Variety Curry Paste 4pk Green, Red, Masaman, & Panang Curry

I usually make my curries from scratch and I guess they're not very authentic. I use salt, turmeric, curry powder, garlic, fresh ginger, black pepper, ground chilies, and whatever else I see in the spice cabinet. I often use coconut milk or coconut cream. I make fish, chicken, lamb, and goat curry. I probably use far too much garlic. I especially did during the height of the pandemic to encourage people to keep their six foot distance. This assortment of curry pastes makes my life a lot easier. I open a can, may add a bit of tomato sauce or stock and I'm cookin' They are all really delish and different from one another. You will know that you are a curry aficionado when you can distinguish between a Korean and Japanese curry, both wonderful, but very different. 8/31/2023 I forgot to add...the recipes on the individual tins are usually for using the entire tin. For many folks, that may be too strong. Add the the curry paste to your taste. In the "green" there is significant salt, so use the paste about one teaspoon at a time to the coconut milk.

These are delicious and vegan. Just as good as a restaurant Thai curry. Easy too just add coconut milk and some veggies.

Maesri is one of two Thai brands that you might find in a Thai restaurant or the kitchen of a cook experienced with Thai food. (The other is Mae Ploy.) This is a good collection, with the most curries. (Either Panang or Massaman can be used for Yellow Curry dishes, perhaps with the addition of Tumeric for color.) The small cans prevent waste. With anything left over, transfer to a clean screw-top jar, cover with a layer of oil and keep in the fridge for up to 1 month. The paste can also be frozen if tightly wrapped. Maybe buy a can of coconut milk, so you can use the pastes ASAP. Lots of good recipes on the internet. Don't get too hung up with the extraneous Thai spices like Holy Basil or Tamarind concentrate. These curries will get you started, with some fresh veggies and a protein of choice. Start with a small amount with the green and red pastes (betweem 1-3 tablespoons for most Amercan tastes.) Add sugar to taste and some tartness via lime juice or rice vinegar and you are on your way. A quick edit to describe each paste for those new to Thai cooking: By equal measures, Green Curry paste is the hottest, as it is made with fresh, green, hot chilies. Red Curry paste is the second hottest, as larger red chilis are used, which are milder than the green. Panang is similar to Red Curry, but in many brands, is a little milder. Note that many brands add ground peanuts to Panang Curry. Mussaman is the mildest of this set and is a Thai "take" on Indian curry, so it has the addition a few Indian spices, such as cinnamon and clove. The mildest curry, Yellow Curry, is not represented in this set. Feel free to adjust the amount you add until you get familiarity with the heat level of each, which can differ brand to brand.

I do not have an asian market even close to me but I love making thai food that tastes just like the stuff I've had in restaurants, this is it, you cannot go wrong with Maesri, try it, you'll thank me later! No more trying to make chili pastes myself, these come from Thailand, they are perfect. The brands in the stores are so americanized they pale in comparison, the depth of flavor in these are extraordinary and they aren't expensive, so easy. (go easy on the red chili paste, its SUPER hot, use less of it than you think you will need at first, you can always add more) as for the others you can use the whole can with either one or 2 cans of coconut milk and go to town, add your protein and a veggie, dinner is done!

These are great love them!! They make dinner so easy!

I'm a lifelong fan of Thai food, including Thai curries, so I decided to try my hand at making them at home. I ordered this variety pack of curry pastes and some coconut milk because I was too lazy to visit my local Thai market, even though it is close by (I live in a city with a large Thai population). Sure enough, after a little experimentation, I've been able to prepare some delicious and fairly authentic versions of my favorite dishes at home. I say "fairly" authentic because I don't always have every ingredient that a Thai cook might have on hand -- things like fresh galanga or kafir lime leaves -- but my results have been really good nevertheless. That's because these curry pastes are the real deal (the same items you'd buy in Thailand) and not some watered-down version formulated to appeal to western palates.When I finally did get to my local Thai market, I discovered that these curries were selling for about the same price, so I didn't pay a premium for having them delivered to me. I highly recommend them.

We've tried other brands but keep coming back to these. The green is super hot but delicious, we figured out how to cut it down without having to do Thai Hot (I like some spice but this blows my ears off undiluted). The only shame is that we rarely get any food items from Amazon anymore where cans and boxes aren't damaged. Two of these were crushed beyond use but we know from other orders the flavors are good. Please bring back decent packagin or at least refund damaged unusable items. It's become kind of a you know what shoot if we will get usable products anymore and I hate writing that. But enjoy the curries, they are wonderful!

I've bought these before and like them a lot. These are really good curries so 5 stars for flavor. But one was so badly dented I wont use it (it the lid - if it was the side or bottom I would use it but the damaged seal on the lid could cause contamination). So I do 2 stars for value as I only got 3 of the 4 I ordered. And 3 stars overall as again I did not get my full order.