| Yellow curry | |
| Alternate Name: | Kaeng Lueang |
| Country: | Southern Thailand |
| Type: | Thai curry |
Yellow curry, known in Thai as (th|แกงกะหรี่|lit=curry curry, pronounced as /th/) 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.
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.