Yellow curry

Yellow curry is a type of curry that is common in Thai cuisine. It is also found in the cuisines of other Asian countries, including India and Malaysia. The curry gets its color and flavor from a blend of spices, which typically includes turmeric, cumin, and coriander.

Ingredients

The primary ingredients in yellow curry are turmeric, cumin, and coriander. These spices are often combined with garlic, lemongrass, and ginger to create a flavorful and aromatic paste. This paste is then cooked with coconut milk to create the curry sauce. Other ingredients, such as chicken, beef, fish, or vegetables, are then added to the sauce.

Preparation

To prepare yellow curry, the spices are first ground into a paste. This can be done using a mortar and pestle or a food processor. The paste is then fried in oil until it becomes fragrant. Coconut milk is then added to the pan, followed by the main ingredients. The curry is then simmered until the ingredients are cooked through and the flavors have melded together.

Variations

There are many variations of yellow curry, depending on the region and personal preference. In Thailand, for example, yellow curry is often made with potatoes and onions, and is sometimes sweetened with palm sugar. In India, yellow curry often includes yogurt or cream, and may be spicier than its Thai counterpart.

Serving

Yellow curry is typically served with rice, although it can also be served with noodles. It is often garnished with fresh herbs, such as cilantro or basil, and served with a side of lime or lemon wedges.

See also

• Green curry
• Red curry
• Massaman curry
• Panang curry

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