Fuck me I forgot how fucking fiery the Maesri green curry paste is faaaaark. I added coconut sugar and as much coconut milk powder as I could but the latter is weaksauce. 3 pappadums did not help 🥵
I like Maesri for the overall flavour and I have used it to good effect before, but probably with more balancing elements for the green curry (maybe added pumpkin or sweet potato). And coconut cream not this coconut milk powder nonsense I’m trying out. I love their red curry and panang curry pastes. Unfortunately I don’t find valcom or the other main brands to be enough for me (haven’t tried Mae Ploy), I have usually needed to zhuj them up a lot more with extra aromatics and at that point why even use a curry paste. Or they are just too overwhelmingly sweet
Yeah, it’s an useful backup for when you just need a bit and don’t want to open a whole can, or can’t be arsed going to the shops. But clearly not quite the same. I haven’t used it in over a decade, it’s okay for thickening a sauce but not so much for coconut-forward dishes.
You can get larger packs of the stuff in Asian shops, decent Colesworths have the smaller packs.
Usually p good with spice, though less so than in my early 20s.
Fuck me I forgot how fucking fiery the Maesri green curry paste is faaaaark. I added coconut sugar and as much coconut milk powder as I could but the latter is weaksauce. 3 pappadums did not help 🥵
Reminds me of the time I ate wasabi peas. Pure hell.
What? Those are mild and delicious.
Well, at least my sinuses are well and truly cleared. My brain feels like it’s been washed in cold water
I found maesri too hot as well, I use half a jar of valcom for a small curry and it’s hot enough and has taste too
I like Maesri for the overall flavour and I have used it to good effect before, but probably with more balancing elements for the green curry (maybe added pumpkin or sweet potato). And coconut cream not this coconut milk powder nonsense I’m trying out. I love their red curry and panang curry pastes. Unfortunately I don’t find valcom or the other main brands to be enough for me (haven’t tried Mae Ploy), I have usually needed to zhuj them up a lot more with extra aromatics and at that point why even use a curry paste. Or they are just too overwhelmingly sweet
I didn’t know coconut milk powder was a thing. How are you usually with spicy stuff?
Yeah, it’s an useful backup for when you just need a bit and don’t want to open a whole can, or can’t be arsed going to the shops. But clearly not quite the same. I haven’t used it in over a decade, it’s okay for thickening a sauce but not so much for coconut-forward dishes.
You can get larger packs of the stuff in Asian shops, decent Colesworths have the smaller packs.
Usually p good with spice, though less so than in my early 20s.