Kaeng Kari," also known as Yellow Curry, is a flavorful Thai curry that features turmeric and yellow curry paste as key ingredients. It's often made with a variety of proteins and vegetables. Here's a basic recipe for making Yellow Curry:

Ingredients:

For the Yellow Curry Paste:

• 3-4 dried red chilies, soaked in warm water for 15-20 minutes
• 2 shallots, peeled and roughly chopped
• 4 cloves garlic, peeled
• 1 lemongrass stalk, sliced (use the bottom half)
• 1 thumb-sized piece of galangal, sliced
• 1 thumb-sized piece of turmeric, sliced (or 1-2 teaspoons turmeric powder)
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon shrimp paste (optional)
• 1 kaffir lime zest (optional)

For the Yellow Curry:

• 2 tablespoons vegetable oil
• 1 cup (240ml) coconut milk
• 2-3 tablespoons yellow curry paste (adjust to taste)
• 1 lb (450g) meat of choice (chicken, beef, or shrimp), thinly sliced
• Vegetables of choice (e.g., potatoes, carrots, onions)
• 1-2 tablespoons fish sauce
• 1-2 teaspoons sugar
• 1 cup (240ml) chicken or vegetable broth
• Fresh cilantro leaves for garnish

Instructions:

Yellow Curry Paste:

Prepare the Dried Chilies:

• Soak the dried red chilies in warm water for 15-20 minutes until they become soft. Remove the seeds for a milder flavor.

Blend the Paste:

• In a food processor or mortar and pestle, blend the soaked red chilies, shallots, garlic, lemongrass, galangal, turmeric, ground coriander, ground cumin, shrimp paste (if using), and kaffir lime zest until you get a smooth paste.

Yellow Curry:

Cook the Curry Paste:

• Heat vegetable oil in a pan over medium heat. Add 2-3 tablespoons of the yellow curry paste and sauté for a couple of minutes until fragrant.

Add Coconut Milk:

• Pour in the coconut milk and stir well to combine with the curry paste.

Add Meat and Vegetables:

• Add the thinly sliced meat (chicken, beef, or shrimp) to the pan. Stir and let it cook for a few minutes until the meat is partially cooked.
• Add the vegetables of your choice (e.g., potatoes, carrots, onions) and continue to cook until the meat is fully cooked and the vegetables are tender.

Season the Curry:

• Season the curry with fish sauce and sugar, adjusting the quantities to achieve the desired balance of flavors.

Add Broth:

• Pour in chicken or vegetable broth to achieve the desired consistency of the curry. Stir well.

Simmer:

• Let the Yellow Curry simmer for a few more minutes to allow the flavors to meld together.

Garnish and Serve:

• Garnish the Yellow Curry with fresh cilantro leaves before serving.

Serve with Rice:

• Serve the Yellow Curry over steamed jasmine rice.