Yellow curry

Not to be confused with kaeng lueang, which literally translates to "yellow curry" in English, but is a different dish.

Yellow curry, known in Thai as kaeng kari (Thai: แกงกะหรี่, lit. 'curry curry', pronounced [kɛ̄ːŋ kā.rìː]) is a Thai dish made from cumin, coriander, turmeric, fenugreek, garlic, salt, bay leaf, lemongrass, cayenne pepper, ginger, makrut lime, mace and cinnamon. It is generally milder than other Thai curries, being that it contains less chilli.

Yellow curry

Yellow curry with chicken and potatoes
Alternative names	Kaeng Lueang
Type	Thai curry
Place of origin	Southern Thailand
Main ingredients	cumin coriander turmeric fenugreek garlic salt bay leaf lemongrass cayenne pepper ginger mace cinnamon
Media: Yellow curry

Thai cuisine

It is one of three major kinds of Thai curry that are commonly found in Thai restaurants in the West.^[1] 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.^[2]

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^[3] or round rice noodles known as khanom chin.^{[citation needed]}

See also

• Thai curry
• List of Thai dishes