Yellow curry (Thai: แกงกะหรี่, rtgs: kaeng kari, [kɛ̄ːŋ kā.rìː]; Chinese: 黃咖喱) is one of three major kinds of Thai curry that are commonly found in Thai restaurants in the West. There are other curry types in Thai cuisine, several of which are yellow. Pre-packaged curry powder 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 Thai-Muslim dish kaeng kari. This curry is richer and creamier than other Thai curries, since coconut cream is used in addition to coconut milk. This richer curry tends to tone down the overall spiciness of the dish, hence its popularity on menus outside of Thailand. The primary spices in kaeng kari are cumin, coriander, turmeric, fenugreek, garlic, salt, bay leaf, lemongrass, cayenne pepper, ginger, mace and cinnamon. Sometimes a touch of palm sugar or a similar sweetener will be added, depending on the sweetness of the coconut milk.
Thai Cooking Set Yellow Curry
Preparation:
- Fish or shrimp 200 g.
- Water 2 cups (480 ml.)
- Vegetable such as white cabbage, long beans, papaya and radish
- Fish sauce
Directions:
1. Prepare 200 g. fish or shrimp cook one half and blend with the contents of this packet.
2. Boil 2 cups (480 ml.) water. Add the blended curry paste and bring to a boil.
3. Put remaining cooked fish or shrimp and vegetables such as white cabbage, long beans, papaya and radish. Bring to a boil.
4. Add fish sauce to taste. Serve with cooked rice.
Allergen Information: Contains shrimp. May contain fish derivatives in shrimp paste.