Near East Mediterranean Curry Cous Cous Review

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(More customer reviews)Couscous is a wonderful alternative for the carb-conscious; made from whole wheat, this is a healthy grain that makes a perfect main or side dish. I love the Near East line of couscous flavors--not only are they very quick (just 5 minutes!) and easy to make, but also they are delicious! The Mediterranean Curry variety adds a few vegetables plus a nice flavor. Try this couscous mixed with meat, tofu, additional veggies--just about anything!

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Now you can prepare delicious Moroccan-Near East's Mediterranean Curry adds a taste of curry to the cous cous and is accented with peas, carrots and onions. Made from semolina wheat this savory couscous is great as a side dish, particularly with chicken, lamb or vegetables. Try couscous instead of rice or potatoes. With its short preparation time you can serve your family or friends an authentic Mediterranean dish right at home, easily and quickly. Makes about three 1-cup servings per box.

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Learn To Make Authentic Thai Curry. Six Thai Curry Paste Assortment. Great Gift Review

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(More customer reviews)My mother lives in a rural part of the country in Ohio (she is a native of Thailand) anyway being in a small town, it is not easy to find Thai anything, this makes it so easy to send a little taste of home to her, at her front door. Prompt shipping and packing.

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Six classic Thai curries, each delicious with distinctive flavors. Packaged attractively in a seasonal printed cello bag, this is the perfect gift for every curry enthusiast! Green Curry, Red Curry, Yellow Curry, Masaman Curry, Prik Khing Curry, and Panang Curry. Each can of curry paste is ample for several recipes. The curries can be made with chicken, beef, pork, seafood, or tofu, as well as with an assortment of vegetables. Try sweet potato, cauliflower, summer squash, peas, carrots, bamboo shoots, straw mushrooms, broccoli, green and red peppers, cabbage. (Contents: 4oz. Green Curry Paste, 4oz. Red Curry Paste, 4oz. Yellow Curry Paste, 4oz. Masaman Curry Paste, 4oz. Prik Khing Curry Paste, 4oz. Panang Curry Paste, Recipe Sheet)

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Yellow Curry (Kang Karee) Paste Thai Maesri 4 Oz. Review

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(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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Mole Sauce - Super Mole Poblano Ready to Serve 11.5 oz Review

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(More customer reviews)This is by far the best prepared mole I've tried--and no nasty MSG or weird after taste either. Just thin with a little chicken stock or water and add shredded chicken. Serve with homemade beans and rice and everyone will be impressed. Top off the chicken with a few thin slices of raw onion and you have perfection on a plate!

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Mole Sauce - Super Mole Poblano - Gourmet Mole Sauce ready to serve 11.5 oz.Super Mole Poblano translated to Spanish "Gourmet Mole Sauce" is ready to serve, just add 4 oz of water and heat. Super Mole Poblano style uses the best quality ingredients and is considered one of the best gourmet moles in Mexico. Refrigerate after opening. Mole Puebla style.

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S&B - Golden Curry Sauce Mix - Medium Hot (Large) 8.4 Oz. Review

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(More customer reviews)I love this stuff! I buy the medium because my husband doesn't like hot stuff, but this is the BEST. And it's convenient. You just chop itup and add it to water and when it boils...presto! Gravy. I just cook up some chicken cubes with a diced onion, add water and the sauce mix and boil, then toss in some julienned carrots and celery for color and serve over brown rice. I'm so happy I can get this on the internet because it's hard to find in the stores where I live...I've only found one store that sells it. Even my picky son loves it! :-D

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S&B - Golden Curry Sauce Mix - Medium Hot (Large) 8.4 Oz. has the best harmony of spices and herbs had set the standard of Japanese style curry. Product of Japan.

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Patak's Lime Relish, Medium, 10-Ounce Glass Jars (Pack of 6) Review

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(More customer reviews)For me, this is a perfect mix of spicy and sour. Very generous amount of limes.

