There are a large variety of brands out there, and it’s impossible for me to taste test them all, so I had to narrow it down to a manageable number and here’s how I made the choice.

Namjai: A near-tie to Mae Ploy. It has a redder colour (if that matters to you) and a slightly milder shrimp paste flavor. I like making my paste best when making curries. Having a good Massaman curry paste makes or breaks your curries. I also know making your own Thai curry pastes seem quite daunting, so if you don't have time to make the Massaman curry paste, these store-bought massaman curry paste brands are the ones I've used and recommend. Massaman curry is a type of curry that originated in southern Thailand. It uses Massman curry paste along with coconut milk, potatoes, and fish sauce. For my recipes, I'm either using Mae Ploy or Aroy-D in my tests, both of which are very similar. If you're using Namjai it will also be similar enough that no adjustments should be necessary. My Final RecommendationsOur first test involves making a basic Thai curry sauce following the exact same recipe. The process is shown in the video above, but ingredients added include coconut milk, water, and just a little sugar. I’m not seasoning them with fish sauce for this because most curry pastes already come with quite a bit of salt, and without any meat or veggies any fish sauce added would make at least some of these unpalatably salty. 5 curry sauces to be blind tasted and ranked. The Ranking Cumin seeds .A citrusy and earthly spice. Cumin powder is acceptable to use. Use ½ the amount in the recipe. Mae Ploy massaman curry paste. Mae Ploy paste is heavy on the salty side. Use less fish sauce when making your massaman curry. Mae Ploy is my go-to store-bought curry paste for making Massaman curry.

Step 4. Drain the chilis and pat dry. Add the rest of the ingredients to the food processor, including the ground spices. Add 1 tablespoon of water to help move the blades. Several years ago, I had the chance to learn to make this recipe, and I was surprised to find that massaman curry is actually really easy to make. tablespoons cumin seeds. A citrusy and earthly spice. Cumin powder is fine to use. Use ½ the amount in the recipe2 tablespoons coriander seeds Try baking these curries in the oven, 190 degree’s for around 75 minutes plus extra if beef and see how those flavors intensify.Drain and pat dry the soaked chiles. Cut into 1-inch pieces, and add into the mortar with the salt. Start pounding with a pestle until smooth. Toast the dry spices, cardamon, cloves, cumin, coriander seeds, and white peppercorn on medium heat until fragrant for 2-3 minutes. Keep a close eye on these, as they will burn easily. Using low heat with longer toasting time is fine, too, to prevent burning. Remove the toasted spice from a pan, and transfer to a plate. Let cool. I use 3 tablespoons of curry paste. It’s enough that there’s a hint of heat and a good amount of flavor, but it isn’t crazy hot.

Does Thai Kitchen make a curry I would enjoy? As a Thai person, I find it a little unsatisfying, but I wouldn't call it a bad meal. For kids, people sensitive to spice, or someone completely uninitiated to spicy cuisines, this might be a great first step. And you know what, that's probably the audience they're making this paste for. The TakeawaysStep 3 Sear off the beef pieces in the pan until browned, then add the curry paste and cook for two minutes until the aromats are released. Salt.Salt is essential in making curry pastes. It helps preserve and adds flavor to your paste. Use kosheror Himalayan fine-grain salt. Never use fish sauce for making curry pastes. Maesri - the only brand that comes in a can, and also the only one with sugar in the ingredient list. For most people, I recommend going with one of the top 3: Mae Ploy, Namjai or Aroy-D. They came close enough that you can't go wrong with any of them. But if you're vegan or allergic to shrimp, then Aroy-D would be your only good option. We love Thai food. Probably because of its similarities to Indian food such as spicy curries, coconut, and fragrant rice.