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

drfugawe <completelylost@wherdafugawe> wrote:
> []Last night I made up a dish of shrimp and squid with coconut milk using
> the yellow paste . . . . That has me wondering if it is generally used
> differently than the other Thai curry pastes - ? []Does this stuff need
> to be refrigerated after opening?

I think the Thai name is Gaeng Leuang. It's good with shrimp, squid,
chicken or noodles. I don't know how it would stand up to stronger meats
like lamb, pork or beef. Maybe with veal.

We refrigerate Thai curries. They'll last a while, but after a couple of
weeks start to lose some of their flavor. If you've got a lot (2 lbs is a
lot), you might want to freeze some in recipe size pieces, then vac seal or
freezer baggie.

--
Nick. Support severely wounded and disabled Veterans and their families!

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On 11 Apr 2006 02:09:11 GMT, wrote:

>drfugawe <completelylost@wherdafugawe> wrote:
>> []Last night I made up a dish of shrimp and squid with coconut milk using
>> the yellow paste . . . . That has me wondering if it is generally used
>> differently than the other Thai curry pastes - ? []Does this stuff need
>> to be refrigerated after opening?
>
>I think the Thai name is Gaeng Leuang. It's good with shrimp, squid,
>chicken or noodles. I don't know how it would stand up to stronger meats
>like lamb, pork or beef. Maybe with veal.
>
>We refrigerate Thai curries. They'll last a while, but after a couple of
>weeks start to lose some of their flavor. If you've got a lot (2 lbs is a
>lot), you might want to freeze some in recipe size pieces, then vac seal or
>freezer baggie.


Thanks Nick - that's a good idea for freezing it in small lumps!
I'll keep experimenting with it.

Appreciate your response,
John

drfugawe <completelylost@wherdafugawe> wrote:
> On 11 Apr 2006 02:09:11 GMT, wrote:
>[ . . . ]
> Thanks Nick - that's a good idea for freezing it in small lumps!
> I'll keep experimenting with it.
>
Exactly. Recipes are only a source of inspiration, to be modified
tastefully according to your thoughts. Well, baking is more scientific!

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

On 15 Apr 2006 21:17:16 GMT, wrote:

>drfugawe <completelylost@wherdafugawe> wrote:
>> On 11 Apr 2006 02:09:11 GMT, wrote:
>>[ . . . ]
>> Thanks Nick - that's a good idea for freezing it in small lumps!
>> I'll keep experimenting with it.
>>
>Exactly. Recipes are only a source of inspiration, to be modified
>tastefully according to your thoughts. Well, baking is more scientific!


Nick,
Interesting result when freezing small balls of this stuff - it
doesn't freeze hard, but stays a pliable soft consistency. It that
case, I won't bother putting it into small pieces, but rather keep it
in its original tub, and just spoon out what I need.
jm