This curry is one of major Thai Curry. It usually refers to Thai-Muslim dish. From the different blend of spices (not the same as curry powder of Indian origin), it make Thai Yellow Curry has own style of tastes and aroma.
Cooking time 10 minutes | Serves 4 | Spicy Level: Medium
Preparation “Thai Yellow Curry”
- 1 packet Yellow Curry Paste 35 g
- 1 packet Coconut Milk Powder 40 g
- 1 packet Dried Chili 2 g
(item marked are prepared in this pack)
Chicken or preferred meat (cut into bite-sized pieces) 200 g
Potatoes and onion (cut into bite-sized pieces) 60 g
Water 300 ml (1 ¼ cups)
Cooking oil 2 tbsp
How to cook
- Heat cooking oil in saucepan, stir fry Yellow Curry Paste for 1 minute on medium heat. Add meat and stir fry until cooked.
- Dissolve Coconut Milk Powder in 300 ml of hot water. Pour coconut milk into saucepan.
- Add potatoes and onion, bring to boil until well cooked. Keep stirring. Add Dried Spices (except Oxygen Absorber sachet, DO NOT EAT).
- A dash of fish sauce can be added, if desired. Serve hot.
No added MSG | No added preservatives | No artificial colours | No gluten | No meat (Do not contain any meat and meat product)
