Maesri Prik Khing Curry Paste (Pack of 4)

I’ve tried a lot of Thai curry pastes and this is my favorite hands down. I especially like the kaffir lime flavor. Great as a Prik Khing stir fry, but also as a quick stir fry with any protein and vegetables. I always keep several cans in my pantry!

I just can't say enough about this curry paste. Spicy and a little sweet... goes with everything! I eat it with any vegetables I have left in the fridge or freezer and I don't need to add any seasonings (I always have to add spices to everything). Fabulous recipe (have no idea if it's legit--just came up with it and it's tasty!): 1 block of extra firm tofu, cubed 1 medium onion (any kind will do), roughly chopped 2 oz canned mushrooms or 4 oz sliced button mushrooms (could use dehydrated and reconstituted shitake for some real flavor) 1 10oz bag of frozen pea/diced carrot mix 1 can of coconut milk 1/2 cup water (chicken or vegetable stock is good, too) Sautee the tofu, onion, and mushrooms on medium heat until the edges are lightly browned. Add the pea/carrot mix and stir for another two minutes. and add the can of coconut milk and water (or stock). Simmer for about 5-10 minutes so the flavors meld and some of the liquid evaporates. Spoon onto brown or white rice. I've also eaten it on quinoa for additional protein. Can garnish with chopped peanuts (if not allergic--I'm allergic), chopped cilantro, chopped green onions.... probably a lot of other tasty garnishes out there I haven't tried.

I have been making coconut curries for a while and wanted to make curry without coconut milk like Pad Prik King. I found a recipe on a blog (Sav's) and used the recipe he had which includes this paste along with chicken, mushroom soy sauce, fish sauce, and fresh kaffir lime leaves (had to ask at the local Asian grocery for those). The dish made with this curry paste is awesome. It is pretty spicy, somewhere between "American" medium and hot, just at the top of my tolerance. In comparison to the same dish I've gotten out at restaurants, it is equally spicy. I will definitely be getting more of this in the future and want to try the other varieties!

Using this paste with minimal added ingredients made for restaurant quality Prik King at a fraction of the cost. Add fish sauce, sugar, and soy sauce to taste along with your protein and veg of choice. So delicious.

Some of the cans had dents and were expired so I could only use one. The spice level was great for myself not too spicy for me.

I find it simply stunning. I have been making Prik Khing curry with this specific paste for at least 20 years now. My Thai wife used to make it for me, also with the Maesri curry paste, and when that relationship ended, I started making it for myself. Although it is pretty great right out of the can, with a bit of help it becomes mind blowing (taste bud blowing too). Here is how I get the most out of a can of Maesri Prik Khing Curry paste. I fry in oil as directed on the can. I usually make it with lean pork which I cut into bit size pieces and fry separately to get some Maillard flavor browning on the meat. Then the vegetables (usually either green beans or asparagus) go in along with some liquid. For more flavor, use chicken or beef broth instead of water for the liquid. When the vegetables are part way cooked I add the partially cooked protein in (I may deglaze the pan I fried it in with some broth and add in that too) then add a small amount of fish sauce (the curry itself is fairly salty) some good quality oyster sauce, Thai sweet soy sauce, Golden Mountain sauce and organic sugar. The ingredient that really separates Prik Khing curry from Red curry is the Magrut Lime leaf and I add one or two additional, very finely chopped (I have a tree, bought at Costco). Finally, I add a couple Jalapeno peppers sliced into thin strips which adds a great flavor and some additional heat. The reviews here discussing the hotness of this curry are all over the place. I find this curry to be quite hot, though it is a slow, building sort of heat as opposed to the instant zap you get from eating a Prik Kee Noo chile, for instance. You can cut down on the heat by using less paste but then you will miss out on the whole intense experience. This is the only Maesri paste I use. For all other currys I use Mae Ploy.

I can't make my wife's favorite dish without this, Beef with String Beans. Sear the steak strips first and set it aside. Then fry this paste with some oil to make it fragrant. Add string beans, some chicken broth, fish sauce, sweet soy, and maybe some oyster sauce. Cook until the string beans ate to your liking and then add the steak. Serve with rice. Done and relish! You're welcome!

I've ordered this item many times and am never disappointed. It's easy to use and delicious. Makes me look like a fantastic chef!