Description
How to cook
Recipe 1 : Heat 1 tbsp. of oil in a saucepan together wih 100 g. of Yellow curry paste (or to taste) for 1 minute. Add 200g. of vegetable or tofu. Then slowly pour 400 g. of coconut milk, cook until done. Then add ready cooked new potatoes. Turn the heat down. Taste and seasoning as needed before serving.
Recipe 2 : Heat 30 ml. of oil in a saucepan together with 75 g. of Yellow curry paste (or to taste). Add 110 g. of vegetable or tofu and stir-fry until done, then add tomatoes. Keep stir-fry 1-2 minutes. Taste and seasoning as needed before serving.
Ingredents
| DRIED RED CHILLI | 26% |
| GARLIC | 18.5% |
| SHALLOT | 13.5% |
| LEMON GRASS | 13.5% |
| SALT | 12.5% |
| GALANGAL | 5.5% |
| GINGER | 4.5% |
| TURMERIC | 3.5% |
| SPICES | 2.5% |
