamarind.
Maesri Thai curry paste selection
MAESRI CURRY PASTES 400G
Maesri Brand is recognized in Thailand as a high quality export product with rich taste and authentic flavor.
Ingredients will vary, please see manufacturer's website for details
or contact us by email for more details.
KANG PAR CURRY
PRIK KHING CURRY
KAENG SOM CURRY