Thai Yellow Curry

Our authentic Indomex Thai Yellow Curry paste is the mildest of our Thai Curry Pastes 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 and makes an excellent base for Panang-style Curry. This is one of our best-selling pastes in the Indomex Range and our secret recipe dates back through the generations.

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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!