こしょう屋さんのクラフトタイカレー

■ Yellow Curry with Bone-In Chicken and Summer Vegetables

One of Thailand’s three iconic curries.

While Red Curry delivers a bold, spicy heat, and Green Curry brings the bright kick of green chilies, Yellow Curry – the one we’re featuring today – offers something a little different.

Yellow Curry is said to be influenced by Indian cuisine. Unlike the other two curries, which are named after the color of their chilies, Yellow Curry gets its distinctive hue from the curry powder used in its preparation. For this dish, we blend two kinds of our house-made curry powders to create a unique depth of flavor.

Compared to other Thai curries, Yellow Curry is known for its aromatic spices and comforting richness. It is also one of the few Thai curries that is simmered for a long time, allowing ingredients like potatoes and meat to soak up the full flavor of the broth. Its familiar, mellow taste often reminds people of Japanese curry, making it a great choice for those who might be new to Thai cuisine.

This version features bone-in Daisen chicken (renowned for its quality), early summer vegetables like new potatoes, Moroccan green beans, kamo nasu (Japanese eggplant), carrots, and a touch of sweet-and-sour pineapple—all slowly simmered together to bring out their best.

■ Yum Woon Sen (Spicy Glass Noodle Salad)

A refreshing, iconic Thai salad made with glass noodles.

“Yum” means “to mix” in Thai, and this dish is just that—a vibrant toss of fresh vegetables and seafood or meat, mixed quickly with a punchy, spicy fish sauce-based dressing.

It’s light, oil-free, and packed with herbs, making it a healthy yet flavorful choice. Though simple in appearance, its layers of flavor capture the essence of Thai cuisine. Yum Woon Sen is widely regarded as one of Thailand’s most representative salads.

For this dish, we use wild-caught “Mexican Brown” shrimp, known for their rich natural flavor, and authentic Thai glass noodles. The dressing is our own recipe, made with care using 24-hour aged Thai fish sauce, fresh Japanese garlic, and Thai lime (manao), offering a refreshing acidity and complexity.

We source all vegetables fresh from Tsukiji Market and use premium Iwate Inaka pork for the ground pork topping. Though traditionally served warm, we’re presenting it chilled this time for a crisp, refreshing experience perfect for warmer days.