Cambodian Chicken Curry Recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while evaporated milk is more affordable.

lemongrass

🥗Healthier: lemon zest

💰Cheaper: lemon juice

Lemon zest captures the citrus flavor of lemongrass.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce offers a similar umami flavor.

palm sugar

🥗Healthier: brown sugar

💰Cheaper: white sugar

Brown sugar maintains some molasses flavor.

Heat the vegetable oil in a large pot or deep skillet over medium-high heat.

Add the minced garlic, pepper, shallot, and cook for a minute until fragrant.

Add the palm sugar and Cambodian lemongrass paste to the pot and sauté it for 2-3 minutes, allowing the flavors to bloom.

Add the chicken pieces and sauté and simmer. Stir to combine.

Add curry paste, shrimp paste, fish sauce, sugar, kaffir lime leaves, and chicken bouillon mix to the pot.

Add 2 cups water and bring to a boil.

Reduce the heat to medium-low, cover the pot, and let it simmer for about 15-20 minutes until the chicken is cooked through.

Add the carrot and potato chunks, and continue to simmer for an additional 10 minutes or until the potatoes are tender.

Taste the curry and adjust the seasoning if needed.

Serve the Cambodian chicken curry hot, garnished.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens