The BEST and WORST Thai Curry Paste - Taste Test!

[@susanbuentello2656]

I had to come back and tell you that I have always used Thai Kitchen brand curry paste for convenience since it’s the only one at my supermarket. After watching this video I made a trip to an Asian grocery and picked up a tub of Mae Ploy green curry paste. I made my usual chicken curry recipe that I usually use Thai Kitchen brand for and I was blown away by the difference! I’ll never go back!

[@embracethesuck1041]

I'm with you. It's generally the only one available but I'd go as far as to say it's terrible.

[@maxmotors9497]

If you taste it alongside mae ploy you will definitely think it’s terrible

[@cristinalisette6247]

I bought that Thai kitchen one and threw it out after one use. I'm lucky that I have a lot of Asian markets near me.

[@Enclave.]

Yeah, everybody should know where their local Asian grocery store is.

[@ruthvazquez7236]

I would buy two Thai red curry paste containers because it was so bland. Now I used two TB of Mae ploy 😂

[@chartreuseverte]

Your second test really brought this taste test a level above others that I've seen -- I really liked how you tried to create the best dish possible while working with the less flavorful paste! So thorough, well done, thank you!

[@Cromf]

What’s even more bizarre is that the huge tub of the Aroy D curry paste usually costs less than the little jar of the thai kitchen curry paste haha!

[@tkjho]

Thai Kitchen is imported by McCormick Canada, a company that charges a lot for its spices.

[@gourmetsportsman]

That's because he market is different. Aroy D is targeted to Asian (for the most part) and Thai Kitchen is for hipsters.

[@killerdustbunnies]

@@gourmetsportsman for a long time Thai Kitchen was the only available option in my local supermarkets. Now that other brands are more easily found and Asian markets are becoming more common, it looks like we should all be experimenting to find our own "best" options.

[@T33K3SS3LCH3N]

It's the first one I bought because I went to an Asian import shop (the kind that advertises international cash transfers in 10 languages because at least 90% of their customers are immigrants/guest workers) and honestly just picked the cheapest one per kg. I later noticed that most Asian fast food places in my city use the same.

[@nailily]

Thai kitchen is pushed by westerners so it's not surprising to me that it's more expensive than Asian brands.

[@laurabee7358]

I saw this video and am guilty of having Thai Kitchen red curry paste in my pantry. Well, I immediately ordered Mae Ploy per your recommendation on this video- wow, what a huge difference! You’re my go to now for all my Thai cooking. Gave you a “thank you”- if folks appreciate Pailin like I do, don’t be cheap, give her a Thank You!

[@GyroCannon]

Why I love Pailin's channel: so thorough A test of the curry on its own and then also a taste test of it with ingredients in it. Perfectly done!

[@723snoopy]

Agreed! A clear and consistent method of evaluation!❤

[@aaronwhite1786]

I appreciated her taste testing fish sauce, because even as someone who likes to think they've got a pretty good palette for someone that's grown up entirely in the US Midwest...I don't think it's wide enough for me to be tasting straight fish sauce.

[@DMSProduktions]

@@aaronwhite1786 Palate:It's NOT paint!

[@aaronwhite1786]

@@DMSProduktions I use it as both paint and food. Gotta maximize resources.

[@DMSProduktions]

@@aaronwhite1786 HAHAHA! Nice 1!

[@donaldhoover8095]

Glad you mentioned the mae ploy had shrimp in it. I am violently allergic to shrimp in any form so you saved me a lot of misery.

[@paulwomack5866]

I imagine you're an avid reader of ingredient lists, and it *is* declared (just checked)

[@theclimbingchef]

I think the aroy is shrimp free....I used it a lot with vegan cooking

[@Yengi-cw2ox]

If you can read (and presumbly you can if you can type) you will not need to worry

[@williammccarthy5248]

Aroy-D contains “shrimp powder” according to a screen grab of its label on Amazon.

[@toxicitysocks]

@@williammccarthy5248 I noticed the same thing unfortunately. I have a shellfish allergy so looks like I have to go with maesri or homemade.

[@shugo2355]

I love these types of informative video. Im sure they're time consuming to make but the info is 100% worth it

[@El_Revienta_Vientre]

Facts, like how worth it’d be to get a best shrimp paste video

[@xiengyod]

I am a native Thai people. For the instant chilly paste, my mother occassionally use the brand "Nam Jai" because it sale in small portion that just enough to make curry in 1-2 times and it also cheap. One small pack, about 100 grams, is just 20 THB.

[@victorpereira225]

I'm the opposite, my son will eat his weight in Thai red curry so I have to buy the largest size I can find.

[@toujours405]

Is there a specific Thai brand you recommend? I've seen Somjai and Jarome brands as well from Thailand.

[@knguyen4435]

​@toujours405 didn't you watch 13:31 the video ???

[@toujours405]

@@knguyen4435 Did you? That brand is called Thai Kitchen. I'm asking about Jarome and Somjai brands???

[@VinthiyaBalachandran]

​@@toujours405I'd recommend you to try both as they are not very expensive. Then you can find out what suits your palate. 👍🏾

[@RaymondCore]

At university in 1970, my Thai roommate's mom would send him/us real Thai curry paste; it was Mae Ploy. We used Indian yellow curry mixed with ground cayenne pepper, and evaporated milk as substitutes for the Thai curry and coconut milk. Nowadays, I can buy Thai eggplants, fresh galangal, kefir lime leaves, lemongrass, and bergamot in Dallas. I retired to Thailand so now, no worries. Mae Ploy is still my favorite. Thanks for confirming my bias. Love your channel.

[@naiadolling]

Using evaporated milk to sub coconut milk is actually pretty genius. Guess I’m making curry tonight after all! Thank you for the tip.

[@rickybobby599]

​@@naiadollingif you have coconut oil even better ❤

[@naiadolling]

@@rickybobby599 I’ll definitely keep that in mind! I typically have coconut milk and oil on hand.

