Perhaps one of the least well known of Thai curries, Yellow Curry distinguishes itself from the other varieties by having a stronger ginger flavour and typically less heat. When cooked with coconut milk, it is often described as a more fragrant version of a Korma. It delivers some finely balanced Thai herb flavours and that the ginger is not dominant or over powering but subtle and really adds to the overall fragrance. It's delicate enough for lighter vegetables or fish, yet also works with meat. Typical shelf life from purchase 10-12 months.