Ingredients List: Lemongrass, Dried Red Chilli, Thai Garlic, Fully Refined Soybean Oil, Shallot, Tamarind Paste, Galangal, Coriander, Kaffir Lime, Cumin Powder, Feugreek, Wheat Flour, Fennel, Mustard, White Pepper Powder, Mix Spice, Cardamom Powder, Clove Powder, Tumeric Powder, Bay Leaves, Nutmeg Powder

Allergy Advice: Not suitable for Gluten, Soybean, Mustard allergy sufferers.

Feature: None.

Origin: Thailand.

Package Type: Paper Box

Storage: Keep in a cool and dry place, away from direct sunlight.

Storage Type: Ambient.

Instructions for Use: Dice the onion into large cubes, halve the cherry tomatoes, slice the asparagus, quarter the potato, peel and devein the prawns if necesscary Heat 2 Tbsp of vegetable oil in a sauce pan Add the yellow curry paste and stir-fry until aroma develops and lower the heat Add half of the coconut cream. Bring to boil Add the remaining coconut cream and 100ml water. Bring to boil Add the prawns and vegetables Season with fresh sauce and sugar to taste Simmer cook until through