Gaeng Gari Yellow curry paste is sweet, savoury and aromatic. Packed full of roasted spices, this paste lends itself perfectly towards chicken, beef and vegetables to make a rich, fresh, indulgent curry with a mild heat.
(Allergens bold/italic/underlined) Dry red chilli, Thai shallot, peeled garlic, young lemongrass, young galangal, coriander root, red turmeric, coriander seeds, cumin seeds, mace, white peppercorns, fennel seeds, salt, fish sauce, palm sugar
Heat and stir the paste in a saucepan for 2 minutes in hot oil. Add 300g meat/fish, 300g of vegetables and 400ml of coconut milk. Simmer for 20 minutes. Serve with rice.