Mae PloyRed Curry Paste 1 Kg

As someone who has spent years experimenting across South-East Asian, Chinese, and South Asian cuisines, few pantry staples have impressed me as consistently as Mae Ploy’s Red Curry Paste. This isn’t just a good-value bulk tub of curry paste—it’s a professional-grade flavour base that I’ve used in over 20 different dishes across cultures, and it somehow balances complexity, versatility, and authenticity in a way that rarely needs tweaking. Whether you're cooking for yourself or feeding ten, this paste earns its place time and again.The most obvious starting point is a classic Thai red chicken curry—fragrant, creamy, and well-spiced with just the right level of heat. Mae Ploy doesn’t hold back on garlic, lemongrass, galangal, or dried red chilli, so you get deep flavour that sings even when diluted with full-fat coconut milk. From there, I pushed it into Malaysian-style laksa, mixing it with shrimp stock and sambal for a soup that could rival most noodle stalls in Penang. I’ve even done a Thai-Indian fusion with red curry paneer: marinating cubes of paneer in yoghurt and curry paste before grilling, then simmering them in a spiced coconut-tomato sauce.Where this paste truly shines is in its adaptability. I’ve used it in stir-fried beef strips with Thai basil, red curry fried rice with pineapple and prawns, and crispy tofu with aubergine for a fully vegan Thai bowl. For Chinese-style dishes, I used it to spike hotpot broths, mixed it into mapo tofu for a funky, spicy variation, and even folded it into egg fried rice for a red curry twist.In terms of Indian applications, I made a quick tikka-style marinade using red curry paste, garlic, lemon juice, and Greek yoghurt. It produced rich, smoky grilled meats that paired beautifully with cucumber raita. I’ve also used it in dal-style lentils and red curry chickpeas for an unusual but warming protein-packed meal. Korean-wise, I added it to a kimchi stew base, and even stirred it through gochujang noodles—the resulting complexity was ridiculous in the best way.I’ve tested it in various soup bases like coconut pumpkin curry soup, spicy carrot and lentil soup, and Thai corn chowder, where it transforms humble ingredients into something gourmet. For fusion or non-traditional spins, I’ve added it to mac & cheese, layered it into pulled jackfruit tacos, and even incorporated it into a curry butter for brushing over grilled corn or vegetables.One of the best dishes I've done was a red curry seafood hotpot: king prawns, mussels, squid and fish balls in a broth made from this paste, coconut cream, lime juice, fish sauce and fresh coriander. You could feed an entire table and still get compliments on how flavourful it is.The paste itself is incredibly potent—around 1 to 2 tablespoons is enough for a dish serving 2–4. It lasts for months in the fridge once opened and doesn’t dull over time. The balance of lemongrass, garlic, kaffir lime and shrimp paste is bold and unapologetic, and honestly, it puts most supermarket curry sauces to shame. I’ve tested it with fish, tofu, beef, chicken, mushrooms, tempeh, and even jackfruit—and it never overpowers or feels one-dimensional.Recommended ingredients to pair it with: Thai basil, coconut milk, lime leaves, palm sugar, fish sauce, eggplant, sweet potato, pineapple, green beans, tofu, prawns, and even mango for a sweet twist. Use soybean oil or neutral oils to stir-fry the paste before adding liquids—it helps release the aromatics and gives your dish a deeper foundation.Where it’s best used? In anything needing a punchy base: stir-fries, soups, marinades, simmer sauces, or even salad dressings. It can take the lead in complex Thai meals, or simply elevate a weeknight fridge-clean-out dish. The texture is smooth, it dissolves easily, and it never feels overly oily or gritty like some lesser curry pastes do.Pros:– Incredibly rich, concentrated flavour with authentic Thai character– Works across cuisines (Thai, Malaysian, Chinese, Indian, Fusion)– Large format lasts ages and offers amazing value– No artificial colours, preservatives or weird fillers– Easy to portion and stores well after opening– Suitable for restaurants or batch cookingCons:– Contains shrimp, so not suitable for vegetarians or those with shellfish allergies– Can stain utensils or containers due to the chilli oil content– Heat level might be too much for spice-sensitive eaters unless dilutedIn all, this is a professional-level kitchen staple. Whether I’m prepping a family curry, teaching students about balancing Thai flavour profiles, or batch cooking a soup base for freezing, this curry paste has earned my trust repeatedly. If you enjoy cooking globally, there’s no better red curry paste on the market at this price and quality level. An absolute must-have.

Having tried Thai curries for the first time on an amazing holiday in Thailand, I was rather disappointed when trying to replicate flavours using pastes from supermarkets in the UK. Having tried Mae Ploy's Penang curry paste with great success (and compliments from guests), I decided to try this company's red curry paste to see if that was as good. I was not disappointed. Both bring back the memories of dinner on the beach and lunches in the jungle. Please note that this is a fairly spicey curry (as it should be) and the instructions clearly state to use half the stated amount of paste if a milder curry is desired. My wife and I like a hot curry and actually add a green finger chilli with the vegetables. Basically, you can tailor this to your taste (something you cannot do with jars of curry sauce). A useful tip: When first opened, I divide the paste into single-recipe weights and store in the freezer in individual small tubs. This way, they have lasted over 18 months without any deterioration in flavour and are instantly ready for cooking. I would not hesitate to recommend these curry pastes to anyone who enjoys authentic Thai curries.

This is very good. The only thing is wish they did this in a smaller quantity. The taste is really good of the paste and the flavours are authentic. It is better than we eat at a restaurant. I will recommend it. You can actually prepare the Thai curry as a family and it makes it a good. family event. We love cooking this in our home.

Tastes great but you would need to run a cafe to use it before the sell by date.

I squeeze 38g of this paste into a pan containing a tin of coconut milk, boil it up and add chopped raw chicken, then veg for a tasty quick dinner. My son's friend introduced us to this paste - he is half Thai - and we have never looked back. Good value, tasty and hot and spicy. With trial and error we find 38g to a 400g tin of coconut milk is spicy enough for us and our adult children, and we enjoy hot spicy food. Lasts for ages in the fridge. It comes in a sealed bag inside the tub which I snip the corner off then fold up (squeezing the air out) after use and return to the tub. Made a mistake buying the kilo pot, usually get the 400g or something, but never mind, we are addicted to the taste of this so it will get used. A few drops of lime juice can enhance sometimes.

Love this curry paste. It's quite a strong paste so a little goes a long way. I love hot curries but if I overdo this it's easy to sort out with the addition of some cream, yoghurt, etc. I'd add a little at a time to your recipe if you're new to it. Once opened, it keeps well in the fridge.

The first time I used this I used too much paste and the curry turned out scorchingly hot. However, now that I've worked out how much paste to use, this curry is absolutely delicious. I use quite a lot of coconut milk with it, and that takes the edge off the heat slightly. It works out good value when you buy this kilogram tub, and with the resealable lid or it keeps for quite a few weeks in the fridge. Update: The price has gone up around 50% since I bought it, so not quite as good value as before, but still worth it.

A tub of this goes a long way,it's a low to medium heat and very tasty,I use it with coconut milk for Thai red Currys.