[@lakicia30]

What part of Thailand did you end up in? I worked in Bueng kan and chiang mai, and have of course visited Bangkok and Phuket

[@julienrocher1]

I am an ex South African used to great curries because we have millions of Indians living there. Now living in Ireland. I was shocked how people make curries here. Everything tastes like salt vinegar and a very low grade curry powder- mostly yellow. Recently there has been an influx of very high quality Thai restaurants so now we have access to great food. Of course the supermarkets have your least favourite brand which probably is best for the people here as they are not used to eating spicy. I have taken to getting MaePloi online. Really great. I was surprised to find it’s made by an Asian family living in the USA. Thanks for your great video. Your work is amazing. I follow Maanchi for Korean and you for Thai food. I have cooked a few of your recipes and deeply impressed my Thai girlfriend.

[@halleyevans1980]

Why is it so bad? Isnt it beautiful??@@KeenBulldozer

[@LightningRound1st]

Thank you. This solved a mystery for me. Red curry paste in the various peanut sauce recipes has always baffled me. Thai Kitchen is in that small, convenient jar. It's easy to use a small amount periodically, however, I always ended up using 3-4 times the amount called for. Now, I know why.

[@El_Revienta_Vientre]

Facts, now we need that “what’s the best shrimp paste?” Video

[@altaroxllc3184]

As Uncle Roger might advise you, if you are gringo...use the white amount, not the right amount! 😜

[@xavariusquest4603]

Just tried the Mae Ploy paste. The results were spectacular. Made a huge pot with 4 pounds of chicken and 6 cans of coconut milk. I used 12 tablespoons. I also added one large thumb of julienned ginger and a stalk of lemon grass shaved into paper thin slices. It was my best curry in 20 years.

[@horrido666]

You must have had a party! Add a little lime juice next time.

[@xavariusquest4603]

@@horrido666 I use lime leaf. It makes for a more balanced end product. I do have fresh lime on the table. And yes...maxed out both rice cookers.

[@givepeaceachance5834]

@@horrido666Are you Jamie Oliver?

[@ShojiPanda]

I had been using Thai kitchen for years because it was the only one I could find without added chemicals. However it is CRAZY expensive and so weak that I needed to use the whole jar for one meal. I had stopped making beloved Thai curry the past year because of the cost. Recently I found one at the Asian supermarket that didn't have any added chemicals. I just went and checked the brand and saw that it is Mae Ploy!! Excited to try it now for some authentic good spicy flavour! Thank you Pailin.

[@honeybunz4353]

When I make Vegan Thai curry, I use Thai Kitchen. It's about $4 for 4 oz and $15 for 35 oz container. I order it from Amazon, usually from Amazon grocery, so I have it at my door when I get home from work. I would agree it's my least favorite because it's not as flavorful, but it's vegan.

[@coolnewpants]

@@honeybunz4353 Have you tried the Aroy-D pick she recommends for vegetarians? The ingredient list (shown at the 2:33 mark) seem like it should work for vegans as far as I can tell

[@honeybunz4353]

@@coolnewpants thank you, I'll be on the hunt for it.

[@123goldenlily]

I'll use Thai kitchen for the same reason, but I'll also add some extra chillies and spices. I'll definitely have to try Mae Ploy though!

[@brandon3872]

Once you try Mae ploy, you'll never look back. It's definitely the best choice, it's authentic and and widely available.

[@elizabeths4272]

I have purchased Thai Kitchen occasionally when I wanted to save the time of driving to the Asian grocery store and I always regret it. The last time I kept adding paste until I dumped the whole jar in and it still tasted bland. Never again! Thank you for this taste comparison!

[@nightsparrow1252]

Love this. Now I know why not spicy enough. Please do one for green curry paste too!

[@kalivang3992]

I vote for this!!

[@pesto12601]

Do one for EVERY curry paste.. Massaman, Green, Yellow, Panang, etc!

[@vinstinct]

Yes. We need the green!

[@chooilinquek8655]

Yess, please do this for every paste! 🙏🏼

[@silentone11111111]

Great. Now one on green curry 😀

[@charliep9066]

I just came across this video randomly, and wow, what a well executed blind taste test and assessment. It was so informative and I'll now be changing my curry paste brands going forward. Thank you. You've earned a new subscriber!

[@rohanlg790]

I used maseri and found the directions on the bottom ask for you to use more then other brands ! I think it’s intentional so you don’t end up with leftovers in the can that can go off. Even though you used the same weight, each brand will ask for different amounts. You could re test going with their instructions and see if they taste better

[@melissablick779]

Maesri is my favorite. My thai friend in college recommended that brand.

[@KnickKnackPatty]

I just freeze my leftovers but tbh, I only use half a can at a time. Internet Shaquille also has a fun video with ideas on what to do with leftover curry paste

[@lisahinton9682]

@Rohan LG I agree! Her logic on that was way off. And adding water to equalize the weights was bizarre, too. But, she probably doesn't have a science background, which is fine, of course, but the experiment was flawed from the get-go. Oh, well, still gave us a lot of insight on each of those brands.

[@shllybkwrm]

I also use Maesri because I'm allergic to shellfish and it's always marked vegan!

[@penelopepalm]

I love the maesri but am not surprised she picked the one she’s used to. Use the instructions on the package instead of her “standardized” for best results

[@johnr1348]

I'm so glad I found your channel! I'm a 50+ man in the U.S. Midwest....you really break this stuff down for the novice and make me want to try some of these dishes.... Thank you so much for making this so much fun !

[@aaronkritusan9397]

I use Maesri myself, but I normally double up the amount of paste and add a few extra herbs or spices; I like the extra colour you get from it.

[@alexcarter8807]

The Maesri in the little cans comes in a ton of flavors too - my local H Mart has about a dozen of them.

[@mellio9077]

I love cooking with Maesri too. It’s the same for me. I use a whole can for a big pan of curry, and adjust the flavors with fish sauce, lime and sugar.

[@spencerschneider9115]

I've also tried all the same Red pastes and prefer Maesri as well. I think it has decent heat and is prepared and tastes 'fresher' than the others. That said, my go to yellow paste is Mae Ploy, hands down!

[@ExpensiveGun]

Can't beat Maesri Panang Curry paste. It's my go-to.

