Thai green curry paste recommendations

[HopelessLayout]

Can anyone please recommend a good mild green curry paste to make Thai chicken curry?

I've done the supermarket varieties (I find they usually have very little flavour) and recently gave in and ordered one from a specialist website. It cost over £5 just for four servings and was foul—smelled like rotten fish, burned our mouths and had very little flavour!

Did u find it very hot? I've just bought some and - reading this post - I'm worried that there won't be much flavour if you can only use a little because of the heat.

@meg70 Mine still hasn't turned up from Amazon so I haven't tried it yet! I am worried about that too.

@MelanieFrontage and @MuttsNutts you've turned my life around:-) The hours I have spent shopping for hard to find ingredients and time banging away with a pestle & mortar to create real Thai curry pastes only to find I can buy something better than my best efforts online! The Mythaicurry pastes are just a different class. Can't abide the Mae Ploy tubs, 15% salt, hello? That's a stock cube to me. Worked as a teacher in Thailand for 4 years and got completely addicted to genuine Thai curry but ingredients so hard to get here even when not in lockdown and these pastes got to me in 2 days! I used the recipe for the Duck & Pineapple in Red Curry on the website and that was one of the best meals I have ever tasted. Forever in your debt:-)

Can anyone help? I made thaigreen curry inspired by this thread. But it's too thick. I put too much coconut milk in. How can I thin it down?

@NagaisAce. Water. Simple as that. Coconut milk is coconut extract with added water. Normally its the opposite problem, too watery.

I thought it would be that but then thought that’s to easy 😀😀
Thank you.

@RoamingAsia I’m so pleased you like them!

Great news @RoamingAsia !
I ordered 8 more last week, I’m addicted to them!
If you like hot and spicy the Crying Tiger marinade is amazing, it’s also perfect for minced pork salad which I lived on when I went to Thailand a few years ago!
Choice of coconut milk is also really important, we now use Aroy D.

We use blue dragon, but the 50g ‘paste pot’ rather than a multiple use jar. It seems to work much better as it stays so much fresher.

Oh sorry totally late to the thread 🤦‍♀️

@MelanieFrontage and @MuttsNuts Thanks again. I so wanted her Crying Tiger sauce to make Laab (Thai minced meat salad) as it is difficult to make properly, having to roast and grind the rice to get that texture. Out of stock )-: But I emailed and apparently she's got it on the schedule for next week! I'll be first in the queue:-)
And yes, the coconut milk makes such a difference, Aroy-D or Chakoah. She writes about it here.
mythaicurry.com/blogs/recipe-blog/coconut-milk-summary

Sorry, my order last week had 5 x Crying Tiger so I may have had her last stock! So glad that you will get some soon.
It was her blog that made me think about coconut milk and absolutely not bother with reduced fat any more.
We tried the Chakoah and this time the Aroy D was cheaper so went for that and it’s even better, has a higher percentage of coconut. I may have bulk bought 12 tins online 😂

I've recently been using Lidl own brand coconut milk - found it be very good. Got 1/2 kg of raw prawns in the freezer - think I know what's on the menu for dinner tomorrow night now.

Also, if you haven't tried before, it's really easy to grow your own Thai basil - need to prick mine out tomorrow and pot up.

I agree with the sensible people here and buy the mythaicurry pastes too! As a Thai/Australian in UK during lockdown these pastes were like a gift from heaven.
Rarely eat Thai in restaurants in UK anyway as it is too often tarted up Mae Ploy paste, you could never get away with that in Sydney and it would get you lynched in Bangkok!
I really needed to find good pastes to make my own curry as ingredients hard to get here and mega time consuming.
Supermarket pastes just total junk, found out about these pastes on a Thai forum and the rest is history:-)