Kaeng karee / gang garee (thai yellow curry) recipe

Main Dish
2 servings
15 min
20 min
Very Easy


Number of serving: 2
Potatoes - 2 to 3 - washed peeled and cut into thin slices

Babycorn - 7 to 8 - cut into half and then thin slices

Onion - 1 medium sized (cut into thin slices)

Red Pepper (Capsicum) - 1/2 (cut into thin slices)

Coconut Milk - One whole cup

Milk - 1/2 cup

Red Chilli Flakes - 1 to 2 tablespoons

Green Chilli - 1 - slit in the middle (optional)

GGP - 1/2 tsp (you may also add ginger and garlic separetely in pieces)

Turmeric Powder - 1/4 teaspoon

Jeera Powder - 1/4 teaspoon(optional)

Lemon Grass (optional)

Sugar - 1 teaspoon

Salt and pepper to taste

Butter to saute


  • Saute ginger garlic and onions in butter, until golden brown. Add the red peppers and chilli flakes, saute more.
  • Now add the potatoes and babycorn, more butter, fry well. Add the powders, mix well.
  • Add the coconut milk, sugar and milk, let it cook. Keep the pan closed until vegetables are cooked.
  • Add more milk if needed, mix in salt and pepper.
  • Serve with sticky rice or plain white rice.


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