Dried Chilli Pepper, Shalot, Garlic, Soybean Oil, Sugar, Salt, Fresh Turmeric, Lemongrass, Spices (Coriander Seeds, Cumin, Cardamom, Cinnamon, Bay Leaves, Lesser Galanga, Cloves), Galangal, Curry Powder (Mustard, Turmeric, Coriander, Fenugreek, Wheat Flour, Salt, Chilli, Fennel, Cumin, Pepper), Kaffir Lime.
Cooking Directions: 1. Stir fry 1 can of Yellow curry paste with 200 ml of coconut milk until fragrance. 2. Add 600 g of sliced chicken and 200 g of potato. Cut into pieces about 4 cm x 4 cm. 3. Slowly add 300 ml of coconut milk. Bring to boil. 4. Simmer with low heat about 15 minutes. 5. Ready to serve. (Serves 6).
