 It originally incorporated the quintessential Anglo-Indian invention, curry powder, into the traditional curry paste (chiles, garlic, shallots, lemongrass, cilantro roots, galanga).Sometimes a touch of palm sugar or a similar sweetener will be added, depending on the sweetness of the coconut milk.Thai yellow curry is most typically served with chicken or beef and a starchy vegetable, most often potatoes, but it can be made with duck, tofu, shrimp, fish, or vegetables and is eaten with steamed rice or round rice noodles known as "khanom chin".