Maesri Karee (Yellow)Curry Paste 400g

Yellow curry soup is known as Kang Karee in Thai. It's richer and creamier than red curry soup. Its taste is also milder.

No Artificial Colour or Flavour. No Preservatives. No MSG.

Preparation (Serves 3):
1 pack Maesri's Yellow Curry Paste, 500ml coconut milk, 600g sliced chicken,
200g potato

Cooking Instructions:
1. Stir-fry 1 pack of Yellow Curry Paste with 200ml of coconut milk until fragrant
2. Add 600g of sliced chicken and 200g of potato. Cut into pieces about 4 cm x 4 cm
3. Slowly add the rest of prepared coconut milk. Bring to boil
4. Simmer with low heat for about 15 minutes
5. Ready to serve

Ingredients: Dried Chillies (32%), Shallot, Garlic, Soybean Oil, Sugar, Salt, Tumeric Powder (5%), Lemongrass (4%), Spices (2%) (Coriander, Cumin, Cardamon, Cinnamon, Bay Leaves, Lesser Galangal, Cloves), Galangal, Curry Powder (1.5%) (contains Mustard and Wheat (contains Gluten)), Kaffir Lime, Citric Acid.