What is a Thai Yellow Curry
Unlike the fiery red and green curries associated with the cuisine, Thai yellow curry is milder and creamier, making it an ideal choice for those who prefer a gentler heat when they dine out.
It is a staple in Thai restaurants around the world and is a favourite with food lovers for its distinctive taste and versatility. Let’s take a closer look.
The Ingredients of Thai Yellow Curry
The magic of this dish lies in the harmonious blend of ingredients. At its core is yellow curry paste, a mixture of spices and herbs that provides the curry with its characteristic colour and flavour. The primary components of this paste include:
Turmeric: This root gives the curry its bright yellow hue and imparts a warm, earthy flavour.
Cumin and Coriander Seeds: These spices add a depth of flavour, with cumin providing a slightly smoky note and coriander contributing a citrusy undertone.
Garlic and Shallots: Essential for their aromatic qualities, they form the base of the paste.
Galangal and Lemongrass: These herbs add a refreshing, citrusy aroma that balances the richness of the curry.
Dried Red Chillies: Used sparingly to provide a gentle heat, making yellow curry milder compared to its red and green counterparts.
Shrimp Paste: Adds a savoury, umami flavour that enhances the overall taste of the curry.
The curry is typically made with coconut milk, which gives it a creamy texture and balances the spices with its natural sweetness. Additional ingredients commonly found in Thai yellow curry include potatoes, onions, and carrots, which absorb the flavours of the curry and add a delightful texture. The meat or protein options include chicken, beef or tofu, making the dish extremely satisfying.
The Origin of Thai Yellow Curry
Known locally as "Kaeng Kari," it has its roots in the culinary traditions of Southern Thailand. The region's cuisine is influenced by Indian and Malaysian cooking, which is evident in the use of spices like turmeric and cumin.
The incorporation of coconut milk is a hallmark of Southern Thai dishes, contributing to the rich and creamy texture of the curry.
Historically, Thai yellow curry was a dish prepared for special occasions and festivals. Over time, it has become more of an everyday dish, enjoyed by locals and tourists alike. Its unique blend of flavours and textures makes it a popular choice in Thai restaurants around the world, including those in the UK.
Pairing Thai Yellow Curry
Thai yellow curry is a versatile dish that pairs well with a variety of other things. Some popular ones include:
Jasmine Rice: The fragrant and slightly sticky texture of jasmine rice complements the creamy curry, allowing the flavours to meld beautifully.
Roti: This Indian-style flatbread is perfect for scooping up the curry, providing a delightful contrast in texture. If you like eating with your fingers, this is ideal.
Noodles: Thai yellow curry can also be served with rice noodles or egg noodles, making for a comforting and filling meal.
Fresh Vegetables: A side of steamed or stir-fried vegetables, such as broccoli, green beans, and bell peppers, adds a refreshing crunch and balances the richness of the curry if you are looking for a healthier option.
Pickles and Relishes: Thai pickles or a simple cucumber relish provide a tangy contrast that cuts through the creaminess of the curry.
Its mild heat, creamy texture, and rich flavour profile make this a favourite in Thai restaurants across the UK. Whether enjoyed with jasmine rice, roti, or noodles, Thai yellow curry is a delightful dish that showcases the best of Thai cuisine.