Thai Yellow Curry Sauce

I mixed this with a can of coconut milk and poured over chicken cutlets in a crock pot. Served it with angel hair pasta and it tasted really good!
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Submitted on
06/14/2006
Reviews (12)
byhaileysqueek

June 26, 2006

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!
byashesofroses

July 20, 2006

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!
bykatieincanada

January 20, 2007

I usually make curry sauce from scratch, now I don't bother, this is so good!
byrollergirl1978

September 11, 2007

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.
byllijchef

October 5, 2007

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

December 23, 2007

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.
bytravelinsam

January 9, 2008

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!!!
byxj22jaguar

July 23, 2008

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

September 26, 2009

How much curry and coconut milk should I use for this recipe?
bylsk_13

January 19, 2010

This is good yellow curry sauce but it's not excellent. I will try experimenting with it by adding coconut milk.
byIrishChicaMN

May 6, 2010

This curry is as close to restaurant-quality as I've ever gotten from a jar. We usually brown some chicken or shrimp and throw in some veggies. Served over rice, it's a fast and delicious dinner option! (The red curry is also very good, but I think yellow is the best.)
byjennieg

July 16, 2010

made a great curried cream of cauliflower soup with it

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