Aromatic Cambodian Lemongrass Chicken Curry

A fragrant, flavorful dish that transports you to Southeast Asia

This Cambodian curry showcases the perfect blend of lemongrass, coconut milk, and fresh herbs, creating an aromatic and delicious experience.

1 h 30 min
4
Intermediate

Ingredients

For the Lemongrass Paste

2 stalks lemongrass

trimmed and sliced

4 cloves garlic

peeled

2-inch piece of ginger

peeled

2 shallots

peeled and chopped

1 tablespoon shrimp paste

1 teaspoon ground turmeric

For the Chicken Curry

1.5 lbs chicken thighs

boneless and skinless

1 can (14 oz) coconut milk

1 cup chicken stock

5 fresh kaffir lime leaves

torn into pieces

2 tablespoons fish sauce

1 tablespoon brown sugar

2 tablespoons vegetable oil

For the Vegetables

1 red bell pepper

sliced

1 cup green beans

trimmed

1 eggplant

cut into cubes

Optional Toppings

1 handful fresh cilantro leaves

1 tablespoon sliced red chili

for heat

Preparation

Marinating the Chicken

Slice Chicken

Slice the chicken thighs into bite-sized pieces.

Make Lemongrass Paste

Blend all the ingredients for the lemongrass paste into a smooth blend using a food processor.

Make the lemongrass paste a day ahead to deepen the flavors.

Marinate Chicken

Mix the chicken pieces with half of the lemongrass paste in a bowl. Let marinate for at least 30 minutes.

Preparing the Vegetables

Prep Vegetables

Slice and prepare all the vegetables as per the ingredients list.

Ensure all vegetables are cut uniformly for even cooking.

Cooking Process

Sauté the Paste

Heat the vegetable oil in a pot. Add the remaining lemongrass paste and sauté until fragrant.

Timing: 5 min. Heat: Medium heat.

Simmer the Curry

Add marinated chicken, coconut milk, chicken stock, kaffir lime leaves, fish sauce, and brown sugar. Stir well and bring to a simmer.

Timing: 30 min. Heat: Low heat.

Cook the Vegetables

Add bell pepper, green beans, and eggplant to the curry. Continue to simmer until vegetables are tender and chicken is cooked through.

Plating & Serving

Aromatic Cambodian Lemongrass Chicken Curry

FaUtensils

Plating & Serving

Serve the curry hot in bowls, garnished with fresh cilantro and sliced red chili.

Sauce Pairings

Indonesian sambal

Adds spicy kick

Lime wedges

For a fresh citrusy burst

Garnishes & Accompaniments

Fresh cilantro leavesSliced red chili

Perfect Sides

Steamed jasmine rice

Warmed flatbread