2in1 Yellow Curry Paste with Creamed Coconut Lobo
Yellow Curry, or “Kaeng Ka-Ree” in Thai, is one of three major kinds of Thai curry that are commonly found in Thai restaurants in the West. As in traditional Indian curry, Thai yellow curry includes turmeric as one of the vital ingredients, giving the curry its typical golden-yellow hue. In fact, depending on the region, some Thai yellow curries resemble Indian curry while remaining distinctly Thai in taste.This curry is milder and often less oily than other Thai curries. Like “curry rice” in Japan and Korea, and a variety of mild Chinese “curry” dishes, it is the result of the influence of British naval cuisine, disseminated across Asia in the late 19th and early 20th centuries due to British military presence. This curry, while rich in dried spices, contains relatively little chili heat, hence its popularity on menus outside Thailand. It originally incorporated the quintessential Anglo-Indian invention, curry powder, into the traditional curry paste. The primary spices in “kaeng ka-ree” are cumin, coriander, turmeric, fenugreek, garlic, salt, bay leaf, lemongrass, cayenne pepper, ginger, mace and cinnamon. Sometimes a touch of palm sugar or a similar sweetener will be added, depending on the sweetness of the coconut milk.
2in1 Yellow Curry Paste with Creamed Coconut LOBO brand is made from the fresh ingredients and very easy for use.
Creamed Coconut 40%, Shallot 12%, Garlic 10%, Palm Sugar 8%, Chili 8%, Curry Powder 6%, Salt 6%, Cumin Powder 5%, Shrimp Paste (Shrimp, salt) 3%, Fish Sauce (Anchovy Fish, Salt, Sugar) 2%
Cooking Instructions (Yellow Beef Curry)
- 250g cubed beef
- 1 cup cubed potato
- 1 cup cubed onion
- 1 1/2 cups water
- 1 packet Lobo 2in1 Yellow Curry Paste with Creamed Coconut
- Stir-fry content of Lobo 2in1 Yellow Curry Paste with Creamed Coconut packet with small amount of water until coconut oil will come out
- Add beef and stir-fry until cooked.
- Pour remaining water. Bring back to boil.
- Add potato and onion. Bring to boil.
- Before serving can add fish sauce and lime juice to taste.
- Serve with cooked rice.
Suggestions for use
Thai yellow curry with beef or chicken is the most common dish, but the paste with coconut milk can be also used in fish stews.
Submerge the packet in hot water for 1 minute. Cut open, the paste will come out easily.
Contains shrimp, fish and mustard.
In a cool dry place.