Thai Yellow Curry Paste
180g
100% plant-based our Thai Yellow Curry Paste is created without any artificial colours or flavours and is both gluten and dairy free meaning it’s the perfect addition to your meat-free Mondays AND your Friday night fakeaway with friends.
A simple and tasty way of exploring Thai cuisine in your own kitchen, this medium-hot Thai Yellow Curry Paste is made with 100% natural, organic ingredients making it the perfect choice for even the most health and environmentally conscious among us.
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About Product
● Medium-hot spice level ● Certified organic by the Soil Association ● Suitable for vegetarians and vegans ● Gluten free
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Ingredients
Water, Onions*, Yellow Peppers (10%)*, Red Chillies*, White Wine Vinegar*, Sunflower oil*, Garlic Puree*, Ginger Puree*, Corn Starch, Sea Salt, Ground Coriander*, Orange Juice (from concentrate)*, Ground Cumin, Ground Turmeric*, Lemon Grass Oil*. *Organically Produced.
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Allergen Information:
No allergens in the ingredients. This product is made in a factory that handles soya, egg, dairy products and nuts.
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Nutritional Values (Typical Value per 100g)
Energy: 460KJ / 111kcal
Protein: 1.3g
Carbohydrate: 8.7g
(of which sugars): 4.7g
Fat: 7.6g
(of which saturates): 2.2g
Fibre: N/Ag
Salt: 1.9g
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Recipes
Yellow Thai Curry
A fragrant, lemony and spicy curry made with mix vegetables, button mushrooms, spices, herbs and coconut milk
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Ingredients
1 Large diced onion
2 Cloves of Garlic
1 Yellow pepper
500g of vegetables or meat
1 tbsp vegetable or sunflower oil
1/2 jar of GEO ORGANICS THAI YELLOW CURRY PASTE.
300ml coconut milk
2 chopped red chillies ( optional)
1 tbsp of light brown sugar
2 tbsp lime juice
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Method
Sizzle: Heat 2 tbsps of oil and 2 chopped cloves of garlic, fry until soft. Add 1/2 jar of GEO ORGANICS THAI YELLOW PASTE and cook for 1 min to release the flavour.
Add 1 yellow pepper plus 500g of vegetables or meat and cook until sealed . For extra heat add 2 red chillies (optional). Stir in 300ml Geo Organics Coconut Milk and bring to boil.
Enjoy: Simmer until cooked, add 1 tbsp lime juice (optional), garnish with coriander and serve with Jasmine rice.
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