Turmeric is a common spice used in Indian curry, and yellow curry in Thailand is said to be originated from India as well. In Thailand, yellow curry is named "kaeng kari", in which "kaeng" means soup and "kari" means curry. While Thai curry is usually made with chilies and herbs, yellow curry has retained Indian curry's characteristics in terms of the use of spices instead of herbs. Since a large amount of coconut milk, coconut cream, palm sugar and common spices are used, yellow curry has a gentle, delicate flavour that is widely acceptable even for beginners of curry or spicy food.
Another key ingredient of yellow curry, coconut milk, also a basic ingredient in Thai cuisine, is squeezed from the mixture of shredded coconut and water. As we walked into the markets in Thailand, it is common to see hawkers making fresh coconut milk.
The newly launched "Yellow Curry" in 2020 is made with reference to the curry making method observed in Thailand. Combining sweet coconut milk and flavourful spices, and added with abundant ingredients such as pork and potatoes, Yellow Curry gives a delightful sweetness of coconut milk and aftertaste of palm sugar beyond spiciness.
