Our authentic Indomex Thai Yellow Curry paste is hotter version of the Thai Green curry but no less fragrant with a balance of warming spice, chilli, garlic, galangal, lemongrass and turmeric which brings an earthy flavour and beautiful warm golden colour. Our Thai Yellow Curry Paste is a delicious base for more gentle creamy Thai-style curries redolent with coconut This is one of our best selling pastes in the Indomex Range and our secret recipe dates back through the generations.
See our Blog for more recipe ideas
This bowl of yellow, fragrant, spicy goodness is a definite must on a rainy day
Thai Yellow Curry
serves 3-4
Ingredients
1-2 tablespoons of Indomex Thai Yellow Curry Paste
2 tablespoons Indomex Peanut Oil or Canola Oil
1 medium potato, peeled and cut into 2-3cm cubes
1 small carrot, peeled and sliced into discs or on the diagonal
1 medium onion, peeled and sliced
300ml coconut cream
3 teaspoons fish sauce
3 teaspoons palm sugar or brown sugar
2 teaspoons tamarind puree
300-400grams chicken fillets, cut into strips
½ tin bamboo shoots, drained (optional)
GARNISHES & SERVING
Roughly torn Thai Basil or chopped fresh Coriander
METHOD
Heat oil in a medium heavy based wok or skillet over medium heat – add curry paste and onion and fry for 3 to 4 minutes until it smells fragrant
Add chicken stock, stir to dissolve curry paste and then simmer for 1 minute
Reduce heat to low – add tamarind, fish sauce and sugar and stir until tamarind is dissolved
Add Chicken, carrots, potatoes and coconut cream
Simmer gently for 15 minutes or until potato is almost soft (Pierce with knife to check as might need a few more minutes)
Add bamboo shoots, stir and then cook for 2-3 minutes
Season to taste – you may need to add a little more sugar, fish sauce or salt if preferred
Garnish with Thai Basil or chopped Coriander and serve with Jasmine Rice, chopped fresh chillis and a tangy Vegetable Pickle or Atjar Tjampoer
Enjoy!
