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 Premium Paste Yellow Curry
Preparation: (3-4 servings)
- Yellow curry paste 70 g. (or 50 g. for a less spicy)
- Coconut cream 400 ml.
- 2 quartered potatoes adn 1 chopped onion
- 4 cherry tomatoes
- 12 prawns headless
- 6 asparagus
- 4 table spoon vegetable oil
- 1 tea spoon fish sauce*
- 2 table spoon sugar*
- 100 ml. of water
Directions:
1. Heat vegetable oil in a sauce pan.
2. Add Yellow curry paste and 4 tbsp. of coconut cream.
3. Stir-fry until an aroma develops then lower the heat.
4. Add coconut cream, quartered potatoes, sliced onion, cherry tomatoes and water. Bring to the boil.
5. Add prowns, asparagus, fish sauce and sugar.
6. Bring to the boil for 5 minutes.
7. Simmer until cooked through and serve with Thai jasmine rice.
*Vary to personal taste.
Allergen Information: Contains xxxxxxxxxx shrimp. May contain fish derivatives in shrimp paste.