Yellow curry paste is used as the basis of many Asian dishes. The yellow curry paste is closer to Indian cuisine due to its composition. Not very spicy, sweetish mix of spices and herbs with turmeric dominant. The yellow curry is cooked mostly by combining the paste with coconut milk, chicken, potatoes and onions.

Directions (Serves 2-3):
1. Stir 50g of curry paste with 2 tbsp of vegetable oil (gentle heat, 1 min.)
2. Pour in 400 ml of coconut milk and keep stirring (medium heat, 1 min.)
3. Put 250g of your favourite meat and stir until done
4. Add 100g of potatoes and 50g of onions and cook until done
5. Season as preferred. Serve with steamed rice

• Diverse: The Thai seasoning paste is also ideal for seasoning dishes, such as noodle and rice dishes – or for marinating meat
• AUTHENTIC AND PURE: COCK curry pastes are free of flavour enhancers, colourings and preservatives
• FROM MILD TO VERY SHARP: Our curry paste mix covers every degree of sharpness, from a mild to a very sharp curry, everything can be prepared – test which degree of sharpness you like best
• ORIGIN: Curry pastes from Thailand in a practical portion chisel, halal, vegan, gluten-free

Ingredients: Dried Red Chilli (20%), Shallot, Garlic, Lemongrass, Salt, Galangal, Turmeric, Cumin, Coriander Seed, Spices (Cinnamon, Mace)