Ingredients: garlic 28%, lemongrass 24%, salt 13%, shallot 12.5%, galangal 9%, dried red chili peppers 4%, coriander seed 3.5%, kaffir lime peel 2.5%, curry powder 1.3%, cumin 1% , cinnamon 0.4%, turmeric 0.4%, cardamom 0.2%, nutmeg0 0.2%.
- Stir fry 50 g of yellow curry paste with 1 tbsp soybean oil, then add 1 cup (240 mL) of coconut milk.
- Add 200 g of meat and another ½ cup (120 mL) coconut milk heat until boiling.
- Add 100 g cubed potatoes, 50 g onion, ½ cup (120 mL) of waterand cook until the vegetables soften.
- Add 2 tsp sugar, taste and season as required.
Suggestion: For a milder flavour, half portion of the curry paste should be used.
|Saturated Fat||0.3 g|
|Total Carbohydrate||22.7 g|