curry
Yellow Curry
แกงกะหรี่
Mild
Thai Yellow Curry is a mildly spiced, turmeric-yellow coconut curry influenced by Indian and Malay cooking, typically made with chicken or potatoes and a relatively sweet, gentle sauce.
Cultural Origin
Gaeng kari, yellow curry, is a Thai-Muslim and Thai-Chinese curry whose turmeric-and-dry-spice profile reflects Indian influence carried by Muslim traders and Chinese-Hokkien yellow-curry traditions. It is milder than red or green curry, with coconut milk, chicken and potato — close in style to a Penang-Malay-derived curry. It is most associated with southern Thailand and Bangkok Muslim communities.
Regional Variants
| Region | How it differs |
|---|---|
| Central | Central gaeng kari is mild, sweet and yellow with coconut milk, chicken and potato — close to massaman in profile. |
| Southern | Southern versions are hotter and more turmeric-forward, often with fish, and reflect Thai-Muslim and Malay influence. |
Allergens & Sensitivities
coconutshellfishshrimp pastefishgarlic
Key Ingredients
- yellow curry paste
- turmeric
- coconut milk
- potato
- chicken
Where to Try It
Thai restaurants and street food stalls throughout the country.
Tips
- Excellent served with roti flatbread for dipping instead of rice.