Yellow curry: Difference between revisions

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{{short description|Variety of curry}}

{{Infobox food

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'''Yellow curry''', known in Thai as {{Transliteration|th|rtgs|kaeng kari}} ({{langx|th|แกงกะหรี่|lit=curry curry}}, {{IPA|th|kɛ̄ːŋ kā.rìː|pron}}) is a [[Thai cuisine|Thai]] dish made from [[cumin]], [[coriander]], [[turmeric]], [[fenugreek]], [[garlic]], [[salt]], [[bay leaf]], [[lemongrass]], [[cayenne pepper]], [[ginger]], [[Kaffir lime|makrut lime]], [[Mace (spice)|mace]] and [[cinnamon]]. It is generally milder than other [[Thai curries]], being that it contains less chilli.

==Thai cuisine==

It 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 dish ''kaeng kari''.

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]], shrimp, fish, or vegetables and is eaten with [[steamed rice]] or round rice noodles known as ''[[khanom chin]]''.

==See also==

* [[Thai curry]]

{{Cuisine of Thailand}}

{{DEFAULTSORT:Yellow Curry}}

[[Category:Thai curries]]

{{二次利用|date=4 May 2025, at 22:17}}

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