A flavourful Thai Curry without the heat.
 
Ingredients: garlic, ginger, fish extract, sugar, lemongrass, herbs, spices, onion powder, lemon
 
300g / 12 serves, Recipe included on back of label, GLUTEN FREE, Long shelf life, Refrigerate after opening. 
 
RECIPE - To make Thai Yellow Chicken serves 4-6 / cooking time 20min
 
3 tbsp(100g) Thai Yellow Paste, 700g diced chicken, 2 tbsp oil, 400g coconut cream.
 
Heat oil over medium heat and add chicken.  Cook for 3 minutes.  Add the paste and fry gently for 2 minutes, then add coconut cream. Simmer for 10 minutes until chicken is tender and sauce has thickened slightly.