The yellow curry is the creamiest of the top 3 Thai curries.
Its coconut milk-based formula enhanced with beef or chicken
as well as potatoes makes it popular with tourists in Thailand.
Recipe: Kang Ka Ree
1 - Pour into a pan 1 cup (240 ml) coconut milk and the contents of this pack.
2 - Heat until oil appears on top
3 - Add the minced beef or chicken (250 g) and cook until meat
or chicken is tender.
4 - Add 1 cup (240 ml) of water.
5 - Boil
6 - Put a few potatoes and onions.
7 - Simmer until meat or chicken and potatoes are cooked.
Add the fish sauce (nuoc mam) if desired
Contents of each bag: 50g