Which spice gives curry its traditional yellow colour?
Curry is also served over noodles, possibly even on top of broth in addition, in dishes such as curry udon and curry ramen. It is also used as the filling in a fried curry bread pastry. Though curry was introduced to Korea in the 1940s, the Indian dish was only popularized decades later, when Ottogi entered the Korean food industry by launching its powder-type curry product in 1969. Korean curry, usually served with rice, is characterized by the golden yellow colour from turmeric. Curry tteokbokki, along with curry rice, is one of the most popular curry dishes in Korea. It is
Yellow curry in color than "kaeng kari" (which has almost a peanut butter color) but spicier and sharper in taste. Yellow curry Yellow curry (, , ; Chinese: 黃咖喱) is one of three major kinds of Thai curry that are commonly found in Thai restaurants in the West. There are other curry types in Thai cuisine, several of which are yellow. Pre-packaged curry powder of Indian origin is sometimes also referred to as "yellow curry" in Western countries but is a different blend of spices from Thai yellow curry. Thai Yellow curry, outside Thailand, usually refers to the dish "kaeng kari". This