Lotus Yellow Curry Recipe


  • 50g Lotus Yellow curry paste
  • 400ml coconut milk (1 tin)
  • 500g fully cooked sliced meat (Chicken/pork/lamb/beef/seafood/tofu)
  • 1 medium onion
  • A large potato, boiled and diced
  • 2 tbsp vegetable oil
  • 1 tbsp sugar
  • 1 tbsp fish sauce/light soy sauce
  • 1 large carrot, boiled and cut into inch slices
  • 200-250ml of chicken/vegetable stock (water may be used as a substitute)


  1. Pour the vegetable oil into the wok at medium heat.
  2. Add the Lotus curry paste, stirring gently until it blends with the oil.
  3. Add coconut milk and approx. 200-250ml of stock (depending on preference of a thick/thin sauce). More stock can be added if required.
  4. Add in sugar and fish sauce/soy sauce, raising the heat and bringing the mixture to a boil, but do not over boil.
  5. Finally, add the meat, onions, carrotand potatoes, and simmer for 5 minutes. If lamb or beef is used then more cooking time is required until the meat is tender.

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