Yellow Curry
(Kaeng Kari, แกงกะหรี่ / 黃咖喱)
One of three major curry types in Thailand is the famous yellow curry. Similar to its red and green counterparts, yellow curry is also made with spices such as coriander, cumin, lemongrass, kaffir leaves, garlic, galangal, and numerous other aromatic additions.
The spices are usually combined with potatoes and onions; all doused in a creamy and slightly sweet sauce made with coconut milk. What differentiates yellow curry from the other types is the addition of yellow curry powder, giving the dish its distinctive color.
Yellow curry falls into the category of mild Thai curries since it does not incorporate a lot of spicy chili peppers, but bases the flavors on the fragrant and lightly sweet curry powder. It is usually made with chicken, fish, duck, vegetables, or tofu. Read more
Just like other Thai curries, yellow curry has a thin broth that differs from the thick Indian curry varieties. It can be found everywhere in Thailand, and it is one of the favorite Thai dishes eaten outside of the country. Traditionally, yellow curry is accompanied by a cucumber relish known as ajat.
In Thailand, yellow curry is referred to as kaeng kari, and it should not be mistaken with sour curry, known as kaeng lueang.
Part of
Phuket-Style Crab Curry
Phuket-style crab curry is a traditional curry originating from Thailand as a specialty of Phuket. The curry is usually yellow, sometimes red, and it's made with a combination ... Read more
WHERE TO EAT The best Yellow Curry in the world (according to food experts)
"It's run by the inimitable Madam Rose, who has been serving her version of Southern Thai cooking there for nearly 15 years. She'll help you order – the yellow crab curry and tamarind prawns are both favourites."
"They have the best stir-fried crab in curry powder, and the deep-fried kingfish with green mango and the yellow curry with prawns and lotus shoots, clear, tart and spicy, an exemplary lesson in honed balance."
"Jay Fai is a place that both taxi drivers and foodies wax lyrical about and it's easy to see why. Wearing her signature goggles, the local legend that is Jay Fai continues what her father started 70 years ago and makes crab omelettes, crab curries and dry congee."
"There's also a coconut and turmeric blue swimmer crab curry with pennywort and banana blossoms which I actually loved in its own because of the creamy coconut base, slight sweetness and rich crab."
"Yusup Pochana is an authentic Thai Muslim restaurant and a hidden food gem in Bangkok. Do not miss out on this local eatery—their yellow curry dishes are easily some of the best in the area."
"Along with home style dishes, he also uses a few recipes from the Royal Thai kitchen. I especially enjoyed the gaeng kua gai bai som pan kee maa. For a sit down Thai restaurant, The Local is a great choice!"
"We loved the pork cutlets bathed in turmeric-infused yellow curry."
"Sample rare Thai delicacies such as Southern Style Yellow Fish Curry with the accompaniment of a whole assortment of locally sourced vegetables."
"Recommendations include the yellow crab curry with bell peppers (300 baht). Every ingredient the restaurant can grow themselves they do, on their organic farms that stress the importance of sharing profits evenly amongst the workers and ensure everything is grown naturally."
"Consistent favorites include steamed yellow curry blue crab. There are nets that hold the live fish and you can choose what you want and they will prepare it with perfection."
