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Below are the ingridients that are required to serve a yummy Yellow Curry (from paste):
- You need 4 tbsp of yellow curry paste (Mae Ploy) (or 2 tbsp of Thai Kitchen).
- Take 2 cans of [13oz/can] coconut cream.
- Get 1 lb of chicken thigh cubed.
- You need 1 of large yellow/orange bell pepper sliced.
- Get 3 of medium (6 small) yukon gold potatoes.
- Get 2 of large carrots.
- Prepare 1 of large shallot or 1 medium yellow onion roughly chopped.
- Get 6-8 of garlic cloves diced.
- Prepare 1 tbsp of dry basil or 1 cup fresh basil.
- Get 3 of kaffir lime leaves (the size of a bay leaf) and/or 1 lime.
- Use 1 tbsp of sesame oil (or chili sesame oil for slightly spicer dish).
- Provide 1.5 tbsp of fish sauce.
- Get 1 tbsp of brown sugar.
Done with the ingridients? Below are the sequences on cooking Yellow Curry (from paste):
Yellow curry is a curry made from cumin, coriander, turmeric, fenugreek, garlic, salt, bay leaf, lemongrass, cayenne pepper, ginger, mace and cinnamon. It generally contains less chilli than other curries. Thai Yellow Curry – creamy yellow curry recipe with chicken, zucchini and bell peppers in a curry sauce. So easy and much better than Thai restaurants. The instant curry paste is pretty good and authentic; making curry is so easy with the curry paste.
Recipe : Yellow Curry (from paste)
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