Mild blend of herbs and freshly ground spices
Suggested Use
Yellow Curry Recipe
Serves 3-4
Heat 1 Tbsp of vegetable oil in a sauce pan until very hot.
Add 1 sachet of deSIAM yellow curry paste.
Stir-fry until an aroma develops then add a little coconut milk.
Add 10 fresh medium sized shrimp (or 1 cup of diced chicken).
Stir-fry to coat the shrimps with the paste.
Stir in 1 can (14 fl oz) of coconut milk and 100 ml of water. Bring to the boil.
Add 3 cups assorted cut-up vegetables (potatoes onion cherry tomatoes).
Add 1 tsp fish sauce (or some salt) and 1 Tbsp sugar.
Simmer until cooked through.
Garnish with fresh cilantro.
Serve with steamed white rice.
Refrigerate after opening.
Other Ingredients
Soy bean oil shallots yellow curry powder (turmeric mustard cumin coriander fenugreek wheat flour chili black pepper fennel) garlic lemongrass red chili salt sugar galangal coriander roots ginger shrimp paste (shrimp salt) kafir lime peel pepper citric acid.
Allergen Information: Contains wheat shrimp and soy.
Manufactured in a facility that uses sesame and peanuts.