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!

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!

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!

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! ❤

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!

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

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!

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.

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.

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.

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.

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.

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!

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.

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.

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!

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

This was a really valuable test to see! Shopping for ingredients I'm unfamiliar with can be very challenging so I appreciate you for taking the time to evaluate them in an objective way (with alternatives and workarounds as well!)!

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!

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 !

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.

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.

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.

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.

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

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!

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. 💖💖💖💖💖🙏🙏🙏🙏

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

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

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.

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

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.

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

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!

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.

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

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.

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!

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

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!

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.

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

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!

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 !!!

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

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.

I braised chicken thighs and breasts this evening in a curry sauce containing onions, garlic, diced tomatoes, coconut milk, peanut butter, condensed cream of mushroom soup, chicken broth, a package of frozen stir fry vegetables, and Thai Kitchen red curry paste. I used a whole 4 oz. jar. There was no noticeable heat, and not much curry flavor. I wound up dumping in a bunch of hot Hungarian paprika, and wishing I had added some diced jalapeno when I was sautéing the onion and garlic. Thai Kitchen is the only curry paste carried by the two supermarkets where I do most of my grocery shopping. So it looks like a trip to an Asian Market is in order, to stock up on real curry paste and a few other things.

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

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

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.

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 😘

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!

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!

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

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.

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.

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!

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.

when you talked about the weak curry paste making someone think you gave them a weak recipe, it made me flashback to the times I tried to make curry with that exact paste, and the panang Maesri one. They were sooo weak in flavor. That expains it! Thank you for this expert commentary!

This is an excellent example of why recipes need to specify what brands are used as they can have a huge impact on the final product!

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.

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.

Thank for doing this test. I do recipes on my channel and I was introduced to green curry paste a couple of weeks ago. I bought the Thai Kitchen brand even after seeing the online reviews about it. I did a green curry chicken with it and I had to use the whole bottle, and there still was no acceptable curry taste. I then bought the Aroy-D brand and made green curry beef and what a GREAT difference in taste. I just bought the Mae Ploy brand today and will be making a green curry chicken dish tomorrow. It seems like your test was very accurate..

I love that you tested the curry pastes. We finally made some curry noodles with Aroy-D and I missed the flavor as it’s what my mom used growing up. I wasn’t aware of the other brands as well, so you just introduced me to new products!

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!

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.

Thank you for doing this! I do wish it was easier to find brands other than Thai Kitchen, but this at least explains why I’ve always ended up using the whole jar for a single meal!

I am so happy Mae Ploy won your blind test. It is the green curry brand I use regularly because it is easily available. It tastes really good even though it can't compare to the real stuff (loose curry made from scratch) I bought a few years ago at a local market in Bangkok when I was touring the city with a friend of mine who was born and raised there.

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...

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!

I’ve only been eating Thai food for about six months, and I bought several different Maesri pastes, and we’ve loved the curries we’ve made with them-yellow, Penang, massaman, green, but not red as I was afraid it would be too spicy. I really appreciate this taste test, and how you separated the different flavors in your review.

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.

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

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.

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.👍🏻♥️

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

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?

You're so kind! My go to is ALWAYS Mae Ploy just like you. ❤️ Thai kitchen one is terrible! I've tried to use that one before when I was in Texas trying to cook for friends. I was embarrassed 😳😂 Thank you for doing this test! I was on point with your favorites❤️ You are my go-to Thai cooking when I forget how to make something, and if anyone asks me how to make Thai food, I send them your channel :) Thank you!! 🙏❤️🙏❤️

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.

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.

This was really interesting, and though I worry you'd get bored of doing it, I'd looove to see you do the same test with the other types, especially yellow and panang and green! Could be a good little series and playlist...

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

Thank you! That explains it. I worked in a Thai Food truck and would get the Thai Kitchen at the store near my house. Now I know why I could never make it taste like hers. She used Mae Ploy. It was SO good. I'll get some of that tomorrow.

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!

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

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!

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

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.

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 :)

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.

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

As someone who developed extreme sensitivity to spicy foods in my older years, this was especially informative. I can tell you I have tried the Thai Kitchen Green Curry paste and was unable to dilute it enough to be tolerable. I LOVE flavors of Thai curry and am disappointed I can't eat it anymore.

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!

You're the best Thai people to make the foods in an American Kitchen so far. An easy-to-understand and follower I always forward your video to my American friends. Thai Kitchen, I saw in the American super Market and pricey too.

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

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.

I was so nervous when this video was published. I am happy that the Chef likes the same paste I have been using for years -- Mae Ploy. I prefer the yellow curry paste that doesn't have shrimp 🦐, hence i can make vegan curry .... just double check the ingredients list. Thank you for sharing ....

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.

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

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.