The ancient spice roads not only delivered new flavors and weathered traders to Thailand but also food styles that have been embraced and transformed to become uniquely Thai. Yet the past is honored in the traditional names of many dishes that remain popular today. What we know as the Thai Yellow Curry, Kaeng Kari simply translates to Curry; the first word acknowledges the Thai style of curry preparation and the second, its Indian influences. The Thai Yellow Curry offers soft notes of turmeric and mild spice flavors mingled with the true creaminess of coconut milk. So often prepared with potatoes and chicken, it has remained joyfully comforting for all who share in this meal.
In the pack:
- Yellow Thai Curry Paste
- Coconut Milk
- Yellow Thai Spice Pack
You will need:
- 0.6 lb Diced Chicken Pieces
- 2 Medium Potatoes, Diced
- 1 Small Onion, Diced
- ½ Cup of Water
- 2 Cups Cooked Jasmine Rice to Serve
Cooking suggestions:
- SEAR: Flash fry spices from the pack in hot and well-oiled medium size saucepan for 5 seconds. Add chicken and fry for 3 minutes or until well seared. Add vegetables and fry for a further 2 minutes.
- COOK: Add Yellow Thai Curry paste to saucepan then immediately add coconut milk and ½ cup of water. Stir contents, reduce heat to low and cover pan with lid.
- SIMMER: Simmer until chicken is fully cooked and tender (approx 20 mins). Serve immediately on a bed of Jasmine rice.
Chef’s Tip:
For a delicious alternative try cooking with seafood or beef.
Ingredients: Coconut Milk (Coconut Extract, Water, Guar Gum, Xanthan Gum), Water, Brown Sugar, Fish Sauce [Fish Extract, Water, Soy Sauce Powder (Soybean Extract, Salt)], Spices, Onion, Garlic, Sunflower Oil, Lemongrass, Cilantro, White Vinegar, Corn Starch, Natural Flavors (contains Coconut), Salt, Turmeric & Turmeric Extract, Red Chili, Yeast Extract, Citric Acid, Guar Gum, Xanthan Gum, Paprika Extract, Spice Extracts
Allergens: Contains Coconut, Gluten, Soy & Fish