Start with 1-2 TBLS of Green Curry Paste if using May Ploy’s since it’s one of the spicier green curry pastes available. Add more paste after a taste test if you feel the curry needs more flavor. If you prefer a milder green curry paste, I recommend Thai Kitchen’s or De Siam’s green curry paste.

disc Coconut Sugar (you can use 1 TBLS crystalized Coconut or Brown Sugar if you have that on hand instead) – chopped into quarters Use a vegetarian fish sauce such as Fortuna’s Vegetarian Fish Sauce (Nuoc Mam Chay)– which is made out of seaweed. You can substitute with granulated coconut/palm or brown sugar if that’s easier to find or you happen to have it on hand already. 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.Not only is the lower fat coconut milk more watery, but it also is more expensive for what you get. Brands make coconut milk by mixing regular milk with water. So, you're paying the same price/can for half of it being water! If you prefer a reduced-fat curry, I recommend buying your own can of full-fat coconut milk and cutting it with water. You can freeze the leftover coconut milk for another use. My favorite fish sauce: Namjai: A near-tie to Mae Ploy. It has a redder colour (if that matters to you) and a slightly milder shrimp paste flavor. Maeploy - my current go-to brand. It does contain shrimp paste, which is traditional, but if you’re vegan this one is out by default.

Thai Kitchen: The weakest flavour in the group by a long shot. It is not spicy at all (so kid friendly). In this standardized test the curry sauce was too diluted to even determine how good the flavour was. Freezing: you can also freeze leftover curry in a freezer-safe container for up to 3 months. For best results, defrost the curry in the refrigerator for 24-36 hours or reheat in a microwave or on the stovetop over low heat. Be creative with a small amount of garnish to make your dish look pretty on the table, grated carrot for colour, thinly sliced chilli, sesame seed, thinly sliced red cabbage, your call but make it look nice because you will enjoy the dish more.

Thai Kitchen I would use only if this were my only choice. I would also add more chilies, more shrimp paste, and would use a LOT of it, like...the whole jar for a 4-serving curry (which makes it also the most expensive one in this lineup). If I'm cooking for kids or people who cannot handle any spiciness at all, then Thai Kitchen would be a safe choice. What About Other Kinds of Curry Paste? The salty nature of the sauce brings out all the flavors of the curry paste and contributes to the sweet-salty-spicy flavors that we love in Thai food. Avoid the unsavory fish sauce experience by investing in a quality fish sauce like Red Boat. Its simple ingredient list (anchovies + salt) means a pure and dimensional flavor that is undecidably not fishy. Thai green curry serving suggestions: Not kidding in the slightest here, and 👆 is probably an understatement. Especially since not a single week goes by without some sort Thai food in my life – be it takeaway on my day off, or a home-cooked concoction! Ingredients: Green Chilli 31.0%, Lemongrass 21.0%, Garlic 18.5%, Salt 12.5%, Galangal 8.5%, Shrimp paste ( Shrimp (Crusteacean) 80%, Salt 4.0%), Kaffir lime peel 2.0%, Coriander seed 1.0%, Pepper 0.5%, Cumin 0.5%, Turmeric 0.5%.