(More customer reviews)I use this to replicate a Vietnamese curry I grew up with:
To a large pot add the following:
1 can of Karee Curry Paste with 1 can (14 oz) of coconut milk, 2-3 cups water, 3lbs of chicken, 2 large or 3 medium potatoes (cut to bite-sized cubes) and 2-3 carrots (same as potatoes), 1 large onion (cut into quarters), and a few whole jalepenos (remove the stem). You can also add a stick of lemongrass. You can also substitute coconut milk with regular milk, and eggplant for the chicken (veggie option).
Bring to boil then simmer for 20-30 minutes. Add corn starch to bring the soup to its desired consistency. I like it thicker and stew-like. Salt+MSG to taste. You will need MSG to bring the flavor out - I use 1 part MSG per 1 part salt.
Server over rice or with french bread. You can spritz in some lime (my parents always do) but I like it without the lime.
I'm lazy so this does end up over cooking the chicken a bit, but it ensures the potatoes and carrots are soft and mushy the way I like them - plus no extra steps. Make sure the water covers the chicken. Chicken breast seems to dry out, leg quarters stay tender. If you use eggplant I like to use larger chunks (1.5" or so) since they tend to mush up a bit.
Anyways I love this curry paste. I would get "curry pangs" and have to make this every couple weeks while I was in college. So easy to do and it would feed me for a few days.
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Thai Yellow Curry (Kang Karee) Paste by Maesri. Established in 1966, the name " Maesri" has been a special name to all food loves in Thailand as well as in foreign countries, thus, it is not surprising that once you have tried our products, the brand " Maesri" becomes your favorite.
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