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I tried this for the first time tonight. I simmered the sauce with some soy chik'n and broccoli and served it over rice. It was wonderful!

Brown up some ground beef, pour half a bottle of the curry sauce for every pound of meat. Serve over the 1 minute brown rice with the Such and Such nut mix (pignola, pepita and almond blend) and dried cranberries! So amazingly good!

I usually make curry sauce from scratch, now I don't bother, this is so good!

I use this sauce a couple of times a week. I cook up a tuna/salmon/chicken filet, pour about 1/4 cup of the sauce, stir in some tj's organic frozen peas and serve over brown rice. Makes a tasty and super fast dinner, plus leftovers for lnch the next day. I could eat tj's curry sauces every day! I like to switch between this and the red curry sauce.

Cook some chicken, potatoes, carrots and add frozed peas at the end. Serve over rice. Almost as good as eating out.

Myself and the kids LOVE this sauce. We just cut up some chicken into cubes, and throw them and the sauce in a pan at the same time. Let it cook on a low heat so it has time to really soak it up and the sauce thickens some. Excellent.

The kids (6,7,and 10) will not let me leave the store without a bottle.

I copied a local Thai restaurant dish by using this jar. I first of all cooked some sliced thin strips of chicken in a little olive oil. I steamed in a microwave steam bag some sliced frozen carrots, opened a can of sliced bamboo shoots. Threw it all together with the jar of yellow curry sauce and added a bit of sriracha (red hot chili sauce with the rooster on the bottle). served over jasmice rice. YUM. Was as good as the restaurants. Next time I think I will add maybe a half a can of coconut milk to thin out a little. But doing this will probably require more sriracha to give back some heat. Overall I was impressed and will cook this again. Probably with shrimp!!!

Please write to TraderJoes.com and request them to reconsider the discontinuation of this product. I literally lived off this stuff.

How much curry and coconut milk should I use for this recipe?