[@El_Revienta_Vientre]

Maesri is nice, but having a “what’s the best shrimp paste?” Video review/shootout would be nicer 🙂

[@FezDaStanza]

I'm so impressed by how thought out your comparison "experiment" was, down to taking account of evaporation! This video answered a question I've had for years and I'm so glad you had 3 top choices because I've noticed that almost every Asian store carries a different variety!

[@m13b]

Good call out for the Arroy-D coconut milk - just started using their milk and their coconut cream too and my curries have been much nicer

[@krophiquon]

it is tasty. too bad they abuse animals to harvest the coconut. I don't know what brand to buy any more

[@deadfr0g]

Ohhh my god, this was so exciting!! I was jumping around shouting at the TV and my girlfriend walked into the room just to see what I was watching. Hahahah. Hypest competition I’ve seen in ages. This channel is such a gift.

[@xray7908]

I like the little cans of Maesri. I stir fry the paste to bloom it and dump in a can of coconut milk, and it makes just the right size batch with nothing to store after opening. It makes a nice base, and then you can add whatever you want to make it a little spicier to your own tastes.

[@BluffyMoo]

OMG! All these years, I've been very pleased with Thai Kitchen. I suppose I was sold on the packaging. After Pailin's video, I found the Arow-D brand and tried it. The results are a world of difference! The difference in the taste can't be beat. The Thai Kitchen tastes so watered down in comparison. Never going back to Thai Kitchen after this. Thank you, Pailin! ❤

[@Ouefdie]

I usually use the watery not so spicy curry paste as a spread on sandwiches. It tends to spread more easily and is not too hot. Just some curry paste, salad greens, maybe turkey slices or chicken breast and peanut butter.

[@PailinsKitchen]

Now THAT is a use I never thought of!

[@charliep9066]

Such a smart idea, I'm going to try this ! Thanks !

[@shuhadea]

Thanks for the idea❤

[@El_Revienta_Vientre]

@@PailinsKitchen best shrimp paste video next? 🙂 (please)

[@brucetidwell7715]

Never would have thought of that but, Wow!, that takes a chicken sandwich to a new level.

[@claudetteleblanc5273]

Thank you so much Pailin. I love Thai food, but as a French Canadian. I didn’t know what to buy, for authentic taste of Thai cuisine. And you are a great teacher. 💖💖💖💖💖🙏🙏🙏🙏

[@lulworth2234]

I love this style of video with the blind taste tests, it would be cool to see more of these!

[@MrAilsaAng]

omg thank you for taking the time & effort to film this!!!!

[@binzy6739]

Maesri fan here! I love that I can have unopened tins of various kinds stacked up in my pantry. And totally agree with others - using the whole tin helps a lot in the final result. I'll definitely have to try the Aroy-D next time!

[@PandoraBear357]

I think her test is flawed. Since the pastes themselves are not the same recipe, weight, and consistency to begin with, adding the same amount of coconut milk, sugar, and then water to the lighter weight ones is not actually fair.

[@d.y.e3803]

I am also a Maesri fan. I just use more paste and less coconut milk. My nong has also used Maesri at her very popular Thai restaurant for nearly two decades. Greetings from Los Angeles

[@mooreandless]

I use the entire can of Maesri curry paste for chicken or tofu curries.. but add garlic, lemongrass, fish sauce, lime leaves, coconut milk and sugar. A little lime juice at the end. Its inexpensive and handy to have tins in pantry!

[@ringoffire0]

Really good video. I especially liked the ending where u tried to make the worst one better.

[@fredfirth3834]

I used the Thai Kitchen for a while, but I lived in a fairly rural area at the time and that was what the grocery store had. I used Maesri a bit when I could get that, but my go-to for the past few years has been Mae Ploy, which I am able to buy in the cardboard cartons at a local Asian shop.

[@deang9061]

Great job! I predicted a similar outcome. Members of my family are allergic to shrimp, so finding a good shrimp free brand can sometimes be a challenge. When I tried to make paste from scratch, I found there are as many curry paste recipes as there are Thai granny's.

[@shllybkwrm]

I'm allergic too. I usually buy the Maesri because it's marked vegan!

[@joythanapat1378]

The shrimp paste is the one important recipe of the curry paste. However, the vegetarian period (week) is the new healthy trend for thai people. This is the reason that the curry paste is produced with no shrimp paste. There are few companies to produce.

[@VitaleFMCG]

Try Blue Elephant guys its completely vegan and handmade!@@joythanapat1378

[@kristinegoodman7534]

This makes me feel so much better! I've used thai kitchen and couldn't figure out what I was doing wrong when making curry.

[@hanifleylabi8071]

I love how on depth your videos go. This is the level of detail I love but people rarely give!

[@pacemarshall9358]

This was really interesting! I always use Maesri because it's plentiful at the Asian grocer, and it's vegetarian. To hear your thoughts on it being watery was really intriguing, because I've always noticed how wet the paste it. I will definitely consider a different option if it's available (and vegetarian) at my grocery store, even if only to give it a try! Thanks for doing this, Pailin!

[@hunkhk]

Such a thorough job on this exercise - I will continue to stick with Mae Ploy. I used to buy the fresh paste in Bangkok markerts like otokor but honestly its a bit of hit and miss and nearly always super salty and spicy and hard to have consistency unless you always stick with the same supplier, but I guess that is also part of the fun, shopping around and experimenting. Thanks for all your hard work, best Thai channel of all time. Sawasdee pi mai 2023!

[@eugeniogonzalez5651]

Hi Greg!!! I have tried the pastes in Otokor…. most consistent for me which i have used for 40 years is from the stall of Tu

[@hunkhk]

@@eugeniogonzalez5651 thank you for letting me know, I will check that one out next time appreciate the tip.

[@rickzzz1]

I really like the small cans of Maesri, which you found to be wetter and weaker. That being said, you also commented that it had good flavor. I like opening a new can every time I make a curry, and I just adjust up to my liking, but I did some taste testing myself and really liked this one best. Plus, my Thai grocer has around 20 different varieties of this curry paste, not just red, green, yellow and massaman. It tastes so fresh every time you use it. 18:03 18:03

[@mellio9077]

I agree. The Maesri works for me for all the same reasons. I usually use half a can to a full can of the red curry for a large pan of curry chicken, and it is very hot and full of flavor. So I’m not sure why it was one of her bottom two. but it is a taste and adjust sort of thing, so I just balance the flavor with fish sauce, lime and sugar to my liking. I love everything I’ve made with the Maesri brand and my Asian grocer has a large variety of flavors in Maesri, so same, I like that too. whole Foods also carries a smaller selection of the Maesri brand, it so it’s more easily accessible if I’m traveling. I was surprised she ranked it as one of her bottom two.

