What is the name of the Thai yellow curry that contains turmeric and potatoes?

The Thai yellow curry that commonly contains turmeric and potatoes is yellow curry, also known as kaeng kari.

Thai yellow curry is generally milder than red or green curry because its paste typically uses less chili. Its characteristic golden color comes largely from turmeric, while cumin, coriander, fenugreek, garlic, ginger, lemongrass, cinnamon, and other spices create a warm, aromatic profile. Chicken and potatoes are the familiar combination in many Thai restaurants outside Thailand.

The dish is strongly associated with Thai-Muslim cooking and has Indian culinary influence. It is often served with steamed rice, though some versions are eaten with khanom chin, round fermented rice noodles. Seafood, tofu, beef, duck, and vegetables can also replace chicken.

One source of confusion is that “yellow curry” can describe different dishes. In southern Thailand, kaeng lueang is another yellow-colored curry, usually sour, spicy, turmeric-based, and made without coconut milk. Western restaurant menus generally use “Thai yellow curry” to mean kaeng kari, the richer curry commonly served with potatoes.