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I know the name sounds all impossible to cook at home! But this Thai dish (which only means Thai Yellow Curry) is the easiest to make at any Indian household, since it has a flavors borrowed from the Indian spices, in fact Kaeng Karee Kai (the famous chicken version of the same dish) is considered a fusion of Thai and Indian spices and loved all around the world. The recipe i have given here is my own version of this dish, but trust me it came out authentic and super yummy (one can never go rong when making Thai dishes) i think its mainly cos of the spices blending with coconut milk.. check it out…

Kaeng Karee / Gang Garee (Thai Yellow Curry) Recipe

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 tbsp
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 tsp
Jeera Powder – 1/4 tsp (optional)
Lemon Grass (optional)
Sugar – 1tsp
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.

For Thai Kaeng Karee Kai / Gai substitute the vegetables with Chicken!

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