[@medini2]

I use Maesri as well (no shrimp for me!). I like the small cans which are very inexpensive (currently $1.20 a can) at Asian grocery. I like to keep some on hand in case I can't find it. Some of the older cans seem to have more "heat". I am thinking they cut back on the hot chilis,,,and it saddens me.

[@bobdavis1168]

Palin, Thank you Thank you , Thank you !!! As Always , Another Outstanding Presentation !!! Thank you so much for taking the time ( and effort ) to give this GIFT to all of your followers !!! God Bless !!!

[@B_Pizzle_4_Shizzle]

About 15-18 years ago, Thai Kitchen bought off the shelf at the standard supermarket actually had some oomph. Within a few years later, it suddenly became bland and lackluster - the recipe very obviously changed, probably to placate westerners that didnt like the intensity of flavor and spice. We stopped using it. We ventured into making our own and were blown away by the flavor difference and intensity (no brainer), but have switched to mae ploy for ease of use and similarly good flavor. Haven't tried the others.

[@kathcares]

Possibly it was a smaller company that got bought by a large corporation. Another commenter mentioned that it's made by McCormick. It may not have always been a McCormick brand.

[@MikehMike01]

Sorry you have destroyed your pallet with overseasoned food 😂

[@jonestacara]

Even westerners want quality and authentic flavor. Why not just eat the boring flavors you like instead of watering down something good. Makes no sense to me but these large corporations always find a way

[@TheDuckofDoom.]

​@@jonestacara It is really on the retailers and customers. The retailers don't have anybody with knowlege of the products to curate the stock so you get generic crap that ticks a box. The bulk of customers are totally clueless about ingredient quality and many are such bad cooks that good ingredients would just be wasted anyway. Customers that do know food generally travel to specialty stores, which further skews the sales in common supermarkets in a sort of feedback loop.(This all relative to areas near large coastal populations. The economics are totally different in very rural towns.) Chain retailers all seem to use some undercooked algorithm to make half of their stocking decisions, and the other half is left up to brand merchants that basically buy a section of shelf space and stock it themselves. (eg If you see all of one brand of spices, cookies, or beer clumped together rather than mixed brands organized by product type, then that is most likely entirely stocked and organized buy a distributer and not the retail store. Same for most promo displays.)

[@MartinRosol]

When I started making Thai curries around 25 years ago, Maesri was most readily available in local Thai groceries. But it was more intensely flavored back then. The green curry for example was practically “Thai hot,” and I did not use the entire can. Today, when I make green curry with Maesri, I use the entire can. And it’s there’s definitely less heat. So the formula must have changed over the years. UPDATE: on second thought, it has been years, but there’s a chance the brand I used was Mae Pranom. I somehow remember the face of a Thai lady on the can.

[@nightclawer6679]

Mae pranom is known for her sweet& spicy chicken dipping sauce

[@wobblysauce]

Your heat tolerance could have gone up also over the years.

[@crownstupid]

I too have been a Maesri fan. Green Curry Maesri was the best around for years, and I had to really dial it back cooking for 2 with one can. Few days ago I made Panang Maesri and I put in like 75% of the can and we were both complaining about it not having enough flavor. I think when they changed their can to have then little rounded top on one side they also changed their recipe. It's not the same that it was.

[@NerdNest0]

This video is exactly what I needed! I have been looking for the perfect Thai curry paste. Thank you! I have been buying Mae Ploy for years. I am gald to know you picked this brand as your top choice.

[@veronicakcomt-wong7752]

Thank you so much for always breaking things down so clearly Pailin. You're the best!

[@dan_lu]

Your tests went pretty much how I thought they would (for the 4 brands that I've seen before -- including the Thai Kitchen -- even tho I haven't tried it). Including expecting the Maesri to be weak once you started measuring similar amounts of each (by weight), and especially since you added water to the recipe. (Directions from the can are just 1 can of curry paste + 1 can of coconut milk with no extra water). I also do like that the individual cans don't take up room in the fridge (or freezer) since I'm usually tight on space there. And yeah not having shrimp paste does make it more convenient when you need to accommodate vegan friends. Also, it would've been a bit more interesting to have done the "try to make it good" version with both of the bottom two, but doing it with the TK probably was most helpful for people who have limited access to Asian grocery stores.

[@4saken404]

If you're short on space and/or refrigeration Aroy-D also makes this stuff in single-use packets.

[@dummatube]

Gee you are good - a very clinical and scientific approach! I have just subscribed and will go through all of your other videos. Thanks!

[@amulu10]

Great comparison! Speaking of Maesri, it seems like they changed the formulation when they moved to a tincan form factor. I have Maesri from last year that came in a plastic container like the top 3 brands and it has way more flavor in general, whereas now you need to add more paste to get the right flavor but it ends up being too spicy. I will be buying one of the other brands going forward!

[@colinmattson589]

Yeah, that’s a weird thing I also found about Maesri: they sell tubs and tins and sachets and jars and they are NOT all the same recipe. Mae Ploy, as you might reasonably expect, simply sells the same paste in different quantities.

[@currymuttonpizza2]

Glad I'm not crazy! I had been buying Maesri and I always felt something was missing, but when you add more paste it's too spicy. Or at least, too spicy with not enough reward from the other flavors!

[@korejtorrecampo3933]

Amazing video! I love the method of your review. Rewatching this with my earphones on and I noticed that funny sound in 9:27. I thought I heard wrong but I replayed a couple more to be sure. Hahaha

[@Doodad2]

I'm currently recovering from Covid. I have no smell or taste. I love red curry and my wife uses one of your preferred brands. I think I'm going to ask for a good strong red curry so I can enjoy something for a change. I love your channel and your recipes! Thanks for your efforts!

