The yellow curry paste is the mildest variant of our curry pastes. Also very popular with children due to its slightly sweet taste. Use the yellow curry paste in soups, curry dishes and as a marinade for fish. Store the curry paste in the refrigerator after opening for a longer shelf life.
Recipe tip: click here (https://www.ah.nl/allerhande/recept/R-R1186636/curry-met-kikkererwten-kokosmelk-en-rijst)>
The story of Koh Thai is the story of Philippe. A Swiss Greek who traveled through Thailand with his backpack in search of special dishes and ingredients. Together with his partner, they decided to import products from Thai cuisine to Europe.
Usage
Preparation: Curry for 3 people: • 3 tablespoons curry paste • 165ml Koh Thai coconut milk • 200g sliced chicken fillet or (natural) tofu • 400g Thai stir-fried vegetables. Method of preparation: 1. Briefly fry the curry paste in 1 tablespoon oil. 2. Add the chicken fillet/tofu and fry for 2-3 minutes. 3. Add the vegetables and fry for 3 minutes. 4. Add the coconut milk with 50ml water and bring to the boil while stirring. Let simmer gently until (chicken and) vegetables are done. Serve with Pandan rice and fish sauce.
Ingredients
Ingredients: water, sugar, garlic, salt, shallot, lemongrass, dried red pepper (7%), CURRY POWDER (MUSTARD SEED, cardamom, coriander seed, fenugreek seed, wheat flour, salt, chili, fennel seed, cumin seed, black pepper), kaffir lime peel, spices (coriander seed, turmeric, cardamom, cumin seed, bay leaf), acidifier: citric acid, cinnamon, Temu kunci, cloves.
