A mild paste influenced by South Asian flavors, Karee paste is made with a curry powder blend of toasted spices, green cardamom, clove, & fennel seed.

make yellow curry :


  • 1 - 5 oz. pouch Little Trúc Yellow Curry Paste

  • 2 medium yukon gold potatoes, peeled & cut into large chunks

  • 3 tbsp coconut oil

  • 2 cups coconut milk (preferably boxed)

  • 1 lb chicken, cut into 2” pieces

  • 1 large yellow onion, cut into wedges

  • 3 tbsp fish sauce

  • 4 tbsp palm or light brown sugar

  • fried shallots for topping


  1. Cook potatoes in salted water until tender. Drain & set aside. 

  2. In a medium saucepan, combine coconut oil & 1/2 cup coconut milk. Bring to a simmer & cook until slightly thickened (1-2 min).

  3. Add entire contents of yellow curry paste, stir well to combine, & cook 5-6 minutes or until oil begins to separate from paste. 

  4. Add in remaining 1.5 cups coconut milk, chicken, & onion. Season w/ fish sauce & palm sugar, & add in cooked potatoes. Simmer over medium heat until chicken is cooked through & curry has reduced slightly (10-12 min).

  5. Serve w/ jasmine rice & garnish w/ fried shallots