Friends often ask how I make my delicious Thai curries. I often reply with a fun anecdote about the time I went on a cookery course in Chiang Mai with a chef called Perm. I describe the mouth-watering feast I created under his guidance and recount the moment when I set my wok on fire under his instruction and sent a ball of flame high into the air. I generally wax lyrical about my wondrous talents in South East Asian foods but there is one thing I really must confess to. I cheat with the curry paste.
Traditionally the curry paste is pounded into existence with a pestle and mortar transforming nose-tingling spices into a goo of yumminess. But times have changed and convenience is occasionally the best option. But before you judge me and scream ‘philistine’ I need to explain how this Thai food snob came to cheat with her curry.
Mae Ploy makes a great range of fantastic curry pastes that contain all natural products: there are no preservatives, no colours and definitely no nasty MSG. Conventionally, in Thailand, a cook would normally pound up a stash of curry paste and store it covered in oil ready for cooking at convenience. In buying the Mae Ploy pastes I am merely bypassing the pounding stage and saving myself an hour of elbow-wrenching hassle. I have used these pastes for over a year now and I highly recommend them. They make cooking a dream; they taste incredible and will have your friends begging for more.
I bought these from the Wing Tai supermarket in Brixton but you can also order them online at Thai Food Online.