Aromatic Yellow Curry



Serving size for 1 person

Coconut oil or Vegetable oil
Chef Na’s Aromatic Yellow Curry Paste
Coconut cream (or Chef Na's Coconut Paste 30g)
Fresh Ginger
Cherry Tomato
Potato, cut into bite-size pieces
Fried Tofu 
Coconut sugar
Soy sauce
Spices (1 stick cinnamon, 1-2 bay leaves, 2-3 cloves and 1 pods cardamom)  
Curry Powder
Fried Shallots(optional)                                                               

1 tbsp
20 g
100 g
1.5 cup
10 g
200 g
50 g
1 tsp
1 tbsp

1 tsp
1 tsp


  1. Fry 20g of Chef Na’s Aromatic Yellow Curry Paste with 1 tbsp of cooking oil, mashing and stirring often to soften paste.
  2. Add fresh ginger, extra spices mix and curry powder.
  3. Add 100g of coconut cream and 1.5 cup of water, stir and bring to the boil.
  4. Add potatoes bring to the boil, then reduce the heat and simmer about 8-10 minutes, until the potatoes are cook and liquid has reduced slightly and the flavours have melded together.
  5. Add tofu and cherry tomatoes, stir gently cook for another 3-5 minutes.
  6. Season with 1 tbsp of soy sauce and 1 tsp of coconut sugar.
  7. Garnish with fried shallots. Serve and enjoy!

For more recipes please link to:
Facebook: Chef Na’s Plant-Based Kitchen

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