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With lemongrass, galangal & cumin. All natural. No MSG. Vegan. Non GMO Project verified. nongmoproject.org. Scan to watch cooking demo. www.worldfiner.com. For Thai recipes: www.desiam.com. Product of Thailand.
Sunflower Oil, Shallots, Yellow Curry Powder (Turmeric, Mustard, Cumin, Coriander, Fenugreek, Wheat Flour, Chili, Black Pepper, Fennel), Garlic, Lemongrass, Red Chili, Salt, Sugar, Galangal, Coriander Roots, Ginger, Kaffir Lime Peel, Pepper, Citric Acid.
Allergen Information: Contains wheat.
Thai Yellow Curry (serves 4): 1. Heat 1 tbsp of oil in a sauce pan. Add 1 sachet of yellow curry paste. Stir fry until aromatic. 2. Add 1 can (13.5 fl oz) of coconut milk and 1 cup of water. 3. Add 3 cups of cut-up vegetables (potatoes, onion, cherry tomatoes). 4. Add 10 prawns headless (or tofu). Bring to the boil and simmer until cooked through. Season with 1 tsp of fish sauce (or salt) and 1 tbsp of sugar. Serve with noodles or rice. Refrigerate after opening. For best before: See base.
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