Easy Yellow curry paste 2x65g Sachet

Thai Yellow Curry - great with seafood, chicken of pork. Also great with veggies like, courgettes, mangetout and kale. 2 x 65g  sachet, servings 2-4 ***Yellow Curry New Recipe as of September 2023 *** Taking on feed back of customers, judges and inspiration around some seriously good street food stalls around travels in the south of Thailand where Thai yellow curry originates, we have been quietly working on a new recipe for the Yellow Curry paste. The original recipe had some real “die hard“ fans but we really think they will love this new one too and even though the original recipe was good, we felt it could be better! We started from scratch again. We have pumped up the spices (not the chilli, the spices) there is there is more cumin, more lime zest, nutmeg has been added and white pepper and more ground coriander. You will also find it not as sweet, there is less sugar but there is more shallot puree to give a pleasing background sweetness . Oh and what we are most proud of is that it also happens that is Vegan Friendly too. This paste has zero taste compromise but bags of added flavour that will still complement any seafood, chicken or pork and is also great with just veggies, perfect with kale, broccoli, sweet potatoes, rainbow carrots, courgettes and mangetout. Ingredients: Water, curry paste (garlic, lemongrass (7%), salt, shallot, galangal, dried red chilli (1%), coriander seed, Makrut lime peel, spices), sugar, onion puree, rapeseed oil, lemon juice concentrate, garlic, lime zest, turmeric (0.7%), spices, Makrut lime leaf powder. Luxurious Thai Yellow Crab & King Prawn Curry with Rice Vermicelli Noodles (Gaeng Gari Talay) Spice level – medium This south Thailand inspired dish, I think is perfect with crab and King prawns. The cumin and turmeric really compliment the seafood and I’m sure if you closed your eyes while eating you could think you’re in Thailand! If you can its worth a trip to your  fishmonger to get some good quality dressed crab and whole prawns. Other seafood is also good such as scallops, squid or monkfish, even white fish fillets like cod or pollock work too. As the fish takes no time to cook and there are very few ingredients needed, this dish can be made in just 15 minutes but will taste like a lot more effort has gone into it, perfect! You can also serve with Jasmine rice too but I think the way the sauce and the crab meat coat the noodles, its best like this. So get cooking and enjoy! Ingredients: Serves 3-4 1 pack The Coconut Kitchen Thai Yellow Curry Paste, new Vegan Friendly 2023 Pack 1 tin The Coconut Kitchen Coconut Milk 1 dressed crab 20 large King Prawns ( head on if possible), peeled and de-veined but keep the tail on and reserve the heads 200g of Kale leaves Basil and fresh chilli 400g of Dried Rice Vermicelli Noodles (Thai Ka-nom Jeen if you can find them in your Asian store) To Cook: Add the 2 sachets of curry paste to a saucepan and fry on a medium heat for 2 minutes, add a splash of water to stop it burning. Add 1 tin of coconut milk and stir. Add in about 10 prawn heads and let the sauce simmer for 3-4 minutes, stirring regularly to get the flavour from the prawns heads, its worth it! Add in about 100ml of water as a lot of sauce would have evaporated and you don’t want this curry too thick. Take the prawn heads out with some tongs, making sure to shake all the sauce off them! Then add in the Kale and cook for 2 minutes. then the Prawns and cook for 2 minutes, then the Crab and cook for a further minute and its done! Serve with the noodles and some basil and chilli and a slice of lime to garnish. Tips : Also delicious with mussels, squid or monkfish. For a Vegan option try with sweet potatoes, tofu, red peppers, kale & sugar snap peas.