Cambodian Chicken Curry


This Cambodian Chicken Curry is the business. It's very light and fragrant and people have said it's as good as any you'd get in a restaurant! High praise indeed.

Cooking Info

Prep Time: 10 mins

Cook Time: 25 mins

Servings: 3

Nutrition Information

Calories: 319

Protein: 41g

Carbs: 14g

Fat: 11g

Food Diary Barcode

Ingredients

PASTE

4 lemon grass stalks

1 red chilli, deseeded 

1 chicken stock cube

1 tbsp lime juice

30 ml (2 tbsp) water

1 tbsp apple cider/white wine/rice vinegar

20 g (4 tsp) garlic

20 g (4 tsp) ginger

CURRY

1 tsp coconut oil

500 g (1 lb) chopped chicken breast

400 ml (14 fl oz) light coconut milk

1 tsp sugar

handful of chopped green beans

lime wedges (optional)

Method


  1. To make the Cambodian curry paste you'll need to blitz the paste ingredients in a blender until you have a smooth consistency. Once blended, set aside
  2. Heat the coconut oil in a pan on a high heat and add the chicken and cook until brown.
  3. Reduce the heat to medium and add the paste to the pan, stirring consistently and cook for 3 minutes more
  4. Add the coconut milk and sugar to the pan.
  5. Reduce heat and simmer for 10 minutes until thickened.
  6. Throw a handful of chopped green beans into the curry and cook for 5 minutes more.
  7. ​Serve.