Description
Thai Yellow Curry – great with seafood, chicken of pork. Also great with veggies like, courgettes, mangetout and kale.
130g sachet, servings 2-4
This paste is fragrant and punchy from spices, although not to chilli spicy it has flavours of cumin, nutmeg, and turmeric on top of the lemongrass and zesty lime, with a background sweetness . Oh and what we are most proud of is that it also happens that is Vegan Friendly too!
This paste has zero taste compromise but bags of added flavour that will still complement any seafood, chicken or pork and is also great with just veggies, perfect with kale, broccoli, sweet potatoes, rainbow carrots, courgettes and mangetout.
Create other delicious Thai dishes at home with our other sauces and pastes
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Ingredients
Ingredients: Water, Shallot, Sugar, Garlic, Lemongrass, Lime juice, Salt, Sunflower oil, Galangal, Makrut lime peel, Coriander seed, Dried red chili, Cumin ground, Turmeric powder, Dried makrut lime leaf, Cinnamon ground, White pepper ground, Cardamon ground, Nutmeg ground.
Recipe
Luxurious Thai Yellow Crab & King Prawn Curry with Rice Vermicelli Noodles (Gaeng Gari Talay)
Spice level – medium
This south Thailand inspired dish, I think is perfect with crab and King prawns. The cumin and turmeric really compliment the seafood and I’m sure if you closed your eyes while eating you could think you’re in Thailand! If you can its worth a trip to your fishmonger to get some good quality dressed crab and whole prawns. Other seafood is also good such as scallops, squid or monkfish, even white fish fillets like cod or pollock work too. As the fish takes no time to cook and there are very few
ingredients needed, this dish can be made in just 15 minutes but will taste like a lot more effort has gone into it, perfect!
You can also serve with Jasmine rice too but I think the way the sauce and the crab meat coat the noodles, its best like this.
So get cooking and enjoy!
Ingredients:
Serves 3-4
- 1 pack The Coconut Kitchen Thai Yellow Curry Paste, new Vegan Friendly 2023 Pack
- 1 tin The Coconut Kitchen Coconut Milk
- 1 dressed crab
- 20 large King Prawns ( head on if possible), peeled and de-veined but keep the tail on and reserve the heads
- 200g of Kale leaves
- Basil and fresh chilli
- 400g of Dried Rice Vermicelli Noodles (Thai Ka-nom Jeen if you can find them in your Asian store)
To Cook:
- Add the 130g sachet of curry paste to a saucepan and fry on a medium heat for 2 minutes, add a splash of water to stop it burning.
- Add 1 tin of coconut milk and stir.
- Add in about 10 prawn heads and let the sauce simmer for 3-4 minutes, stirring regularly to get the flavour from the prawns heads, its worth it!
- Add in about 100ml of water as a lot of sauce would have evaporated and you don’t want this curry too thick. Take the prawn heads out with some tongs, making sure to shake all the sauce off them!
- Then add in the Kale and cook for 2 minutes. then the Prawns and cook for 2 minutes, then the Crab and cook for a further minute and its done!
- Serve with the noodles and some basil and chilli and a slice of lime to garnish.
Tips :
Also delicious with mussels, squid or monkfish. For a Vegan option try with sweet potatoes, tofu, red peppers, kale & sugar snap peas.
Delicious! Milder than the green one
Thanks Janet- yes you have your heat level right. This is a bit milder and is great with fish we think!
Excellent
nice and mild for all the family
Excellent
Delicious