Cambodian Lemongrass Chicken Curry Recipes

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CAMBODIAN CHICKEN CURRY RECIPE



Cambodian Chicken Curry Recipe image

This Cambodian chicken curry recipe makes one of Southeast Asia's most comforting chicken curries. While it has a depth of flavour that comes from dried spices and fresh aromatic ingredients, it has a richness thanks to a liberal use of coconut cream and milk, and a gentleness due to the mild red chillies.

Provided by Adapted from Authentic Cambodian Recipes (now out of print)

Categories     Main Course

Number Of Ingredients 22

1 tbsp coriander seeds
1 tsp cumin seeds
2 tbsp lemongrass stalks (finely chopped after discarding the tough outside layers)
1 tbsp galangal (peeled and finely chopped)
1 tsp kaffir lime zest
4 pieces dried medium red chillies (soaked and chopped, deseeded for a milder paste)
1 tsp turmeric (peeled and chopped - wear gloves if you don't want to get stained hands)
10 cloves garlic (peeled and crushed)
5 pieces shallots (peeled and chopped)
1 tsp shrimp paste
3 tbsp cooking oil
2 tbsp red kroeung (see above)
1 tsp shrimp paste
1/2 tsp palm sugar
200 ml coconut cream
1 whole chicken cut into chunky pieces
1 tbsp fish sauce
400 ml coconut milk
250 ml chicken stock
1 handful long beans cut into 4cm lengths ( cut into 4cm lengths)
2 pieces round eggplants (cut into chunks, soaked in cold water to reduce bitterness, then drained)
3 pieces sweet potatoes (or potatoes) (cut into chunks and cooked separately)

Steps:

  • Heat oil in a wok over low heat. Add red kroeung, shrimp paste and palm sugar. Stir-fry until fragrant. Add the chicken pieces and cook until well coated and takes on a little colour. Then add the coconut cream and half the amount of fish sauce (you can add more later).
  • Stir in coconut milk and stock. Bring to the boil, then reduce heat and simmer over medium heat until chicken is tender. Add the long beans and aubergines. Just before serving add the potatoes and continue cooking until curry is reduced and thick. Taste, taste, taste, and if it's a little too mild in flavour (not heat) add more fish sauce.
  • Serve with steamed rice or fresh rice vermicelli and crunchy vegetables such as cucumber or bean sprouts. Cambodians also like to eat their curries with French baguettes.
  • Note: The curry will be tastier if you prepare this recipe using homemade coconut cream and milk. Also, while the curry paste will be bright red, the addition of the coconut cream and milk will see the curry have a yellow hue. This is not important, the flavour of the curry is.

Nutrition Facts : Calories 518 kcal, Carbohydrate 15 g, Protein 9 g, Fat 51 g, SaturatedFat 35 g, Cholesterol 31 mg, Sodium 550 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

CAMBODIAN LEMONGRASS CHICKEN CURRY



Cambodian Lemongrass Chicken Curry image

A gentle curry with strong lemongrass flavor. Goes great over white or brown rice. Don't be frightened off by the cook time, it mostly takes care of itself and needs little attention once you combine the ingredients. Got the recipe from Savory Spice Shop in Santa Rosa, CA

Provided by Da Huz

Categories     Curries

Time 40m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

1 cup coconut milk
1 lb chicken breast, cubed
1 lb green beans, trimmed
1 tablespoon lime juice
2 tablespoons water
2 1/2 tablespoons curry powder
1 tablespoon lemongrass, powder
2 tablespoons oil
2 tablespoons fish sauce

Steps:

  • Mix the water, curry powder, lemongrass powder, oil, and fish sauce with a fork to form a paste. Reserve.
  • Heat the coconut milk on low heat 5-6 minutes. Add the curry paste.
  • Add chicken, then add green beans. Simmer, covered, for about 30 minutes. Stir or shake pan occasionally, but try to make sure chicken stays at the bottom of the mix (green beans are less likely to have salmonella, so their cooking isn't as critical).
  • Curry is done when chicken is tender. Serve over rice.

Nutrition Facts : Calories 572.8, Fat 30.2, SaturatedFat 15.5, Cholesterol 72.6, Sodium 814, Carbohydrate 50.5, Fiber 4.5, Sugar 42.3, Protein 27.6

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