Yellow curry

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Yellow curry (Thai:แกงกะหรี่ ; IPA: [ɡæːŋ ɡarìː]; Chinese: 黃咖喱) is one of three major kinds of Thai curry, 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 an Elephant curry (Gang Pa) that is yellowish and an "Orange curry" (Gaeng Som แกงส้ม) that is sour. These are not to be confused with the Jungle curry which is a generic term used to describe any curry which is considered 'hot'.

The primary spices in "Gang Ga-ree" are Cumin, Coriander, Tumeric, Fenugreek, Garlic, Salt, Bay Leaf, Lemongrass, Cayenne Pepper, Ginger, Mace and Cinnamon. Sometimes a touch of Cane Sugar or a similar sweetener will be added, usually depending on the sweetness of the coconut milk.

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.