Yellow Curry
(Kaeng Kari, แกงกะหรี่ / 黃咖喱)
One of three major curry types in Thailand is the famous yellow curry. Similar to its red and green counterparts, yellow curry is also made with spices such as coriander, cumin, lemongrass, kaffir leaves, garlic, galangal, and numerous other aromatic additions.
The spices are usually combined with potatoes and onions; all doused in a creamy and slightly sweet sauce made with coconut milk. What differentiates yellow curry from the other types is the addition of yellow curry powder, giving the dish its distinctive color.
Yellow curry falls into the category of mild Thai curries since it does not incorporate a lot of spicy chili peppers, but bases the flavors on the fragrant and lightly sweet curry powder. It is usually made with chicken, fish, duck, vegetables, or tofu. Read more
Just like other Thai curries, yellow curry has a thin broth that differs from the thick Indian curry varieties. It can be found everywhere in Thailand, and it is one of the favorite Thai dishes eaten outside of the country. Traditionally, yellow curry is accompanied by a cucumber relish known as ajat.
In Thailand, yellow curry is referred to as kaeng kari, and it should not be mistaken with sour curry, known as kaeng lueang.
