Street Kitchen Mild Yellow Thai Curry - 285g

An age old fusion of mild Thai spices and creamy coconut milk that everyone will enjoy. Just add Meat & Vegetables.

The ancient spice roads not only delivered new flavours and weathered traders to Thailand but also food styles that have been embraced and transformed to become uniquely Thai. Yet the past is honoured in the traditional names of many dishes that remain popular today. What we know as the Yellow Thai Curry, Kaeng Kari simply translates to Curry Curry; the first word acknowledges the Thai style of curry preparation and the second, its Indian influences.

The Thai Yellow Curry offers soft notes of turmeric and mild spice flavours mingled with the true creaminess of coconut milk. So often prepared with potatoes and chicken, it has remained joyfully comforting for all who share in this meal.

Threes Simple Steps, Serves 3 - 4 in 20 Mins, Just a hint of spice - 1, Also Great with Beef Seafood or Vegetables, No Artificial Colours or Flavours

India

You Will Need
- 250g Diced Chicken
- 2 Medium Potatoes, Diced
- 1 Small Onion, Sliced
- 1/2 Cup (125mL) Water
- 2 Cups Jasmine Rice

Cooking Instructions
1 Sear: Flash fry spices from the pack in a hot and well-oiled medium size saucepan for 5 seconds. Add chicken and fry for 3 minutes or until well seared. Add vegetables and fry for a further 2 minutes.
2 Cook: Add Yellow Thai Curry paste to saucepan then immediately add coconut milk and 1/2 cup of water. Stir contents, reduce heat to low and cover pan with lid.
3 Simmer: Simmer until chicken is fully cooked and tender (approx 20 mins). Serve immediately on a bed of Jasmine rice.

Chef's Tip
For a delicious alternative, try cooking with seafood or beef.

Yellow Thai Curry

In the Pack
Yellow Thai Curry Paste
Coconut Milk
Yellow Thai Spice Pack (Kaffir Lime Leaves, Whole Red Chilli)

You will Need
250g Diced Chicken
2 Medium Potatoes, Diced
1 Small Onion, Sliced
1/2 Cup (125mL) Water
2 Cups Jasmine Rice

Also Great with Beef, Seafood or Vegetables

Cooking Instructions
1 Sear: Flash fry spices from the pack in a hot and well-oiled medium size saucepan for 5 seconds. Add chicken and fry for 3 minutes or until well seared. Add vegetables and fry for a further 2 minutes.
2 Cook: Add Yellow Thai Curry paste to saucepan then immediately add coconut milk and 1/2 cup of water. Stir contents, reduce heat to low and cover pan with lid.
3 Simmer: Simmer until chicken is fully cooked and tender (approx 20 mins). Serve immediately on a bed of Jasmine rice.

Chef's Tip
For a delicious alternative, try cooking with seafood or beef.

Sleeve

Box Contents:
Yellow Thai Curry Paste, Coconut Milk, Yellow Thai Spice Pack (Kaffir Lime Leaves, Whole Red Chilli)

Full Product Name:
Yellow Thai Curry

Storage:
Store unopened in a cool dry location.

Usage:
4 Servings

Origin:
Product of India

Importer:
Worldwide Food Associates,
Office 8,
1 Clock Tower Park,
Newhall Campus,
Longmoor Lane,
Liverpool,
L10 1LD.

Rodrigo's Fine Food,
Kanturk,
P51 W0Y3,
Co. Cork,
Ireland.

Street Kitchen

Authentic food styles grow progressively from the spaces where people gather and share: on the streets at markets and in community. The subtle variation on a particular dish celebrates the creativity and individuality of those who love to cook with passion. We see this everywhere.

With Street Kitchen we have gathered the essence of real Asian cuisines and packaged each one in a way that invites you to bring your distinctive style to our range of products. We only ask that you cook with joy!

Manufactured for:
Passage Foods Pty Ltd,
91-97 Woodlands Dve,
Braeside,
Victoria,
Australia 3195.

Worldwide Food Associates,
Office 8,
1 Clock Tower Park,
Newhall Campus,
Longmoor Lane,
Liverpool,
L10 1LD.
Ph: +44 0157274 3075
sales@wwfa.co.uk
www.wwfa.co.uk

Rodrigo's Fine Food,
Kanturk,
P51 W0Y3,
Co. Cork,
Ireland.
Ph: 00353-868726155
www.rodrigosfinefoods.com
info@rodrigosfinefoods com