With Indian influences, Yellow curry paste has a higher percentage of coriander, cumin and turmeric than other Thai curry pastes. Needs to be cooked with coconut milk to bring out its unique flavour. Make a delicious vegetarian curry with the addition of courgettes, carrots, cabbage, beans and aubergines.

Cooking instructions

Heat some coconut milk in a wok and add 2 tsp (per person) of Mai Siam Yellow Curry Paste. Saute the mixture until it releases a little oil from the coconut milk, add meat (or fish) and the rest of the coconut milk. When the meat or fish is cooked, add vegetables. Season to taste with Mai Siam Fish Sauce and serve with hot rice.

• Yellow Curry

  
  

Whilst every effort has been made to ensure that the allergen information provided on this website is accurate the authors cannot be held responsible for any inaccuracies. Although our manufacturing site has strict policies and procedures to control allergens Mai Siam cannot rule out the possibility of cross-contamination. If you have any concerns regarding allergens please consult your doctor.