Yellow curry is usually richer and creamier than other Thai curries, since coconut cream is used in addition to coconut milk. This is done to tone down the spiciness, and hence its popularity on menus outside of Thailand. It has many Indian spices such as fresh tumeric, black mustard seeds, ground cumin, fresh nutmeg. It is also flavoredd with thai flavors of fish sauce, palm sugar, kaffir lime leaves, coconut milk and lime juice. Thai yellow curry can be made with duck, chicken, shrimp, fish, potato or vegetables and is usually eaten as an accompaniment to rice or round rice noodles known as "khanom jeen". The color is yellow as its name which comes from turmeric (one the key ingredients). There is no preservative and color added in this brand. Cooking instruction is also provided for your convenience. Product of Thailand.
1. Stir Fry 1 can of curry paste with 2.5 cups of coconut cream over medium heat for 5 min
2. Add 2 lbs. / 1 kg of meat of your choice, 2 cups cubed potato and 1.5 cups of water
3. Cook for approximately 25 min stirring occasionally.
Serves 6
