Kaeng kari

Kaeng Kari (also known as Thai Yellow Curry) is a popular dish in Thai cuisine. It is a type of curry that is characterized by its yellow color, which is derived from the use of turmeric in the curry paste. The dish is typically made with a variety of ingredients, including meat, poultry, or seafood, as well as vegetables and herbs.

History

The origins of Kaeng Kari can be traced back to the influence of Indian cuisine on Thai cooking. The use of turmeric, coriander, and cumin in the curry paste is indicative of this influence. However, Kaeng Kari has evolved over time to incorporate ingredients and flavors that are unique to Thai cuisine.

Preparation

The preparation of Kaeng Kari begins with the making of the curry paste. This involves grinding together turmeric, coriander, cumin, lemongrass, galangal, garlic, shallots, and chilies to form a smooth paste. This paste is then fried in coconut oil until fragrant.

The meat, poultry, or seafood is then added to the pan and cooked until browned. Vegetables such as potatoes, carrots, and onions are then added, along with coconut milk and fish sauce. The dish is simmered until the ingredients are cooked through and the flavors have melded together.

Serving

Kaeng Kari is typically served with jasmine rice or roti, a type of Indian bread. It is often garnished with fresh herbs such as cilantro or basil, and a squeeze of lime juice is sometimes added just before serving to enhance the flavors.

Variations

There are many variations of Kaeng Kari, depending on the region of Thailand and the personal preferences of the cook. Some versions may include additional ingredients such as pineapple, tomatoes, or peanuts, while others may use different types of meat or seafood.

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