Thai Yellow Curry, also known as Kaeng Kari, was first introduced by Indian monks that presented Thailand their first contact with herbs and spices and most likely influenced what we know as Thai Yellow Curry of today. The word Kari comes from an Indian Tamil meaning “sauce.” There are three types of curries in Thailand, “Green” made from green chilies, “Red” from red chilies, and “Yellow” made from curry powder. The yellow curry has a mild, sweet taste and spices for an extra kick. It’s a popular menu at Doytao Thai Restaurant Padstow.