Red Curry Paste, Yellow Curry Paste, Panang Curry Paste and my favorite Green Curry Paste all for under 3 dollars a pkg. Each package will make many curries. They make a few other flavors however we've only tried the ones listed and they are all great. To make a thai curry with the Mae Ploy, measure 50 grams of curry paste (one to three tablespoons or less if your sensitive to "spicy") to a pot, fry for a couple minutes then add 1 cup of coconut milk, beef, prawns or chicken, your choice of vegetables some chicken or beef stock and your done. Peas, Bok Choy, eggplant, Napa cabbage, zucchini, sprouts, chili's, green beans, broccoli all taste wonderful cooked in a delicious Mae Ploy curry sauce. We serve it with white rice on the side and its one of our favorite meals. Warning: My wife isn't as big a fan of "spicy" as the rest of us, Red curry seems to be the hottest and if it's prepared with 2 or 3 T of paste, she can't eat it. Most of the time we eat Mae Ploy curry when she is out of town because my sons and I enjoy very spicy foods. Thai curry is a quick dish to prepare and easily accommodates loads of nutritious fresh vegetables.