Yellow Curry Paste
Thai curries are called kaeng, just meaning a soupy dish, in Thailand. Many rely on coconut milk for their base, and these are the most recognized versions outside of Thailand, many do not, particularly in the north. Yellow curry is generally made with rich, thick coconut milk and/or coconut cream. It is quite hot and fragrant with spices usually associated with Indian cooking, including turmeric, which gives it its colour. Excellent with poultry, fish and shellfish. Fry the paste briefly in oil (preferably coconut oil) to release its fragrances before adding coconut milk.