Kaeng karee / gang garee (thai yellow curry) recipe

Ingredients

• 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

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Preparation

• 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.