[@visi9856]

So glad you did this. Namjai is the most commonly available thai curry paste in India so I use it by default but always wondered if it was actually accurate tasting or not

[@WineOnTheDime]

Great video! When I cook with the Thai Kitchen pastes, I often use the whole jar and stil have to add more fish sauce, and thai chilis to get it to be on par with homemade pastes.

[@z-z-z-z]

a part of me died inside after watching the results...due to accessibility i also use "thai kitchen." i also use the whole jar, add fish sauce, and chilis. i even add ginger paste, garlic paste and lemongrass oil.

[@thall3827]

My friend made a curry recipe from a Blue Apron meal kit, and it tasted really good, so to recreate it he did a bunch of research and determined that Mae Ploy yellow curry paste was the way to go. Cool to find out that Mae Ploy seems to be a popular and good choice!

[@lmnl13]

My family mixes Mae Ploy and Maesiri together. And I love how it turns out 😂 to each their own! thanks for the video !!!!

[@esskay3805]

Hey!!! My family does too!! 🎉

[@etherdog]

Good methodology on the blind tasting! I just got served your channel as a suggestion and am intrigued enough to subscribe.

[@theguynextdoor4978]

Mae Ploy is a fool proof choice. Lobo is good, most Thais I know use Mae Ploy or Lobo. Aroy-D is too hot for my preference. I remember in Thailand I bought some Mae Ploy sachets to take home. The sweet lady behind the counter smiled and said: Many restaurants use this brand, but they will kill me for telling you... She was 43 but looked like 27. By the way, Nittaya is a good brand also. Quite authentic.

[@lyphishart]

@@ebisu8824 Excuse you?

[@kathachareonpong2001]

I think Lobo is a lot better more balance taste. Mae Ploy actually their main specialty is coconut cream (Chaokoh), chill sauce and thai sea food sauce.

[@theguynextdoor4978]

@ZrOfucks2give Thai Kitchen is inauthentic, and watered down, they got some of the ingredients right. But Mae Ploy, Lobo and Nittaya are my faves so far.I trust the products of Thailand more.

[@theguynextdoor4978]

​@@kathachareonpong2001 I use Lobo too since they don't sell Mae ploy locally for some reason. I always stock up on mae ploy sachets when I'm visiting the neighbouring countries.

[@gchow6009]

Never seen Namjai in Los Angeles area. Mae Ploy is number 1 choice among my Thai friends who used to own Thai restaurants. I also use Mae Anong sold in big bag.

[@helenaluisa7518]

Pailin we NEED this for green, yellow and massaman!! 😍

[@anthonyantoine9232]

This explains so much, because I've just always used maesri and it always comes out tasting super weak. It's been super hard to dial in the saltiness and flavor, probably due to the overall lack of flavor.

[@geoffreyblackmer]

Exactly! This is why I have to use so much fish sauce. 😅

[@alexl0890]

Just use the whole can. I follow her red curry recipe exactly the same other than the curry paste measurement.

[@NKJLG]

With the maesri brand, i use one can of coconut (14 oz - usually the one for dessert) per one can of maesri. I dont ever add anything else (such as sugar) and definitely do not add water because that makes it bland.

[@heidifink991]

@@NKJLG me too

[@josedavidrodriguez6584]

I love Thai food! your videos are very informative. I just received your book on the mail. Cant wait to try all the recipes!

[@ptg01]

Fascinating ! Great job ! Nice to see options for those that crave the more authentic flavors vs those that are ok with weak curries !

[@Tbluebird11]

I really enjoy watching your cooking video channel. By the way, I am Thai same as you are, the more I have been listening to your English speaking..., it's perfectly and easy to understand. You are great on what you are doing. Thanks Pailin for the information.

[@SLYkutie]

I'm Hmong, born and raised in the U.S. and growing up, my mom has used and still uses the Aroy-D brand. As I've cooked on my own, gotten older, expanded my tastes, I find that the Aroy-D brand is just too salty for me, and, the last few times, had a bitter aftertaste. With a lot of the paste being packaged like it is (in a bag, then stuffed into the plastic container), I could never use it up either, so it was wasting precious fridge space. Living on my own, I came across the Thai Kitchen brand at my local grocery chain because I was new to the area and not aware of any Asian grocers yet, so of course, I purchased one jar and cooked with it to make khaopoon/curry noodle soup. Never again, as I noticed right away the difference - I used the whole jar plus Three Crabs brand fish sauce and it was still not tasty! Recently, I've come to love the Maesri brand that my boyfriend one day randomly chose from our trip to the Asian grocer we found near us. Because it's shelf stable, contained in a small batch, not too salty, and delicious even without fish sauce (based on my preference), the brand is perfect just for us two. When I'm making a large amount of curry for my siblings or many guests, I'm fine to buy a lot of the small Maesri cans, plus, I already have a good handful of their cans in my pantry for my curry cravings 😋 I have not tried the other two brands yet, but maybe I will in the future to see if I like them. Thanks for reviewing these brands! I like these kinds of videos, hope you can do more. Have a good one!

[@babycakes8434]

You can buy large container of Maesri and keep it in the freezer. I cook only for myself in big batches and that is what I do. Maesri doesn't freeze in the freezer, so you can use it all the time without it being hard like a rock. It goes bad in the fridge though.

[@PhysioDetective]

You would have really liked Maesri 10-15yrs ago - much better and more concentrated. Now it seems to have become milder :/

[@SnackPacks10]

Yesss I agree I love maesri. I used Thai kitchen once before, and it was before I even knew much Abt Thai food but I still didn't like it at all. Plus it's like really expensive for some reason.

[@ferendzia]

I love how well though out everything was - it is like watching a scientific experiment. Appreciate the diligence! ❤

[@tarynwyatt8731]

This is so satisfying to see you react to thai kitchen curry paste. It is usually the only one I can find and I honestly have to use the whole jar to one can of coconut milk to taste anything. I don't even understand who they are producing it for because watery is certainly the word I would use!

[@hugegamer5988]

Probably for markets like the Midwest US. If you need help understanding how people view food here, my own grandma called farmers cheese “spicy”. I have to make it clear I won’t pay and be angry when ordering if it’s not spicy because actual Thai restaurants get a stream of complainers. Who goes to a Thai restaurant expecting bland food lol.

