On Jul 18, 4:26 pm, wrote:
> I enjoy cooking with the Maesri thai curry pastes.
>
> http://www.maesribrand.com/can.htm...
>
> However choosing one that is not too hot is a crap shoot for me. Can
> someone please rank them by chili hot?
>
> Thanks,
>
> Todd K.

Generalities for Thai curries:

Massaman and yellow curry (maesri calls the yellow "Karee") are
probably the least hot, though not heatless.

Chu chee, panang, and phrik khing are usually quite hot.

When using curry pastes, you can adjust the heat by using more or less
paste. The problem is that when you use less, you not only get less
heat, but less flavour.

rona