Product details
Ingredients:Lemongrass, Garlic, Shallot, Salt, Galangal, Dried red chili, Coriander seed, Kaffir lime peel, Cumin, Cinnamon, Mace, Turmeric, Cardamom.
Recipe Suggestion
Stir-fry 50g of Yellow Curry Paste with 1 cup (200g) of coconut milk then add another 1 cup of coconut milk and heat until boiling. Add 200g of meat and continue cooking. As the meat is done add 100g of potatoes, 50g of onion, then add 1/2 cup of water and cook until the potato and onion soften. Taste before seasoning.
- Mix the paste with water or broth, add vegetables (like cabbage, morning glory, or green beans), and your choice of protein (such as fish, shrimp, or tofu).
- Marinade: Use as a marinade for seafood or meats to impart a tangy, spicy flavor.
- Soup Base: Dilute with broth to create a flavorful base for soups and stews.
Preparation Instructions:
- Mix: Combine 50g of Maesri Sour Curry Paste with 500ml of water or broth.
- Cook: Bring the mixture to a boil.
- Add Ingredients: Add vegetables and protein of your choice.
- Simmer: Cook until vegetables are tender and protein is fully cooked.
- Serve: Enjoy hot with steamed rice.
Storage: Store Curry Paste in a cool, dry place. Once opened, refrigerate and use within 1-2 weeks for the best flavor.
