Yellow Curry, Green Gypsy Spices

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With this spice mix from Green Gypsy Spices you can make a yellow curry in no time, homemade, fat fast, very easy and completely mess free!

With this spice mix from Green Gypsy Spices you can make a yellow curry in no time, homemade, fat fast, very easy and completely mess free!

Yellow curry spices

Changing the curry game: for the tastiest curry without additives and e-substances.

What those guys in Thailand can do, you can do better and healthier! With our Yellow Curry you can make the most delicious curries without e-substances or difficult ingredients. Inhale deeply as you hover over the pan: you don't want to miss this.

From now on, don't eat ready meals: that stuff is just insulting and with the least effort and a bit of good will, you can easily build healthy and tasty meals yourself.

Don't be afraid: this curry is a bit spicier than its red brother, but you can definitely handle it. I promise. If you like it spicy, you can add a fresh chilli yourself.

Recommended with:

  • Vegetables
  • In a wok dish
  • In soups
  • In a savoury pie
  • Over an egg or in an omelette
  • With fish
  • In a curry

Content: 110 gr

More Information
SKU Gypsy-GeleCurry
Brand Green Gypsy Spices
Diet Type Low Carb
Protein diet: usable in fase 1, 2, 3, 4, After the protein diet
Contents 110 grams
How to build that curry? Use 1 tbsp spices to 100ml coconut milk pp for the best curry. Have no fear: the curry is not very hot. Do you like a bit more excitement? Then throw in an extra chili, some chili powder or some sambal. Make your own curry paste: Our Yellow Curry spices are 100% pure, with no e-stuffs and very little salt. Fortunately, making your own curry paste is very easy: for 2 people put 1 onion, 1 clove of garlic, 2 tablespoons of Yellow Curry herbs, 1 stalk of lemongrass (fresh) and a dash of (olive) oil in a blender. Blend it until you have a nice blend. Fry the curry paste you just made for 3 minutes on low to medium heat. Then add your meat and fry it for a while. At the moment you are used to throw in your vegetables, you do that. For example zucchini, peppers, brocolli or cauliflower are good. If it gets too dry, add some more oil or water. Fry your vegetables for a while, but don't let them get too soft. Then add 200 ml of coconut milk and leave to simmer on a gentle heat until the vegetables are fully cooked and the sauce has the right thickness. It's nice to garnish your curry with some coriander. It's child's play (or make your own curry paste).

Turmeric, ginger, garlic, onion, lemongrass, cumin, fennel, coriander, nutmeg, cinnamon, mustard, chili, pepper, allspice, fenugreek, cloves, caraway and sea salt.

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