Yellow curry (Thai: แกงกะหรี่, RTGS: kaeng kari, [kɛːŋ karìː]; Chinese: 黃咖喱) is one of three major kinds of Thai curry, commonly found in Thai restaurants in the West. There are many more types in Thailand, several of which are yellow. Pre-packaged curry powder of Indian origin is sometimes also referred to as yellow curry in Western countries but is a different blend of spices than Thai yellow curry.
Thai Yellow curry, outside Thailand, usually refers to kaeng kari. This curry is richer and creamier than other Thai curries, since coconut cream is used in addition to coconut milk. This richer curry tends to tone down the overall spiciness of the dish, hence its popularity on menus outside of Thailand. The primary spices in kaeng kari 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.
There is also 'kaeng lueang', which directly translated means 'yellow curry' in Thai. This is often a lighter color than 'kaeng kari' (which is almost a peanut butter color) but spicier and sharper.
Thai yellow curry can be made with duck, chicken, shrimp, fish or vegetables and is eaten with rice or round rice noodles known as khanom chin.
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