Let me begin by saying I'm a huge fan of Thai curry. And I've scoured the face of the planet trying to gather just the right ingredients to duplicate the curry deliciousness we experience at every Thai restaurant we visit. And I've failed miserably.
My poor family. Pot after pot of "curry". "This will be the one!", I'd exclaim excitedly, wildly waving my spoon from the kitchen. "I think this time it's going to be delicious!". And each time, after dragging each family member out from under the beds and inside the closets for sampling, it was not. Really really not.
"Maybe it's just a tiny bit too sweet?", Colin would ask. "Oh no", I'd reply. "Just swish it around in your mouth for about mmmmm five minutes and then you'll get a slight hint of the taste". - OR - "Mom, what was it like back when I still had tastebuds and could taste food before my tongue was burned up by your curry experiments?"
Imported curry paste from the Asian grocery store, special curry paste from the grocery store, curry powder, every coconut milk known to man, curry cookbooks that basically instruct me to fly to Thailand and harvest the ingredients myself, special recipes from friends, lemongrass, thai basil, fingers crossed, spin around touch the ground, make a wish ... still bad.
And then .....
Cue the choir!
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I present Mae Ploy. The answer to all of my curry hopes and dreams. (And restorer of tastebuds).
And yes, that is a 2 pound tub you see there. Ahem. I uh.. well, I was *DESPERATE* and found Mae Ploy at a local restaurant supply store. The ends of the earth, I tell you. That's where I've traveled for this.
But before I let you in on my discovery, I wanted to make sure it was widely available (and that you wouldn't have to mortgage your right pinky to buy it) before I recommended it to you. And lo and behold, It is! You can find it here, here, here, and lots of other places online. (In Spokane, you can find it at Cash & Carry).
Oh, and here's the best part: It's just spices. And no preservatives. I just followed the simple recipe on the back which included adding some coconut milk, chicken, potatoes, etc.
I've found I like to use lowfat coconut milk best, but regular coconut milk is delicious too. Just a lot more rich.
And just like that, I've cracked the curry code.
And none too soon. I think my family was about to rebel.
P.S. I'm not related to anyone with the names Mae or Ploy and was not paid to let you in on my little discovery.
P.P.S. If you're going to go to the trouble of making Thai curry, make sure to serve it with Jasmine rice. It's the yummiest. And nope, I don't have any relatives named Jasmine either.
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