[@johnsmith-gq5jw]

Thai Kitchen also sells coconut milk, and their coconut milk has a "lite" version with 50% less calories. But if you look at the details, it has half of everything. The lite version is literally just their regular version cut with 50% water. smh

[@doracotterell2863]

@@johnsmith-gq5jw - True. However, Thai Kitchen is everywhere in Canada 🇨🇦 and fortunately Thai Kitchen Full Coconut Milk version is not cut with water, plus did you know that Arroy D Coconut Milk now adds preservatives to their coconut milk? 😟 Thai Kitchen doesn’t add preservatives plus in Toronto - their distribution is far & wide. I personally stock up heavily on Blue Monkeys Coconut Cream. Price point is better than Thai Kitchen Coconut Milk and it’s richer, creamier.

[@johnsmith-gq5jw]

@@doracotterell2863 Where do you find Blue Monkeys coconut cream? I generally use creamed coconut, the hard stuff that comes in a small box.

[@Cyberia398]

I love a blind taste test! This is so helpful since I’m not cooking Thai food often enough to do my own comparisons. Good job!

[@poppy5515]

You must have read my mind! I love it! I have wondered about the Thai Kitchen brand [I'm from Thailand and cook a lot]. When I tried it, I got the effect exactly like your analysis. Now could you please do one on coconut milk? Chao Kao used to be my go-to brand... not any more... The old one that they offer - kind of white color can - used to be the greatest but now it's watery. The green color can has a hint of coconut but on my tongue it feels like powdered coconut reconstituted. And the taste - is awful! I could go on...

[@geezerlaw]

So glad to hear. I’ve used Thai kitchen when I couldn’t get to Asian grocery store- thought it was weak. Have both green and red aroy/d now - maybe I’ll try adding a bit of shrimp paste to add flavour!

[@Lady-Lilith]

I used to live in an area where you could really only find Thai Kitchen. I also wasn't able to order stuff online at the time (lack of delivery options back in the day). I always doubled or tripled what the recipe called for. Now that I'm back in Seattle, where there are plenty of Asian food markets, I get Aroy-D.

[@Jimmerca]

I've been using Maesri Panang Thai curry for quite some time now, and always enjoyed how it came out, but will now I have to try your favorite. Thanks for sharing this informative taste test.👍🏻♥️

[@josxxiv]

Thai Kitchen is what I use because it’s the one that’s available. I’ve found it to be quite good flavor wise with the conversion 1tbs in recipe = 1/2 jar of Thai Kitchen

[@ctins72]

Living in ontario. GTA..I agree. I am one of few who make their own green and red curry for the past 20 years and not from Thailand. I am from a European family. Just make 2 huge batches of green and red yesterday from essential assian cookbook. I also like shrimp paste but omit till I cook a dish. I freeze them in 2tble size pockets. The lemongrass Fibre is an issue based on not chopping finely before blending.

[@dasha3381]

I tried green curry pastes extensively. I remember that Maesri felt like straight chili paste: hell-heat and zero flavor (I'm surprised their red paste wasn't spicy). I did like Lobo brand. I had to get only half a serving because it was too spicy for me but it still had flavor. And I don't remember liking Thai kitchen. Sounds like I should check out Mae ploy too :))) I wish they made flavor blend and chili separately, so we could adjust flavor and heat independently. Thanks for the video!

[@gregbrooks7233]

Good experiment! I love red curry, and I appreciate knowing which brands you found best presented authentic Thai flavor. Thanks for sharing.

[@michaelmcnally1242]

For me, a single Maesri can is what I'm going to use in any curry (or whatever), because I'm not saving half a can in the fridge. It all goes in the pan. (Also to me their red curry is pretty spicy, when used a can at a time for a typical family meal.) Plus I can have three or four different cans for three or four different dishes, and the unopened cans last a long time.

[@Violetswirl]

Agreed, yes Maesri is not as strong but you just use more. The flavor is really great IMO, I can always add some cayenne powder if necessary.

[@PandoraBear357]

I've always used Maesri, because that's the brand I grew up eating. Wasn't even aware people didn't use the whole can. I sauté a couple of chilis in a little oil, then add the whole can and saute until it caramelizes before adding coconut milk, a couple dashes of Three Crabs fish sauce, and chicken broth. It's the taste of childhood.

[@bookshelfhoney]

I always freeze my curry paste in chunks so I can just add it to curry or noodles when I need it, the kind I buy comes in a big batch

[@babycakes8434]

I buy the large plastic container of Maesri, and keep it in the freezer, it doesn't freeze and it is more economical than the small cans❣️❣️❣️Maesri is the best.

[@carolinedau8559]

I like Maseri too. I definitely use a lot more of it but the Mae ploy has always been too spicy for me even though I want to add more for more flavor. Thai kitchen is awful though- I used it once to try it and even with an entire jar, it tasted like nothing.

[@mom2zaw]

I'm so glad because Mae Ploy is the one I have used for years and love for my red curry. And explains why I really didn't like the green curry I made with Thai Kitchen because I needed something convenient.

[@Neji513]

It was a nice test, but did you cook them all according to packaging instructions? because i noticed that you added a lot of water to them. I know for maesri you're not supposed to add water (well the one i have doesn't list to add water) which is probably why it tastes weak and diluted. Mae ploy has always been my go-to and it does tell you to add water. I'm sure the weight used per serving for each paste varies as well

[@pengouin]

I preordered your new book that will come in march, i can't wait to have it, i also wanted your older book (2016) but since i watch alot of your videos i know that you always rework your receipe and make nice changes to them. It is always a pleasure to watch your videos, you're the only food channel that i follow! Please never stop! Ps. : so happy answered , thank you for educating us. I miss thailand food alot and your attention to details makes all the difference.

[@PailinsKitchen]

Thanks Peco!

