Kari Kuning
Kari kuning ( Thai: แกงกะหรี่ , RTGS: kaeng kari , ; Cina: 黃 咖喱) yaiku kari sing digawe saka jintan, ketumbar, kunir, fenugreek, bawang putih, uyah, godhong teluk, jeruk bali, cabai rawit, jahe, gada lan kayu manis .
Umume ngemot lombok kurang saka kari liyane.
 Yellow curry with chicken and potatoes | |
| Jinis | Thai curry |
|---|---|
| Panggonan asal | Thailand |
 Buku masakan: Yellow curry  Médhia: Yellow curry | |
Iki minangka salah siji saka telung jinis kari Thai sing umume ditemokake ing restoran Thailand ing Kulon. Ana jinis kari liyane ing masakan Thailand, lan pirang-pirang warna kuning. Bubuk kari pra-rangkep asale saka India kadang uga diarani kari kuning ing negara-negara Kulon nanging campuran rempah-rempah sing beda karo kari kuning Thailand. Kari kuning Thailand, ing sanjabane Thailand, biasane nuduhake sajian kaeng kari . Kari iki luwih entheng lan asring kurang berminyak tinimbang kari Thailand liyane. Iki minangka asil saka pengaruh masakan angkatan laut Inggris, nyebar ing saindenging Asia ing pungkasan abad kaping 19 lan awal abad 20 amarga ana militer Inggris. Originally nggabungake penemuan Anglo-India sing klasik, bubuk kari, menyang pasta kari tradisional (cabai, bawang putih, bawang, jeruk bali, oyot cilantro, galanga). Kadhangkala sentuhan gula aren utawa pemanis sing padha bakal ditambahake, gumantung saka legi saka santen.
Deleng uga
Referensi
This article uses material from the Wikipedia Basa Jawa article Kari kuning, which is released under the Creative Commons Attribution-ShareAlike 3.0 license ("CC BY-SA 3.0"); additional terms may apply (view authors). Isi cumepak kanthi pangayoman CC BY-SA 4.0, kajaba ana katerangan liyané. Images, videos and audio are available under their respective licenses.
®Wikipedia is a registered trademark of the Wiki Foundation, Inc. Wiki Basa Jawa (DUHOCTRUNGQUOC.VN) is an independent company and has no affiliation with Wiki Foundation.