Boil 50g of yellow curry paste with ¼ cup of coconut milk.
Add 150g of your preferred meat.
Add 200g of cubed potato and add ½ cup of water. (Stir occasionally)
Simmer until the meat is cooked and tender.
Add 1tbsp. of sugar or season it to taste.
Serve hot with cooked rice.
Pasta Salad with Chicken in Yellow Curry
120 g tricolor pasta
200 g canned green beans (or green salad)
4 ripe tomatoes
250 g chicken fillet
1 unsweetened classic yogurt
3 tbsp rapeseed oil
1 tsp Real Thai Yellow Curry Paste
1 garlic clove, crushed
1 tbsp coriander, chopped
Salt and pepper
Cook pasta al dente, then drain, rinse with cold water, and set aside.
Cut the chicken into strips.
In a bowl, combine yogurt with oil, yellow curry paste, garlic, and coriander.
Add the chicken and let marinate for 30 minutes.
Drain the chicken keeping the marinade.
Pan-fry chicken then let cool.
Cut the tomatoes and the beans into 2-2.5 cm slices.
In another bowl, pour the chilled pasta, beans, and tomatoes.
Add the chicken and drizzle with the curry marinade.
Serve and enjoy!
Shallot, Garlic, Dried red chili 15%, Salt, Lemongrass, Kaffir Lime Peel, Galangal, Cinnamon, Mace, Cumin Powder, Coriander seed, Turmeric.
Storage: Keep in a cool, dry place. Refrigerate after opening.
Shelf-life: 24 months