And yet, in my adult life, I have often found myself reaching for canned curry paste in my day-to-day cooking. Maesri is my go-to brand; it’s what my mom uses, too, when she doesn’t feel like ...

Massaman curry is from Southern Thailand ... but you can use a food processor), or you can buy it at the store (we recommend Maesri brand curry paste if you go this route, which you can find at some ...

There is also massaman curry paste, which includes tamarind juice as well as warming ... Some other well-known brands include Maesri and Mae Ploy. These can be found in Asian markets and online as ...

Chicken cooked in coconut flavors, tamarind, potatoes and an aromatic massaman curry paste. Spoon onto a serving dish, garnish with bay leaf to give a sense of a Thai touch. Pickled ginger or cucumber ...

Green curry paste is a time-tested shortcut to complex flavor. In dishes like this one where it plays such a central role, you’ll want to make sure to pick a good brand. I like Maesri ...

Thai curry is a global favorite, and it’s not hard to see why. Most dishes are creamy, aromatic, spicy, a little sweet, and delicious with plant-based ingredients like tofu and vegetables.

Put the curry paste, coconut milk and stock into a wok or deep frying pan. Heat until just simmering, stir well, then add the chilli, spring onions, potatoes and cardamom pods. Simmer for 15-20 ...

Reduce the heat slightly, stir in the curry paste, ginger and garlic and cook for 1 minute, stirring constantly. Pour the stock and coconut milk into the pan and stir in the soy sauce. Add the ...

Massaman curry hails from Thailand but is enjoyed widely in Southeast Asia. I first tasted this dish while visiting my husband’s aunty and uncle in Malaysia which is interesting as massaman is ...

To begin with, the chef heated up some olive oil in a frying pan and before grabbing a jar of his own brand Jamie Oliver 'Creamy Korma' curry paste. He added: '[It's] super useful for complex ...

Heat a large saucepan over medium heat. Add the oil, the green curry paste (you may need to use more or less oil depending on your paste) and turmeric and stir-fry for around 1 minute until fragrant.