How to cook
Recipe 1 : Heat 1 tbsp. of oil in a saucepan together with 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.
Ingredients
| DRIED RED CHILLI | 27% |
| GARLIC | 18% |
| SHALLOT | 14% |
| LEMON GRASS | 14% |
| SALT | 7% |
| GALANGAL | 6% |
| GINGER | 5% |
| TURMERIC | 6% |
| SPICES | 3% |
Ingredients
Red chilli, lemongrass, galangal, garlic, onion, coriander root, kaffir lime peel, shrimp paste, salt, sugar
Nutrition Facts
Serving size 30g | Calories 35 kcal
Fat 1.5g | Sodium 420mg | Carbohydrate 4g | Protein 1g
