Yellow curry

Yellow curry (แกงกะหรี่, "gaeng ga-ree" Chinese: 黃咖喱) is one of three major kinds of Thai curry, which are identified by color, commonly found in Thai restaurants in the West. There are many more types in Thailand, several of which are yellow.

Yellow curry usually refers to "Gang Ga-ree". Yellow curry is usually richer and creamier than other Thai curries, since coconut cream is used in addition to coconut milk. This is done to tone down the spiciness, and hence its popularity on menus outside of Thailand.

However, "Gang Luang", called Gold curry is often a lighter color than "Gang Ga-ree", but spicier and harsher. To make things more confusing, in Thailand there is a Jungle curry ("Gang Pa") that is yellowish and an "Orange curry" ("Gaeng Som" แกงส้ม) that is sour.

One of the main ingredients is fresh turmeric, whence it gets its colour. Other ingredients can include black mustard seeds, ground cumin, fresh nutmeg, fish sauce, palm sugar, kaffir lime leaves, coconut milk and lime juice.

Its name, "yellow" curry, is typical of Thai curry dishes, which are frequently identified solely by their color, other common types being green curry and red curry.

Thai yellow curry can be made with duck, chicken, shrimp, fish or vegetables and is usually eaten as an accompaniment to rice or round rice noodles known as "khanom jeen".

In Muslim southern Thailand, yellow curry tends to be much spicier and has a more red-brown appearance. Potato is common in southern style yellow curry as in the West (but not the spices). However, in Bangkok it is almost unheard of.