[@brushcl]

I appreciate this comparison. I think one aspect of curry paste that I’ve struggled with is that some pastes are so much spicier (hotter) than others. Thai kitchen is good for my family because my daughter can’t handle the heat from Mae ploy. If I cut back on the amount then I lose the flavor. Although Thai kitchen has less overall impact, it also has significantly less heat which makes it easier to judge in this regard. Which brings me to my next point which is when you order Thai food at a restaurant and how they adjust the heat levels. For a home cook it’s hard to sort this aspect out. I have followed your recipes before but do have to adjust for that spiciness level based on the particular paste I have on hand and I feel like simply adding less doesn’t work that well because I lose that flavor. Arroy-D seems a little less spicy than Mae ploy. I would have enjoyed your take on the spiciness level of each. You said two of them were “weaker” but it wasn’t clear if you meant less spicy or less flavorful or both.

[@Feyrae]

I would love an answer to this one too!! Thai Kitchen is certainly too weak (I use a whole jar for a meal), but I largely cook for my mother whose stomach is too sensitive for a lot of spice. A happy medium of good flavour and not good much spice for children, older people and those with poor spice tolerance would be great.

[@sherryillk]

Add me to the list. I am unable to eat spicy food anymore because of cancer and radiation to my mouth and although my tastebuds have rebounded a lot, I only can enjoy really flavorful foods now. But foods that I used to find mild before are now uncomfortably painful to eat. It would be nice to find a paste that is extremely flavorful but not all that spicy.

[@ExhuastBalla]

Love content like this - adds the extra research people who are passionate about making dishes you have recipes for to delve into

[@brianpage1886]

Thank Pailin! Before Christmas I amassed the ingredients for Red Thai Curry Paste using the 'School of Wok' recipe. This is not easy in the UK. One of the things I miss about Vancouver is the Asian stores everywhere (and Thai Restaurants). Here in the UK I had to order most things on line. Anyway, I was just too busy to make paste and ended up throwing out most of the ingredients. I searched for paste on line and found out that my local supermarket (Sainsburys) stocked My Ploy, even though I have never actually seen it there. I went and asked an employee where they were hiding it. I was initially told that they didn't carry it, but after a search on their system they actually found it. It was even on sale at £2.97, which is really cheap. I tested it last night and I found that it did not have the flavour that I was getting from the 'School of Wok' recipe I was using, but it was not bad at all. It is fairly 'hot', but with the amount of veg that I use it balances out nicely. A dash of fish sauce (1/3 of what I would normally use) and some palm sugar cheered it up. I didn't add any salt to my rice as you suggest, as there is plenty in the paste. Now I can make quick Friday night Thai Curry for my wife! I can even make a quick lunch to cheer up a rainy day.

[@El_Revienta_Vientre]

Love Pailin and respect her knowledge, its why a “what’s the best shrimp paste?” video would be really appreciated ❤

[@PatrickRupnarain]

Girl, where have you been all my life? I love Thai curry especially the red one. Tried cooking it today for the first time and used your worst paste!! Then I found your video. This helps immensely. Thank you, will find Mae Ploy and use that in future.

[@skatingcanuck9837]

Pai I am so happy to see another installment in your INGREDIENTS 101 list. Finally a Thai curry paste video! Will we ever see Adam?

[@AdamHotThaiKitchen]

Hi Skating! :) It's not in the plan so far (revealing my secret identity after so long) - but who knows? :) Thanks for asking though! :) Hope 2023 been good to you so far? Cheers! Adam

[@GeneralGrivas]

Excellent video. I was always curious what to use because there are so many options, buy this was a great way to narrow it down. Also the testing was fair and thorough.

[@roadie3124]

Thank you. This was very interesting. I was given some information on modifying commercial Thai curry pastes about 20 years ago when I attended a Thai cooking course in Melbourne (the Australian one). This gets a bit complicated. I worked for a large American computer company, DEC or digital. One of my American coworkers in the late 1980s was married to a Thai woman. Her family owned two successful restaurants in Bangkok and she had trained as a chef. They were based in Thailand at Vongchavalitkul University at the time, but he had also worked in Boston, USA and Melbourne, AUS, amongst other places. I had been making green and red curry pastes from scratch, using her recipes, since 1988 or 1989. Her recipes used fermented fish paste (kapi?), so they must be good 😉😀 She recommended Mae Ploy for when you didn't have the time to make the paste from scratch or couldn't find the ingredients. The Thai cooking course was taught by a Thai chef from Melbourne's #1 Thai restaurant. My American coworker and his wife had eaten at the restaurant and said that it was very good. They taught the "from scratch" version on the cooking course and also a modified commercial paste version. I can't find the red paste version, but I hope that you find this useful. The Australian tbsp is 4 tsp. 20ml, not the 15ml of most other countries. With 2 tbsp of Mae Ploy green paste, add 1 tsp each of cumin powder, coriander powder and fennel powder, 1 tbsp of onion puree and 1 tsp of garlic puree. Make your own purees because the commercial ones have vinegar, sugar and other stuff in them. It's very good.

[@doracotterell2863]

@roadie3124 - I realize that your comment is 11 months ago … but perhaps you can tell us all “how to make our own onion & garlic purées-if you have the spare time to share?

[@roadie3124]

@@doracotterell2863 It's quite simple. Just crush the garlic or the onion using a mortar and pestle. Remove all skin first. You might need to add a little oil if the paste is too thick. You can use the flat side of a chef's knife or cleaver to crush garlic cloves on a flat surface. You can use a small blender, but they tend to cut the fibres rather than crush them.

[@doracotterell2863]

@@roadie3124 - THANKS so MUCH! 🙏 It’s my lucky year, usually no one replies to my question! This makes YOU special. 😊 By any chance, did you ever locate the instructions to the Red Curry recipe that you had? You gave everyone the one for green curry, I’ve got an itch to make the red curry & I hoped to try yours? HAPPY NEW YEAR !!! ✨💖✨ May you have Peace in 2024.

[@roadie3124]

@@doracotterell2863I'm sorry. I still haven't found it.

[@coralindagisseltess3850]

Thank you for this taste tester, definitely will look for Mae Ploy brand when I get a chance to visit a Thai Store and stock up. I use Thai kitchen curry, exactly! It is the only one available at my grocery stores, but I doctored it up to reach a perfect balance.