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Pataks Mild Curry Paste 10 Oz Review

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(More customer reviews)Patek's is my favorite curry paste--no MSG and simple ingredients. For a great, easy meal on an evening when you are too tired to make a curry from scratch, saute some onions, throw in a can of tomatoes, some water, and a few tablespoons of Patek's Mild Curry Paste, and then you can take it wherever you like it--meat, tofu, veggies--as your fancy strikes you.
Now this paste may say "mild," but there is still enough spice to make your mouth tingle pleasantly--just enough. When I serve Patek's mild, I take out some chicken or whatever before serving to my four-year-old--I don't think she could handle the "mild" spice level. Mom and Dad love it, though.
The downside is that one little jar does not go a long way. If you use the paste in the concentration that it calls for (and I recommend doing so, for an authentic Indian taste), you will get two or three dinners out of it. But for flavor and ease of use and sheer delight, you cannot beat Patek's. The guests you serve it to will be amazed--and you can hide your little jar in the refrig and bask in all that glory.
Amazon's cost is high for this item, at $5, but if convenience is important to you, then that's a consideration--having a powerful culinary secret delivered to your door might make the extra buck or two worth it. If you have time and are near an Asian/Indian foods store, then expect to pay $3 if you are lucky, or around $4 in most places. Stock up, because unopened, these last forever.

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Pataks Mild Curry Paste Concerntrate for Sauces with Coriander and Cumin.

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S&B - Golden Curry Sauce Mix - Mild 3.5 Oz. Review

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(More customer reviews)I've tried numerous types of curries from all sorts of different stores - Indian grocers, fancy overpriced grocery stores, spice stores, heck, even Walmart. But of all the different types of curry spice mix I've used over the years to make my vegetable curry, the S&B brand is the best.
Before I moved, I would drive an hour into downtown Pittsburgh to this grungy Asian food store to buy ten of these boxes at a time. However, since I left the area I haven't been able to find any store which sells S&B, so I'm particularly thrilled to see that Amazon has it available.
I know it's weird to get this excited over a spice, but I absolutely LOVE vegetable curry and I make it all the time, so I'm very happy I have a new source to purchase my favorite spice from.
Of course, I should mention that this is a JAPANESE curry blend, not Indian, so if you're looking for more traditional flavored curry, I'm not sure if my review would help. But personally, I think that this spice blend tastes the best. Use your own judgement.

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S&B - Golden Curry Sauce Mix - Mild 3.5 Oz. is a traditional Japanese curry sauce mix. Its best harmony of spices and herbs had set the standard of Japanese style curry. Product of Japan.

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Rub with Love Bengal Masala Rub by Tom Douglas, 3.5-Ounce Review

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(More customer reviews)I'm a big spice mix fan and have to give a strong thumbs-up for Chef Tom's Bengal Masala Rub. Surprisingly, this is neither a 'burn your mouth hot' rub, nor is it even heavy on the cumin and curry flavors. (Though why *wouldn't* you be surprised, given the exceedingly generic Product Description that Amazon lists for this mix!)
There really isn't a single dominant note in this rub, it's a balance of cardamom, smoked paprika, garlic, and even (I suspect) cinnamon. I'd advise people who want to kick things up a notch to add a dash of cayenne or black pepper.
This works very well on lamb, chicken, and (surprisingly!) fish such as catfish or snapper. Tends to be lackluster on red meats and fish like tuna and salmon.
Only the two standout mixes that Chef Tom sells: Chef Tom Douglas Rub With Love Salmon Rub and Chef Tom Douglas Rub With Love Chicken Rub are better than this one, mostly due to their extra versatility.


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Tom Douglas ""Rub with Love"" Bengal Masala Rub is an exotic mix of Indian spices -cardamom, coriander and clove, with hints of garlic and chive adds flavor to lamb, chicken, seafood, beef or veggies. Tom and his wife Jackie own 5 of Seattle's most remarkable restaurants - Dahlia Lounge, Etta's, Palace Kitchen, Lola and Serious Pie. Our restaurants have also inspired a product line. Rub with Love has a great story: When we opened our seafood restaurant Etta's in 1995, the menu featured a signature salmon dish that was dry rubbed. The rub combined brown sugar, smoked chilies, and a hint of thyme to evoke the alder smoked salmon the Pacific Northwest is famous for. The dish became so popular (and still is) that people began asking for rub to use at home. After selling in hand packed zip lock bags for a few years, we introduced the Tom Douglas Rub with Love rub line in 1999. The rest is history...A great selling point for Rub with Love Spice Rubs is their fast prep time. A quick sprinkle and rub 5-10 minutes prior to cooking is all the time it takes. Our spice rubs marry with the juices of whatever you're flavoring to form a delicious glaze. In just 10 minutes, you're ready to cook! You can grill, bake, barbecue or sauté with Rub with Love Spice Rubs.Chef inspired, restaurant tested, quick, easy and delicious, our rubs have become staples in our customers' pantries.

