This aromatic curry is a sweetly spiced paste based on Indian-style seasonings, but is distinctly Thai with its addition of lemon grass and shallots. It has a medium heat that goes very well with seafood, chicken and potatoes.
DIRECTIONS
- Pour Coconut Milk, regular or lite, into a saucepan. Over a high heat, whisk in Yellow Curry Paste. Add a dash of Fish Sauce or salt to taste.
- Bring to a boil stirring frequently. Reduce heat and cook 3-4 minutes or until thickened.
- Note: Tightly wrap remaining curry paste and reseal in original packet. Refrigerate up to 3 months.
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Ingredients
