Thai Yellow Curry Paste Mae

Directions For Use

Stir-fry 50g of paste with 200g of coconut milk, then stir in another 200g coconut milk and heat until boiling. Add 200g of meat and continue cooking, once meat cooked add vegetables and 100g water and cook until vegetables soft.

Storage Instructions

Ambient, store in a cool dry place, do not expose to sunlight.

Certification

BRC Certified Production

Garlic 28.0%, Lemongrass 24.0%, Salt 13.0%, Shallot 12.5%, Galangal 9.0%, Dried red chilli 4.0%, Coriander seed 3.5%, Kaffir lime peel 2.5%, Curry powder 1.3%, Cumin 1.0%, Cinnamon 0.4%, Turmeric 0.4%, Cardamom 0.2%, Nutmeg 0.2%

Dietary and Allergen Info

Suitable for Vegans
Suitable for Vegetarians

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