Yellow curry or Kaeng Kari is a one of the mildest curries of all Thai curries. It is rich and creamy, quite similar to Indian Korma as it has an Indian influence with the use of curry powder, but it is not sweet. Like many Thai curries this is a coconut milk-based curry. So if you do not like spicy curry and you want to give Thai curry a go, then look no further than this one – I really think you will love it.
With this curry we tend to use either chicken or beef, I personally prefer it with chicken myself. If you use beef, it will take longer to cook in order to tenderise it.
For the curry paste, you should be able to get it from any oriental supermarket. I would not attempt to make the paste because of the ingredients and the time required. To be honest not many Thai people would, even in Thailand. Why make life difficult when you can cheat, right?
Anyway this curry goes really well with plain rice or if you want something different egg noodles are also great with it. Enjoy!