$4.99
Shrimp paste is primarily made from finely crushing shrimp or krill mixed with salt, and then fermenting for several weeks. It is an essential ingredient in many curries and sauces and it is often an ingredient in dip for fish or vegetables.
Soy Bean Oil, Shrimp (32.0%), Garlic, Water, Soy Sauce Powder (soy Bean, Salt, Wheat), Monosodium Glutamate, Paprika Color, Salt, Pepper.
| Weight | 500 g |
|---|
Red curry from Maesri is similar to other brands of red curry paste.
For a quick delicious Thai dish using this product, stir fry one can with 2 cups of coconut milk, and cook until it boils. Add 1 3/4 lb chicken, then add 2-3 cups coconut milk, and stir until chicken is cooked. Add 1/2 lb eggplant, and keep stirring until cooked. Sprinkle with fresh Thai basil leaves, and fresh Thai chiles. Serves 5-7. Serve with jasmine rice.
Massaman curry from Maesri is similar to other brands of massaman curry paste we carry.
For a quick delicious Thai dish using this product, stir fry one can with 1 1/2 cups of coconut milk, and cook for about 5 minutes over medium heat. Add 3/4 lb chicken or beef, then add two cups coconut milk, and stir until it boils. Add 1/3 lb potato (diced), a small amount of diced onion, and heat until meat is tender. If preferred, add 2 tablespoons roasted peanuts. Serves 4-5. Serve with jasmine rice.
Maesri Kaeng Kua curry paste is a Thai curry paste that contains no color, MSG, or preservatives. The package includes basic cooking instructions and the paste should be kept refrigerated after opening.For a quick Thai dish using this product, stir fry one can of kaeng kua curry paste with 3 cups of coconut milk for about 5 minutes. Add 1.5 lb chicken pieces and vegetables of your choice and 2.5 cups water. Gently simmer until ready, sprinkle with fresh basil leaves and chile peppers, and serve with jasmine rice.
Green curry from Maesri is similar to other brands of green curry paste that we carry.
For a quick delicious Thai dish using this product, stir fry one can with 2 cups of coconut milk, and cook until it boils. Add 1 3/4 lb chicken, then add two cups coconut milk, and stir until chicken is tender. Add 1/2 lb eggplant, and keep stirring until cooked. Sprinkle with fresh Thai basil leaves, and fresh Thai chiles. Serves 5-7. Serve with jasmine rice.