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Shan Curry Powder Mix 100g Review

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(More customer reviews)I love this curry powder mix. It's good for a variety of meats, I make lamb and chicken curry with it. It tastes like the good curry you get in an authentic Indian restaurant. And, it's easy to make, the directions are on the back. Just add meat, onions and plain yougert and you're all set. I also add a can of pigeon peas, but you can use any veg you want (although that's not in the recipe on box). You can adjust the "spicy hot" level by adding more or less of the curry powder. Try it if you're a curry lover, and even if you aren't --with this curry powder you may become one.

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Curry Powder mix is blend of spices for Meat, vegetable & lentil Curries

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Mae Ploy Thai Yellow Curry Paste - 14 oz jar Review

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(More customer reviews)New to Thai cuisine, I asked to try a milder curry, my tastes running to a maximum of medium heat. Yellow curry was recommended, and the coconut milk based Thai version was a treat with both seafood and chicken-something I've had occasion to order again and again.
So when trying to re-create the taste sensations above, I was less than thrilled at the idea of grinding individual spices, purchasing a number of pricey ingredients with limited shelf life and narrow applications.
I did some research and found that many Thai housewives rely on the time and labor savings of using high quality curry pastes as the basis for soups, curries and more. Mae Ploy was one of the brands repeatly mentioned as high quality and fresh tasting.
This brand comes in a handful of flavors and heat levels, with the Yellow Curry Paste being the first I was eager to try. It has a shelf life of 2 years, and the large plastic pouch also keeps very well nestled in its own colorful tub in the refrigerator.
The flavors of lemon grass, shallot, gingery galanga, kaffir lime peel, warm spices and red chili are very well balanced. This is the only Mae Ploy Curry paste without shrimp paste, making it vegan-suitable as well as delicious with shellfish, fish or fowl.
I like to snip off one corner of the clear packet, then squeeze out just the amount I need-anywhere from 1/2 teaspoon to 2 Tablespoons, depending on the recipe. This helps to maintain freshness and flavor and avoid waste.
For Thai curry, I will combine the Yellow Curry Paste with a small amount of chicken broth, then add 3/4 Cup more broth per person, plus a can of coconut milk to mellow and round the flavor. A cup or two of chunked seafood or chicken, plus cubed potatoes and onion-simmered together for about 30 minutes- makes a very satisfying dish to serve with either traditional sticky rice or more the more occidental long grain variety.
Mae Ploy's Thai Yellow Curry is also delicious with just a bit added to your favorite dip, salad dressing, or try a teaspoonful combined with 1 cup of sour cream or plain yogurt 'painted' over your favorite fish fillets and baked just until cooked through, (about 15-20 minutes at 325).
The fine quality of this product has encouraged me to order another flavorful curry paste-also excellent-and I would highly recommend this product for those wishing to re-create favorite restaurant fare at a reasonal price, without tedious preparation.

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We offer a few different curry pastes (red, panang, green, matsaman, sour) and yellow is the only one that is truly vegetarian, as it doesn't have shrimp paste. Used to make yellow curry soup known as "karee" flavor in Thailand. Mae Ploy is recognized in Thailand as a high quality export product with rich taste and authentic flavor. Packed in convenient plastic tub with lid. All natural.

