|Place of origin||Thailand|
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 dish kaeng kari. This curry is milder and often less oily than other Thai curries. Like "curry rice" in Japan and Korea, and a variety of mild Chinese "curry" dishes, 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. This curry, while rich in dried spices, contains relatively less chilli, hence its popularity on menus outside Thailand. It originally incorporated the quintessential Anglo-Indian invention, curry powder, into the traditional curry paste (chiles, garlic, shallots, lemongrass, cilantro roots, galanga). 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 yellow curry is most typically made 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.
There is also kaeng lueang (Thai: แกงเหลือง), which directly translated means "yellow curry" in Thai. This dish is originally known by many people in southern Thailand as kaeng som, i.e., "sour curry". It is a sour curry that is lighter in color than kaeng kari (which has almost a peanut butter color) but spicier and sharper in taste.
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