Yellow curry is one of three major kinds of Thai curries that are commonly found in Thai restaurants in the West. This curry is milder and often less oily than other Thai curries. Like “curry rice” in Japan and Korea, and a variety of mild Chinese “curry” dishes, it is the result of the influence of British naval cuisine, disseminated across Asia in the late 19th and early 20th centuries due to British military presence. This curry, while rich in dried spices, contains relatively less chilli, hence its popularity on menus outside Thailand. It originally incorporated the quintessential Anglo-Indian invention, curry powder, into the traditional curry paste. The primary spices are cumin, coriander, turmeric, fenugreek, garlic, salt, bay leaf, lemongrass, cayenne pepper, ginger, mace and cinnamon. Sometimes a touch of Palm Sugar or a similar sweetener will be added, depending on the sweetness of the coconut milk.
Also, pairs with Duck, Tofu & Shrimp
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