Thai Yellow Curry Paste

The Yellow Curry of Thailand

With Thai Yellow Curry Paste you can make Yellow curry (kaeng kari) instantly at home. This is one of three major Thai curry types commonly found in Thai restaurants outside of Thailand. This curry is milder than other Thai curries and is often less oily.

Traditional Thai Yellow Curry

As mentioned above, people add in this curry rich in dried spices, but it contains relatively less chili. That’s why it’s more popular on menus outside Thailand. They incorporated the quintessential Anglo-Indian invention, curry powder, into the traditional curry paste (chilies, garlic, shallots, lemongrass, cilantro roots, galanga). Generally speaking, the primary spices of kaeng kari’s are cumin, coriander, turmeric, fenugreek, garlic, salt, bay leaf, lemongrass, cayenne pepper, ginger, mace, and cinnamon. Sometimes, depending on the sweetness of coconut milk, some can add a touch of palm sugar or similar sweeteners.

Most commonly, Thai people make this yellow curry with chicken or beef and a starchy vegetable, mostly potatoes. But, others also make with duck, tofu, shrimp, or fish. They eat kaeng kari with steamed rice or round rice noodles known as khanom chin.

Thai Yellow Curry Paste

Now you don’t need to go through the hassle of preparing all these to make your taste Yellow Thai Curry. Just use this Thai Yellow Curry Paste to make the dish instantly!

Ingredients

• Dried Chili
• Garlic
• Onion
• Lemongrass
• Galangal
• Salt
• Kaffir lime rind
• Shrimp paste
• Pepper
• Curry powder
• Cumin seed
• Coriander seed