My experience with the commercial prepared Thai curry pastes have been
with the red and green varieties. Recently, I picked up a two pound
tub of the yellow type of Mae Ploy paste in my local restaurant supply
place (mainly because it was only about $3!). Last night I made up a
dish of shrimp and squid with coconut milk using the yellow paste, and
I noticed that it is not only less hot than the red or green but that
it's taste is also more subtle as well. That has me wondering if it
is generally used differently than the other Thai curry pastes - ?
Anyone have any experience with this stuff, or knowledge about how
it's used? Does this stuff need to be refrigerated after opening?
Doesn't mention on package, even though it obviously is labeled for
sale in US primarily.

Thanks for responding.
jm