Product Snapshot – Samui Vegan Yellow Curry Paste

Made in Thailand, Samui’s Vegan Yellow Curry Paste is entirely plant-based and has a mellow and aromatic blend to delight the senses. The paste consists of vegan-friendly, clean-label ingriedients:

• Lemongrass, onion, garlic, galangal and ginger
• Turmeric-based curry powder plus coriander seeds and cumin
• A modest 7% red chilli content – perfect for those who enjoy a little spice

Tips & Practices:

Due to its mild taste, this is perfect for yellow Thai curries with coconut milk, root vegetables, tofu or vegan protein – and a great alternative to create an easy, fuss-free curry base.

• Adjust salt and heat: Add coconut milk and sugar to mellow the paste further.
• Boost flavour: Stir in fresh garlic, ginger, lime leaves or vegan fish sauce alternatives to give the paste an even deeper flavour.
• Reduce salt impact: Add coconut milk and sugar as you cook.
• Test small batch first: Start with 1 tbsp paste per 200ml coconut milk and adjust from there, depending on how thick you want the sauce.
• Store properly: Keep on a cool, dry place and refrigerate once open to preserve freshness.

Recipe Idea: Vegan Thai Yellow Curry

Serves: 2-3 people

Ingredients:

• Main –
  • 2 tbsp Samui Vegan Yellow Curry Paste
  • 1 can (400ml) coconut milk
  • 1 medium potato, peeled & cubed
  • 1 small carrot, sliced
  • 1 small onion, chopped
  • 1 cup firm tofu, cubed
  • 1 tsp oil
• Seasoning (optional but recommended) –
  • 1-2 tsp palm sugar or brown sugar
  • 1/2 – 1 tsp salt
  • 1 tsp soy sauce
  • Juice of 1/2 a lime or a splash of rice vinegar
• Garnish (Optional) –
  • Fresh coriander or Thai basil
  • Sliced red chilli
  • Lime wedges

Method:

1. 1. Sauté curry paste:
   • Heat oil in a pan over medium heat. Add 2 tbsp of Samui Yellow Curry Paste and stir-fry gently until aromatic (1-2 mins).
2. 2. Add coconut milk:
   • Add about half the can of coconut milk and stir to combine with the paste. Let it simmer until it thickens slightly.
3. 3. Add vegetables:
   • Stir in potato, carrot and onion. Simmer for 5-7 minutes until starting to soften.
4. 4. Add tofu and rest of coconut milk:
   • Add tofu cubes and the remaining coconut milk. Simmer for another 10-15 minutes until the vegetables are tender and tofu is infused with flavour.
5. 5. Season to taste:
   • Stir in sugar, soy sauce, lime juice and salt. Adjust the seasoning – add a little water or more coconut milk if too thick or salty.
6. 6. Serve:
   • Spoon over warm jasmine rice or noodles. Garnish with fresh herbs and chilli if you like a little extra heat.

Interested? You can buy Samui Vegan Yellow Curry Paste direct from us – just click here!