Lobo Yellow curry paste 50 g

✨ Lobo Yellow Curry Paste for quick, fragrant Thai-style curries

Lobo Yellow Curry Paste is a handy shortcut to warm, aromatic curry with a gentle heat and a subtly sweet, spiced profile. It’s a reliable base for many Asian dishes—ideal when you want depth of flavour without measuring out individual spices.

Use it as your flavour starter: fry a little paste in oil to release the aroma, then add coconut milk or stock and your choice of vegetables, tofu, chicken, or seafood. It also works well for weeknight one-pot meals, soups, and quick stir-fries when you want a curry note without a long simmer.

✅ Key features

• Gives you a consistent yellow curry flavour fast—great for busy cooking without compromising on aroma
• Yellow curry is typically milder than red or green, making it a good choice for family meals or anyone easing into Thai curries
• Easy to control intensity: start with a small amount and add more to taste as the sauce simmers
• Versatile base beyond curry bowls—use as a seasoning paste for soups, noodles, or fried rice
• Compact size is convenient for trying new recipes or keeping a backup in the pantry

🍽️ How to use

• Classic yellow curry: bloom the paste in a little oil, add coconut milk, then simmer with potatoes, carrots, onions, and chicken or tofu
• Creamy coconut chicken curry: add coconut milk and a splash of stock; finish with a squeeze of lime for balance
• Vegetable one-pot curry: stir in spinach or other quick-cooking greens at the end to keep them bright
• Curry noodles: thin the sauce with broth and serve over rice noodles with shredded chicken or mushrooms
• Quick fried rice: stir a small spoonful into the pan before adding rice for a fragrant, golden finish

👩‍🍳 Try our original recipes

• Thai Yellow Curry with Nam Prik Kaeng (Creamy Coconut Chicken Curry)
  This Thai-style yellow curry is comforting, fragrant, and weeknight-friendly: rich coconut milk, tender chicken, and just enough heat from Nam Prik Kaeng curry paste.
• Spinach & Potato Curry with Steamed Rice (Easy One-Pot Curry Paste Method)
  This spinach and potato curry is a comforting, meat-free dinner built around a simple curry paste base.

🧾 Ingredients

soybean oil, shallots, garlic, cumin, mustard, ginger, lemon grass, chilli, shrimp paste, salt, coriander.

🧾 Allergens

soy, mustard, crustaceans, fish

Cooking direction : (4 servings): Heat 240 ml (1 cup) coconut milk together with the curry paste and stir-fry until oil appears on top. Add 250 g of sliced beef or chicken and stir-fry until done. Add 240 ml (1 cup) water and bring to the boil. Add some potato and onions. Cook until tender. Add fish sause to taste. Serve with cookes rice.

🧾 Nutrition facts

in 100g

Energy (kJ) - 1410kJ

Energy (kcal)- 340 kcal

Fats - 26 g of which saturates 15 g

Carbohydrates - 18 g of that sugar 0 g

Protein - 5,5 g

Salt - 10.7 g

✨ Final touch

Did you know yellow curry paste is often the mildest of Thai curry pastes, making it a great starting point if you’re new to Thai flavours?