Yellow Curry Paste
Yellow Curry, known as Kaeng Curry in Thai cuisine, is one of the three prominent Thai curry types commonly found in Western Thai restaurants. It is characterized by the inclusion of turmeric, which gives it its distinctive golden yellow color reminiscent of traditional Indian curries. Depending on the region, some Thai yellow curries share similarities with their Indian counterparts, yet retain their distinct Thai flavor.
Yellow Curry has a milder and less oily profile compared to other Thai curries. Its origins can be traced back to British naval cuisine, which spread throughout Asia in the late 19th and early 20th centuries due to the British military presence. Its relatively low chili heat makes it popular on international menus. Curry paste combines dried spices with minimal chilies, originally incorporating the Anglo-Indian invention of curry powder into the traditional paste. Key spices in yellow curry include cumin, coriander, turmeric, fenugreek, garlic, salt, bay leaf, lemongrass, cayenne pepper, ginger, mace, and cinnamon. Occasionally a touch of palm sugar or similar sweetener is added, depending on the sweetness of the coconut milk.
For an effortless cooking experience, try Lobo Yellow Curry paste, made with fresh ingredients for an easy-to-use culinary adventure.
Yellow Curry paste ingredients
?️ Garlic 21%
?️ Shallot 19%
?️ Vegetable oil (Palm, Soybean) 17%
?️ Spices (Coriander, Ginger, Cumin, Mustard, Fenugreek, Turmeric) 12%
?️ Salt 9.5%
?️ Lemongrass 7.5%
?️ Shrimp paste (Shrimp, Salt) 7%
?️ Chilli 5%
?️ Galangal 2%
Allergen information
⚠️ Contains shrimp and mustard. May contain fish, crab and molluscs (scallops, squid).
How to cook Yellow Curry
? Heat a skillet and add 1 cup (240 ml) coconut milk along with the contents of this packet.
? Add 250 grams of sliced beef or chicken and stir-fry until done.
? Add 1 cup (240 ml) water. Bring to a boil.
? Add potato and onion. Cook until tender.
? Add fish sauce to taste and serve with cooked rice.
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