We have had a can of coconut milk in our pantry for awhile and it was just begging to be made into curry. The first step was to make the paste; a mixture of shallots, lemon grass, garlic, ginger, fish sauce,coconut milk, lime juice, turmeric, cumin, cinnamon, and peppers. With this versatile yellow paste, many dishes can be made. The meal pictured below used about 3 tablespoons of curry paste, or about 10-15% of what we made. Here is a link to the recipe we used: http://www.4theloveoffood.ca/index.php/vegetarian-thai-yellow-curry/ we added a bit more ginger and garlic in the recipe this time 🙂 Enjoy the photos!