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Mae Ploy Thai Panang Curry Paste - 14 oz jar Review

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(More customer reviews)First of all, I downgraded this from 5 to 4 stars because of the packaging only. It comes packed in a plastic pouch that makes it very difficult to use every last bit. As far as the good stuff, I betcha this is what they use in Thai restaurants for panang curry. It is the simplest thing I've found when I'm really jonesing for some great curry - add some coconut milk (the real thing, not that lite junk), a little fish sauce, some sugar, and whatever veggies you have around - red bell pepper, carrots, zucchini, a nice fat serrano chili - maybe a little chicken - ladle it over some brown rice - voila! A great meal. I have kept this in the fridge for over six months at a time with no molding or spoilage whatever. Try it!

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Mae Ploy Brand is recognized in Thailand as a high quality export product with rich taste and authentic flavor. Packed in convenient plastic tub with tighly sealed lid. All natural.

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Thai Green Curry Paste - 14 oz jar by Mae Ploy Brand Review

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(More customer reviews)My cousin-in-law is Thai and she cooked an amazing curry for us. I had to have the recipe and she said it was really very simple. Just get the green Mae Ploy curry paste, some Asian basil, and some coconut milk. A little salt, sugar, chicken, some bamboo shoots and rice were the only other things I would need to make it. Well, I couldn't believe it was really THAT simple, but it was! The paste imparts several subtle and delicious flavors to the curry. Tastes like you slaved for hours. I never have leftovers when I make this curry. The paste is so low priced I plan to stock up so I'll always have some on hand. Plus-- no preservatives, no wierd ingredients. It's all food stuffs, albiet some of the ingredients I don't recognize... what is a galangal? Whatever it all is, sure tastes good!

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Used to make various curry soups and stir fry dishes. Mae Ploy Brand is recognized in Thailand as a high quality export product with rich taste and authentic flavor. Packed in convenient plastic tub with tighly sealed lid. All natural.

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A Taste of Thai Red Curry Paste, 1.75-Ounce Packets (Pack of 12) Review

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(More customer reviews)Every time I make this for guests, it gets rave reviews. I use chicken breast tenderloins and cook that with sauteed onions. Boil up some bok choy till tender and throw that in when you add the seasoning (I use the whole packet for one pound of chicken) and coconut milk. Serve with white rice for a sure winner every time.
A Taste of Thai products consistently has the best and freshest tasting seasoning mixes. Also recommended: Spicy Peanut Bake.

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Fresh red chilies & spices. Real Thai, real easy. Authentic Thai Taste: Our curry pastes make it easy to create you favorite Thai restaurant dishes. Just mix with coconut milk for a classic curry sauce for meat, fish and vegetables. Or give everyday meals as exciting taste of Thailand - try mixing a teaspoon of curry paste into hamburger, soup and stews. Preservatives free. MSG free. Gluten free. Produced in Thailand.

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Sun Brand Madras Curry Powder, 16 Ounce Cans (Pack of 4) Review

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(More customer reviews)Although the Sun Brand Madras curry powder tastes a little different from other brands that were listed on Amazon a couple of years ago, this stuff is still excellent! It has a slightly deeper orange hue than other Madras curries I've come across, so don't be too surprised if your curry isn't as yellow. If you purchased the Roland curries (red, cylindrical container; also in 1 pound lots), be aware that the Sun Brand is a little saltier and spicier so you won't need to use as much!
I love making curried chicken legs with an apple jelly-based sauce, and this brand of powder goes just as well as the others I've tried. If you plan on following recipes from Cuisine at Home and other similar publications, you're going to need a *lot* of curry, and purchasing through Amazon is the best (and cheapest) method available. I typically purchase between 4 and 8 pounds every year or two from Amazon, and nothing makes for a better method of entertaining guests than an exotic (but not quite Indian) dish with an American twist!
Edit: It seems some other reviews mention the strong, salty flavor of this curry. I don't notice it so much for what I use it for, but if you're trying to watch your sodium intake, be aware that this curry might contain FAR more sodium than you'd expect. I'd strongly recommend looking for the Roland Madras curry (you can search for that exact term--but be aware that it isn't often listed because it's VERY popular stuff) as it is of superior quality and flavor. This stuff makes an excellent substitute, though.
Also, I neglected to notice a comment to my review some one year ago requesting the recipe I mentioned. Assuming I don't get slapped with a DMCA take down by the magazine I borrowed it from (and modified), I've attached it in the comments to this review.
Enjoy!

