Yellow Curry Paste - A medium, softer curry paste.  It goes well with potatoes and chicken.  In addition, chili, garlic, galangal, soybean oil and other spices are present in the paste.

 In general, anything is cooked with curry: chicken, beef, pork, seafood and even frogs.  Thai eggplants, bamboo shoots and Thai basil are traditionally added from vegetables and herbs.

 Structure:

 Vegetable soybean oil, salt, shrimp paste, galangal, chili, lemongrass, garlic, shallots.  Dry spices, including cumin and turmeric.  (Garlic, Shallot, Vegetable Oil (palm, Soybean), Spices (Cumin, Turmeric), Salt, Lemongrass, Shrimp Paste, Chilli 21% and Galangal).

Cooking method:

 - Heat a deep frying pan, heat the pasta in a little oil, stirring constantly, for a minute, then gradually pour in 240 ml of coconut milk (you can use canned or powdered coconut milk from our store), stirring the pasta well with milk until completely homogeneous. Bring to a boil;

 - Then add 250 g of finely chopped chicken or beef, cook for about 10 minutes, until the meat is ready, add 240 ml of hot water, stirring constantly;

 - Add coarsely chopped potatoes and onions, simmer until tender;

 - Season with fish sauce to taste;

 - Serve with crumbly rice.

 In addition, soups, whole chicken legs and thighs, only vegetables and much more are prepared on the basis of pasta. A huge selection of recipes can be found on the internet.

 Enjoy your meal!

 50 g of pasta is designed for 3-4 servings.

FDA 72-2-02646-2-0005