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Ingredients|Sunflower oil, yellow curry powder (mustard seeds, fenugreek, coriander seeds, turmeric powder, white pepper, red pepper extract, celery seeds, cinnamon), red shallots, lemongrass, garlic, red chili, salt, palm sugar, galangal, coriander roots, ginger, kaffir lime leaves, lime juice, white pepper.
Net weight|70g
Origin|Thailand
Cooking Instructions|
Heat 1 tablespoon of oil in a pan. Add 70g of Thai yellow curry paste and 4 tablespoons of coconut milk, and stir-fry until fragrant.
Add 350ml of coconut milk, 2 potatoes, 1/2 onion (sliced), a handful of cherry tomatoes, and 150ml of water (you can also add any other vegetables you like).
Finally, if desired, add 1 teaspoon of sugar to adjust the flavor. Simmer until well-seasoned, and it's ready to serve! (You can sprinkle fresh basil on top for extra flavor before serving.)