The Thai Yellow contains a complex combination of spices and lemongrass that create a rich and fragrant sauce. More subtle than the Thai Red and Green curries, but equally as yummy!
Try it with courgettes, broad beans, carrots and baby sweetcorn, or a delicious mix of seafood such as prawns, mussels and squid.
As this pack has no shrimp paste, it makes an ideal vegetarian Thai Curry.
Cooking Instructions: Thai Yellow Curry Pack Instructions
Suggested Ingredients: A mix of seafood or crunchy veg.
Serves: 4 – 6
Shelf life & storage: The mix will last for up to 4 weeks in a fridge and for six months in a freezer. Once cooked the food will last for 2 days in a fridge and up to one month in a freezer.
Onions (Onions, Vegetable Oil, WHEAT Flour, Salt), Desiccated Coconut, Curry Paste (Lemongrass, Garlic, Shallot, Salt, Galangal, Dried Red Chilli, Lime Peel, Spices), Garlic Flakes, Spices, Fresh Chilli.
Contains: WHEAT Flour.
It should be noted that as our curry packs are handmade by our staff at our spice mixing desks, each pack may contain traces of CRUSTACEANS, SULPHITES, NUTS, PEANUTS, WHEAT, SOYA or MUSTARD due to possible cross contamination.
A classic savoury Thai ingredient.
Kaeng Kari (Yellow Thai), is a milder and richer Thai option with no shrimp paste.
A fresh mango salad, perfect for accompanying our Thai curries.
The classic spiced peanut sauce.
Duck is a very popular ingredient in the East and Far East.
A tasty Thai curry suitable for vegetarians.