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Curry/Basic Korean Curry 카레라이스


Growing up, we had this often.  So much so that there was a period of my young adult life where I refused to eat it for awhile.  But as I’ve gotten older, I’ve become wiser and realize just how delicious this stuff is.  I salivate when I think about how it tastes with kimchi which for me is its true partner.  Spaghetti and curry are my two favorite things to have with kimchi.  Whether you choose to eat yours with it or not, I hope you’ll try this basic recipe and encourage you to personalize it to make it all your own.

5.0 from 3 reviews

Curry/Basic Korean Curry 카레라이스
Prep time

Cook time

Total time


Serves: 2 Servings

  • 2 tb unsalted butter
  • 2 cloves sliced garlic
  • ½ c veggies {I used potatoes, carrots, onions}
  • 2 tb curry powder* {You can use a Korean brand if you’d like}
  • 1 c meat {optional}
  • 2 c coconut milk {I like the whole cream/milk kind}
  • Salt & pepper

  1. In a pan over medium-low heat, melt and brown the butter. Keep your eye on it so it doesn’t burn and swirl so it gets golden and smells nutty.
  2. Toss in the garlic and allow it to infuse just for 30-60 seconds.
  3. Sautee in the veggies and sprinkle with curry powder.
  4. Add in the meat {if using} and slowly pour in the milk.
  5. Season and stir. It will thicken as it cooks. Simmer for 30-60 minutes.
  6. Serve with hot rice. Kimchi is highly recommended.

*DIY Curry Powder {all freshly ground, if possible}
2 tb cumin
2 tb coriander
2 ts turmeric
1 ts garlic
1/2 ts ginger


Your Squishy Monster ^.~

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