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Sun Brand Madras curry powder is a low-calorie way to season your favorite recipes. Use this piquant and peppery blend of herbs and spices in braises, sauces and to create an intensely flavored oil. Add to yogurt or sour cream for a zesty marinade. We love the simple curry recipe printed on the side of the tin. This British Indian curry spice blend is cholesterol free, fat free, and contains no artificial coloring.

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Ajika Green Cardamom Pods - Indian, Persian, Arabic,Morrocan Spice Review

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(More customer reviews)The flavor of cardamom is medicinal to some--well, it has been used for years to mask the bad taste of remedies. It is a resinous (piney) aromatic bitter-sweet spice, rather intense. The green papery pods are broken open, and the dark seeds inside can be pulled out and ground in a mortar for use in breads, cookies, curries, puddings, chai and the like. It is the spice of "kheer"--Indian rice pudding, where sometimes the whole green pods are thrown in. I use it in tea or even coffee, bruising the black seeds slightly with the pestle. It is also commonly used in pilau (pilaf) or biryani, that festive Indian rice and meat or vegetable cassarole. Scandinavian cooking uses this spice in many cookies and cakes.
If you aren't used to the flavor, it can be a bit startling--not sweet and spicey like cinnamon or nutmeg. The pods are a nuisance to process, but the volatile essential oils are so fugitive that it's better to put up with the job of extracting the seeds than to use ground cardamom that will just lose its scent. Rather like the difference between fresh grated nutmeg and powdered.

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Ajika creates foods that are good for you, subscribe to the slow food movement. Ajika strongly believes in natural foods, seasonal cooking, organic, pesticide- and hormone-free foods. Ajika is influenced by the east Indian system of Ayurveda that combines mindful eating with joy and using the gifts of the earth to create Nirvana (bliss) in life. Ajika is mainly a pantry product line. Our products are to be combined with fresh fruits and vegetables in season, fresh fish, soy milk, wild game and free range eggs without added hormones. Ajika is based on common sense nutrition and is for people who persue a vital lifestyle. For detailed information on this product, recipe and comments please refer to the ajika website.

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Patak's Garam Masala Paste Hot 10oz Review

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(More customer reviews)This paste is wonderful - bought at our local Inidan grocer for $4.99 so this is a good deal on Amazon for anyone not in a Indian grocery store area. You can save tons of time not having to get out all your spices, morter and pestle, etc. We find that if we just stir-fry with a little extra oil, some onions, maybe a little slice of fresh ginger, then mix in vegetables and meat (chicken needs to be cooked/browned separately however), some water if necessary for veges, and you soon have a dish you swear someone from India prepared for you. Tonight we had this sauce cooked with beef, mixed in cauliflower, diced up idaho potatoes, carrots slices, onions, and it was delicous. Served with some frozen naan from Trader Joes that heats up in toaster oven in just a few minutes, along with basmati rice - browned first then add 3 cups of water to 1 cup of basmati rice and cover for 25 minutes or until scattered holes. What a great meal and this paste is an amazing time saver. This is the way to go. I was just thinking of how I wished I had discovered this paste when I first discovered that I loved Indian food when I lived in NYC in my early 20's in grad school. If only I had know the tricks such as using a paste like this, I would be making indian food at my apartment all the time. Back then I lived in the east village and walked over (just 4 blocks away) to the famous 6th street Indian restaurants of the several times per week. When I moved to SF, I lived luckily just a block from Shalimar for many years and was a regular customer. Now, I'm in suburbs with kids so for indian cooking, I now use 1,000 Indian Recipes by Neelam Batra - which I call my "Joy of Cooking for Indian Food" - it has everything. Buy this paste, along with the Vindaloo and Biryani sauce, and you'll be glad you did. My 3 year old girl just looked at me, eating some of the cut up beef cooked in this sauce, announcing "This is good"! Now that's a winner.


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Patak's Garam Masala Curry Paste is a HOT concentrate for sauces with cinnamon & ginger. A recipe for Chicken Curry is included on the back of the jar. Once opened this product has a life of 6 months if stored in a cool dry place.

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