Red curry made with Mae Ploy paste is one of the most flavorful and approachable Thai dishes you can prepare at home. This rich and aromatic dish features the vibrant color and bold taste of red curry paste balanced with creamy coconut milk, tender meat or tofu, and crisp vegetables. Mae Ploy red curry paste is known for its authentic taste and robust spice, making it a favorite for both beginners and seasoned cooks. Whether you’re cooking for a quick weekday dinner or hosting a flavorful Thai-inspired meal, this red curry recipe delivers satisfaction in every bite.
What Is Mae Ploy Red Curry Paste?
Mae Ploy red curry paste is a popular Thai cooking ingredient made from dried red chilies, garlic, lemongrass, galangal, coriander root, kaffir lime peel, and various spices. It offers an intense, spicy base with a complex flavor profile that gives Thai red curry its signature heat and depth. Found in many Asian markets or online, this paste simplifies the process of creating authentic Thai red curry without making your own paste from scratch.
Ingredients for Red Curry Mae Ploy Recipe
Main Ingredients:
- 2 tablespoons Mae Ploy red curry paste
- 1 tablespoon vegetable oil
- 1 can (13.5 oz) coconut milk
- 1 pound chicken breast, thinly sliced (or tofu for vegetarian option)
- 1 cup bell peppers (red, green, or yellow), sliced
- 1 cup zucchini or bamboo shoots, sliced
- 5-6 kaffir lime leaves (optional but recommended)
- 1 tablespoon fish sauce (or soy sauce for vegetarian option)
- 1 teaspoon brown sugar
- Fresh Thai basil leaves for garnish
- Steamed jasmine rice, for serving
Preparing the Red Curry
Step 1: Sauté the Curry Paste
In a large skillet or wok, heat the vegetable oil over medium heat. Add Mae Ploy red curry paste and stir-fry it for about 1-2 minutes until the paste becomes fragrant. This step helps release the flavors and oils from the paste, enhancing the richness of your curry.
Step 2: Add Coconut Milk
Pour in half of the coconut milk and stir continuously until it combines with the curry paste. Let it simmer for 2-3 minutes until the coconut milk thickens slightly and the red color deepens. Add the remaining coconut milk and stir to create a smooth, creamy curry base.
Step 3: Cook the Protein
Add the sliced chicken or tofu to the curry. Cook for about 5-7 minutes, stirring occasionally, until the chicken is fully cooked or the tofu is heated through and slightly golden on the edges. Make sure the protein is evenly coated in the sauce.
Step 4: Add Vegetables and Seasoning
Add bell peppers, zucchini, or bamboo shoots to the curry. Stir well and allow the vegetables to simmer in the sauce for 5-6 minutes until they are tender but still slightly crisp. Stir in the fish sauce and brown sugar to balance the spicy and savory flavors. If using kaffir lime leaves, tear them slightly and add to the pot for extra citrusy aroma.
Step 5: Final Touches
Once everything is cooked, turn off the heat and stir in a handful of fresh Thai basil leaves. The residual heat will wilt the basil and add a burst of herbal fragrance to your dish. Taste the curry and adjust seasoning if needed add more fish sauce for saltiness or sugar for sweetness.
Serving Suggestions
With Jasmine Rice
Serve your Mae Ploy red curry hot over steamed jasmine rice. The fluffy rice absorbs the curry sauce beautifully and balances the bold flavors with its subtle sweetness.
Alternative Accompaniments
- Brown rice for a nuttier, more nutritious base
- Sticky rice for a more traditional Thai experience
- Rice noodles for a unique twist
Tips for Cooking with Mae Ploy Red Curry Paste
- Mae Ploy curry paste is spicier than some commercial brands. Start with less and add more to your taste if needed.
- Store leftover curry paste in an airtight container in the fridge for up to several weeks, or freeze in small portions for future use.
- For a creamier texture, use full-fat coconut milk rather than light versions, which may separate during cooking.
- If your curry is too spicy, add a little more coconut milk or sugar to mellow the heat.
Variations of Red Curry
Seafood Red Curry
Use shrimp, scallops, or a combination of seafood in place of chicken. Seafood cooks quickly and pairs beautifully with the spicy, coconut-based sauce.
Vegetarian Red Curry
Substitute tofu or tempeh for meat and load up on vegetables like eggplant, green beans, mushrooms, or carrots. Use soy sauce instead of fish sauce to keep it plant-based.
Beef Red Curry
Thinly sliced beef works well in red curry, especially when simmered just until tender. Add sliced bamboo shoots and baby corn for a complete dish.
Red Curry Soup
Thin out your red curry with extra coconut milk or broth to transform it into a spicy, comforting soup. Add rice noodles and leafy greens for a satisfying bowl.
How to Store and Reheat Leftovers
Storing:
Transfer leftovers into an airtight container and store in the refrigerator for up to 3-4 days.
Reheating:
Reheat gently on the stovetop over low heat or in the microwave in 30-second intervals, stirring in between. Add a splash of water or coconut milk if the sauce thickens too much.
Why Mae Ploy Red Curry Paste Is Preferred
Mae Ploy is a favorite among Thai food lovers because it offers a more traditional and spicier flavor compared to milder supermarket brands. It doesn’t contain artificial colors or preservatives and uses authentic Thai ingredients. This makes it a top choice for those looking to prepare dishes that are closer in flavor to what you’d find in a Thai home kitchen or restaurant.
Cooking Thai red curry with Mae Ploy paste is a simple way to bring authentic Thai flavor to your home kitchen. With its rich, spicy aroma and creamy texture, this dish is comforting, satisfying, and endlessly adaptable. Whether you’re cooking with chicken, beef, tofu, or vegetables, Mae Ploy red curry paste provides a deep and complex flavor that transforms your meal into something extraordinary. Serve it with jasmine rice and enjoy a dish that delivers restaurant-quality taste with minimal effort.