What colour is turmeric, a key ingredient for many Indian, Persian, Thai and Malay dishes, often used in curry?
Turmeric white rice a golden color, known as "geelrys" (yellow rice) traditionally served with bobotie. In Vietnamese cuisine, turmeric powder is used to color and enhance the flavors of certain dishes, such as "bánh xèo, bánh khọt", and "mi quang". The staple Cambodian curry paste, "kroeung", used in many dishes including "amok", typically contains fresh turmeric. In Indonesia, turmeric leaves are used for Minang or Padang curry base of Sumatra, such as "rendang", "sate padang", and many other varieties. In Thailand, fresh turmeric rhizomes are used widely in many dishes, in particular in the southern Thai cuisine, such as yellow curry
Thai curry chilli used in the making of the paste. Even within one type of curry the spiciness can differ widely. The word "curry" figures in the Thai language as ""kari"" (), and refers to dishes using either an Indian-style curry powder, known as "phong kari" in Thailand, or to the dish called "kaeng kari", an Indian-influenced curry that is made with spices that are common to Indian dishes but less often used in these proportions in Thai cuisine. "Kung phat phong kari" (prawns fried with egg and curry powder) is an example of a dish using the Indian style curry powder.