[@hopeyu7849]

The first time I tried to make green curry was about 10 years ago in college, and it was how I found your channel! We used the Thai Kitchen green curry paste and I remember we just kept on adding more until we used up the whole jar, but it still tasted so bland! Happy to report that we now use Mae Ploy and Aroy-D, and our curries turn out amazing :)

[@BlondeUnicorn86]

We did the same! The whole jar and still felt like it was coconut milk! Luckily discovered Mae ploy soon after.

[@pkuvincentsu]

Same experience! When I first went to the US in college I used Thai Kitchen, and couldn't make decent curry even with the whole jar. Switched to Mae Ploy and my meal was instantly delicious. Finding a good brand of coconut milk also helped.

[@johndillinger3rd645]

I really appreciate the deep dive because I'm so ready to make coconut curry fish 😋😋

[@alexl0890]

I like Maesri. I use the whole can for one huge pot of curry. I follow your recipe of 1 can coconut milk, with 1 cup broth, add a ton of veggies and tofu. It turns out good. I think maesri just requires more paste and if so it tastes good.

[@BrixtonBeat]

Love it! I noticed passing by a popular restaurant in the area and saw some Mae ploy through the window 😂

[@glennnanod3160]

I worked for decades at an Asian Market in Hawaii and by far Mae Ploy was our best seller by a lot. We even sold it by the case to Thai Restaurants and Food Trucks. Just the overall popular choice. My personal choice also. One problem is the Shrimp Paste for Vegetarians. I think only the Yellow version didn't have it, so they would buy another brand.

[@PV-qd9sh]

Aroi D is my go to both green and red... never fails. I'm English but living in the Canary Islands so I get visitors to bring it for me. Love your videos and presentation Pailin jub jub 😘

[@calebv123]

My friends and I had used Thai Kitchen red curry paste just last week and we ended up using the entire jar because of how weak the flavor was! Even then, the flavor barely came through. Glad to know it wasn’t just us!

[@RobotsWithKnivesCartoons]

I've been using Mae Ploy, as that is what I find in the Asian markets here in Washington State, and the Curries I've made with them have turned out really good, I do add some Thai chilies, but not nearly as much to something I would cook without curry paste as I enjoy a nice kick. I've been cooking some stuff for my parents and my mom really enjoys the spicy dishes I've tried from your videos so thank you, thanks to you I have put a smile on my moms face many times.

[@Katie-hb8iq]

Wow, so if you buy Thai Kitchen, you basically have to use the entire 112g jar to get about 6 tablespoons of paste from it due to how weak it is, which is 5.99 of paste per recipe. That feels really expensive for what it is. Mae Ploy is $3.50 for 100g, but since you only need about 50g per recipe due to it being stronger, that's only $1.75 worth of paste per recipe - about 1/4 the cost. Thai Kitchen is the worst rip off.

[@prajowluck3596]

This is the best video for cooking for me. I can not cook to save my life, but you have explained how you prepare the curry. Most videos do not explain that part. Thank ,appreciated

[@alyssashifra678]

Well, thank you-I feel better. I *tried* making curry with Thai Kitchen curry paste once, and I was really disappointed. About a decade ago, McCormick used to make a (very reasonably priced!) dry seasoning pouch for tikka masala. My family LOVED it; and I’ve also seen people post online about a much-beloved butter chicken seasoning pouch. As Thai and Indian food gained more popularity in American markets, McCormick inexplicably discontinued both products! Instead, they came out with a bunch of “ready made” sauces and “just add water/microwave”-style products that were EXORBITANTLY expensive…and not nearly as good. I’m pretty sure there was nothing wrong with the discontinued products, but they figured they could make a lot more $$$ by implying Indian/Thai food is just “too hard” for Americans to attempt. It was greedy, and wrong, and a darn shame.

[@thezenboy]

My god! I’ve always wanted to find a video like this. Where have you been all of my life? As a Canadian, suburban white guy, Thai Kitchen has been my go to. The world of flavour has been opened up to me. I haven’t hit subscribed this fast in a long time.

[@halleyevans1980]

I am Canadian also and can usually only find the Thai Kitchen brand and yes I usually almost use an entire jar and also add some more flavours to bring out more flavour. I will keep an eye out for the recommended brand and hope to find it. Wish me luck. I absolutley love Thai food its my favourite. :)

[@stevemercer5769]

I’ve been using Mae Ploy pastes for years. I’ve tried other brands from local Thai stores, and always come back to Mae Ploy again and again. I’ve tried Mae Ploy Red, green, yellow, Massaman and Panang pastes - all have been excellent

[@ppm9489]

Namjai is the go-to red and green curry paste for my mom! Love this video! 😀

[@whatsup968]

I remember seeing Thai Kitchen curry paste and buying it on a whim. I was in college and wanted something good and easy to make Made the curry following instructions on the jar. Tasted like dissappointment Like she said, Maesri is still wayyyyyy better even if it is weaker than the other brands. Follow the directions the brand gives and it will taste good (at least to a white person's pallet). We use it bc it comes in little cans. We also use it in the kitchen of the Asian grocery store/restaurant at which I work bc we can get it in stock pretty consistently and it's vegan so good for vegan patrons. Whether the cooks supplement it with anything else I don't know, but our restaurant is extremely popular! I didn't know that Arroy-D also doesn't have shrimp paste! I'll make sure my boss knows too This is very useful information for when customers ask me about curry pastes since I can't personally cook with everything in the store! Thank you!

[@IH8AI]

I use Maesri (because its the only one the Asian market by my house has) and I've noticed that the taste and spiciness varies wildly package to package.

[@TY-ob7fz]

Gosh you're doing a ", James Hoffman" who is the master of coffees and expressos. Thank you 💕.

[@robertmacfarlane8176]

Hello, I've been using Thai Kitchen Red Curry for ages. It's the only paste available in my local grocery stores. I used to pump it up with lemon grass, galangal root, and a kaffir leaf. However, after watching your video I decided to try Mai Ploy. I had to order through Amazon. Not a problem. Last night I made a red curry with chicken, ooion, Thai eggplant, mushrooms, and baby corn. I did add two Thai chilis. Wow. The difference was huge. The aroma took me back to Thailand. The next morning I could still smell the curry from the night before. It was wonderful. Thanks for the recommendation. ขอบคุณมากครับ