Vietnamese Yellow Curry with Rice
A Vietnamese yellow curry with snakebeans, sweet potato, eggplant and lemongrass, served with rice.
Ingredients
Jasmine Rice (33%), coconut milk, coconut cream, sweet potato (9.5%), potato, eggplant (8.8%), snakebean (5.9%), lemongrass (1.4%),, galangal, coriander, onion, tamarind, garlic, spices, canola oil, extra virgin olive oil, Himalayan Pink salt, extra virgin olive oil, palm sugar.
Preparation and storage notes
Storage: Keep refrigerated (1-4C) Once open, consume within 3 days Stovetop: Pour into saucepan and heat gently, stirring frequently until heated through Microwave: Heat on high in the microwave for 2.5-3 min.