Yellow Curry Sauce

One of Gaeng which also have been absorbed the Persian or Moslim or Hindu Indian dish is Yellow Curry.but it contains less herbs/spices than Massaman and has curry powder without kafferlime skin and sometimes has maceadded. Some prefers fried garlic on top of the CURRY.


Coconut Milk 73%, Soybean Oil 12%, Sugar 2%, Chili 3%, Garlic 1.2%, Shallot 3.5%, Salt 2.5%, Fresh Turmeric 1%, Lemon grass 0.5%, Spices 0.3%, Kaffir Lime skin 0.4%, Galangal 0.3%, Curry Powder 0.3%


Yellow curry Sauce (ready made) 1,000 grams
Chicken thigh slices (raw weight) 900 grams
Boiled Potato cube (2cm) 300 grams


  1. Shake the pouch well, tear the pouch at tear mark.
  2. Heat Yellow curry Sauce to boil for 5 minutes, stir frequently to prevent the sauce from burning.
  3. Add Chicken thigh cube and Boiled Potato cube in the sauce and cook for 10 minutes, stir frequently to prevent the sauce from burning.
Total Yield 1850 grams

Note: Please ensure that water and juice content from vegetable and chicken do not get into the cooking.
Nutrition Facts
Serving Size 1/2 cup (100 g)
Serving Per Container 10

Amount Per Serving
Calories     140     Calories from Fat     100

  % Daily Value*
Total Fat  11  g 17%
     Saturate Fat  3.5  g 18%
Cholesterol  0  mg 0%
Sodium  710  g 30%
Total Carbohydrate  7  g 2%
     Dietary Fiber  2  g 8%
     Sugars  5  g  
Protein  2  g  

Vitamin A  0 % Vitamin C  0 %
Calcium less than 2 % Iron   10 %
*Percent Daily Values are based on a 2,000 calories diet. Your daily value may be higher or lower depending on your calories needs.
  Calories 2,000 2,500

Total Fat Less than 65g 80g
Sat Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2400mg 2400mg
Total Carbohydrate 300g 375g
Dietary Fiber   25g 30g

Calories per gram
Fat   9     Carbohydrate   4     Protein   4



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