Yellow curry ( th, แกงกะหรี่, , ; Chinese: 黃咖喱) is a

curry A curry is a dish with a sauce seasoned with spices, mainly associated with South Asian cuisine. In southern India, leaves from the curry tree may be included. There are many varieties of curry. The choice of spices for each dish in tradit ...

made from

cumin Cumin ( or , or Article title
) (''Cuminum cyminum'') is a

coriander Coriander (;

turmeric Turmeric () is a flowering plant, ''Curcuma longa'' (), of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking. The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asi ...

, fenugreek,

garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South A ...

salt Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quantitie ...

, bay leaf,

lemongrass ''Cymbopogon'', also known as lemongrass, barbed wire grass, silky heads, Cochin grass, Malabar grass, oily heads, citronella grass or fever grass, is a genus of Asian, African, Australian, and tropical island plants in the grass family. Some ...

cayenne pepper The cayenne pepper is a type of ''Capsicum annuum''. It is usually a moderately hot chili pepper used to flavor dishes. Cayenne peppers are a group of tapering, 10 to 25 cm long, generally skinny, mostly red-colored peppers, often with ...

ginger Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices ...

, mace and

cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfa ...

. It generally contains less chilli than other curries.

Thai cuisine

It is one of three major kinds of

Thai curry Thai curry ( th, แกง, translit=kaeng, ) is a dish in Thai cuisine made from curry paste, coconut milk or water, meat, seafood, vegetables or fruit, and herbs. Curries in Thailand mainly differ from the curries in India in their use of ingr ...

that are commonly found in Thai restaurants in the West. There are other curry types in

Thai cuisine Thai cuisine ( th, อาหารไทย, , ) is the national cuisine of Thailand. Thai cooking places emphasis on lightly prepared dishes with strong Odor, aromatic components and a spicy edge. Australian chef David Thompson (chef), David ...

, several of which are yellow. Pre-packaged

curry powder Curry powder is a spice mix originating from the Indian subcontinent where it is typically called garam masala. History Key ingredients of curry powder consist of ginger, garlic, fennel, mace, cumin, coriander, cardamom, cinnamon and turmeric ...

of Indian origin is sometimes also referred to as ''yellow curry'' in Western countries but is a different blend of spices from Thai yellow curry. Thai yellow curry, outside Thailand, usually refers to the dish ''kaeng kari''. This curry is milder and often less oily than other Thai curries. It is the result of the influence of British naval cuisine, disseminated across Asia in the late 19th and early 20th centuries due to British military presence. It originally incorporated the quintessential Anglo-Indian invention, curry powder, into the traditional curry paste (chiles, garlic, shallots, lemongrass, cilantro roots, galanga). Sometimes a touch of

palm sugar Palm sugar is a sweetener derived from any variety of palm tree. Palm sugar is sometimes qualified by the type of palm, as in coconut palm sugar. While sugars from different palms may have slightly different compositions, all are processed s ...

or a similar sweetener will be added, depending on the sweetness of the coconut milk. Thai yellow curry is most typically served with chicken or beef and a starchy vegetable, most often potatoes, but it can be made with duck,

tofu Tofu (), also known as bean curd in English, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be ''silken'', ''soft'', ''firm'', ''extra firm'' or ''super firm ...

, shrimp, fish, or vegetables and is eaten with

steamed rice Cooked rice refers to rice that has been cooked either by steaming or boiling. The terms steamed rice or boiled rice are also commonly used. Any variant of Asian rice (both Indica and Japonica varieties), African rice or wild rice, glutinous ...

or round rice noodles known as '' khanom chin''. ''Kaeng lueang'' ( th, แกงเหลือง), which directly translated means "yellow curry" in Thai. This dish is called ''

kaeng som Thai curry ( th, แกง, translit=kaeng, ) is a dish in Thai cuisine made from curry paste, coconut milk or water, meat, seafood, vegetables or fruit, and herbs. Curries in Thailand mainly differ from the curries in India in their use of in ...

'' or "sour curry" in southern Thailand. It is a sour curry that is lighter in color than ''kaeng kari'', but spicier and sharper in taste.

References

{{DEFAULTSORT:Yellow Curry Thai curries

Thai cuisine

See also

References