Mae Ploy Vegetarian red curry paste 400 g

✨ Mae Ploy Vegetarian Red Curry Paste for classic Thai flavour at home 🌶️

Red curry paste is a cornerstone of Thai cooking, bringing a balanced mix of aromatic spices, savoury depth, and warming chilli heat. This vegetarian version makes it easy to build a full curry flavour quickly—ideal for weeknight dinners as well as bigger batches.

Use it as your flavour base: gently fry a spoonful in a little oil to “wake up” the aromas, then add coconut milk, vegetables, tofu, mushrooms, or plant-based proteins. Adjust the intensity by adding more paste for extra heat and colour, or mellow it with more coconut milk and a touch of sweetness.

✅ Key features

• Fast route to authentic Thai-style red curry flavour—no need to blend spices from scratch
• Vegetarian option for plant-forward curries, soups, and stir-fries
• Concentrated paste lets you control heat and richness portion by portion
• Great for meal prep: make a big pot of curry and it reheats well the next day
• Also works beyond curry—use a small amount to season marinades, noodles, or roasted vegetables

🍽️ How to use

• Classic red curry: fry paste, add coconut milk, then simmer with vegetables and tofu; finish with Thai basil if you have it
• Coconut red curry soup: thin your curry base with stock and add mushrooms, noodles, and greens
• Quick stir-fry sauce: mix a little paste with coconut milk (or water) and toss with vegetables in a hot wok
• Marinade idea: combine paste with oil and a squeeze of lime, then coat tofu or veggies before grilling/roasting
• Serve with steamed jasmine rice or rice noodles to soak up the sauce

👩‍🍳 Try our original recipes

• Spinach & Potato Curry with Steamed Rice (Easy One-Pot Curry Paste Method)
  This spinach and potato curry is a comforting, meat-free dinner built around a simple curry paste base.
• Beef Rendang Curry (Indonesian Slow-Cooked Coconut & Spice Stew)
  Rendang is Indonesia’s famous slow-cooked beef cooked down in coconut milk, aromatics, and warm spices until the sauce turns deeply concentrated and clings to every piece.
• Sayur Lodeh: Indonesian Coconut Vegetable Curry (Easy, Flexible Recipe)
  Sayur Lodeh is a comforting Indonesian-style vegetable curry made with coconut milk, aromatics, and a mix of everyday vegetables.

🧾 Ingredients

red chilli 20%, lemon grass 19.4%, garlic 23%, salt 14%, galangal 6.5%, kaffir lime peel 1.3%, pepper 0.4%, shallots 15.4%.

🧾 Nutrition facts

Energy (kJ) - 474 kJ

Energy (kcal) - 101 kcal

Fats - 0.7 g of which saturated 0.2 g

Carbohydrates - 15 g of which sugars 1.9 g

Protein - 4.4 g

Fiber - 9.2 g

Salt - 14.3 g

✨ Final touch

Did you know red curry paste is typically fried briefly in oil before adding liquids to release its aromas and deepen the flavour?