Origin and production
“ MILD EXOTIC FROM THAILAND ”.
Yellow Thai curry originates from traditional Thai cuisine and combines spices from various regions of Asia. Unlike the spicier red and green varieties, it is known for its mild, fruity warmth and its balanced range of aromas. The ingredients are carefully blended to authentically reflect the typical character of Thai cuisine – a balance of spice, sweetness, and freshness.
Taste and aroma
This blend impresses with its warm, mild flavor and subtle spiciness. Turmeric, ginger, and chili add depth and warmth, while lime, lemon, and coriander leaves provide fresh, citrusy notes. Star anise, cloves, and nutmeg contribute a delicate sweetness and spicy complexity. The result is a well-rounded, harmonious curry with a light fruitiness and gentle heat.
Application
Ideal for curries with poultry, fish, shrimp, or vegetables. Simply mix with coconut milk or broth and cook your desired dish in it. Also excellent as a marinade for grilled dishes or for refining sauces, dips, and rice dishes. Especially popular in combination with jasmine rice or glass noodles.
Interesting facts
Yellow Thai curry, often called "Kaeng Kari" in Thailand, is considered one of the mildest yet most aromatic curry varieties. Closely related to Indian cuisine, it has been shaped over centuries by local ingredients such as lime leaves and galangal, giving it its distinctive character.
Ingredients
Coriander, coriander leaves, cumin, fennel, pepper, cloves, onions, garlic, star anise, galangal, ginger, lime, lemon, nutmeg, chili, lime leaves, turmeric
