Recipes

Cambodian Classic Yellow Chicken Curry

November 29, 2020  Cambodia Recipe Avatar
Cambodian Classic Yellow Chicken Curry

Cambodian Classic Yellow Chicken Curry is almost other similar curry recipes in South East Asia. This Chicken curry made with chicken, vegetables, lemongrass paste and with the perfect amount of heat will make this very delicious curry at home.

Ingredients

1.8 oz of chicken breast cut to bite size
1 can of coconut milk
1 tablespoon of oil to stir fry the curry paste
2 to 3 tablespoon of red or yellow curry of your choice
1 tablespoon of lemongrass paste
2 cups of water
2 cup of potatoes, or yam or sweet potato
2 cup of long bean, or bamboo shoot cut to 1 inch long
2 cup of carrot cut to bite size
1 onion slice (put it last)
2 tablespoon of fresh kaffir lime leave thinly slice
2 to 3 tablespoon of sugar
2 to 3 tablespoon of fish sauce
4 star aniseeds (this will give curry a better taste)
1 cup of Thai basil leave

Fresh lemongrass paste

2 stalk of lemongrass white part only thinly sliced
2 to 3 big pieces of galangals thinly sliced
7 Kaffir lime leaves thinly sliced
1 teaspoon of salt
7 cloves of garlic
5 shallots
1 big red dried Mexican pepper soaked wash thinly sliced
1/2 teaspoon of turmeric or fresh turmeric
Blend them in a blender or use mortar pastel pound it to paste.

Directions to make Cambodian Classic Yellow Chicken Curry

  1. In a large soup pot turn the heat to medium high add oil until hot fry 3 tablespoon of curry paste, 1 tablespoon of lemongrass paste and star aniseeds until fragrant then add ¼ cup of coconut milk fry until the curry paste bubble then add chicken to it with 1 cup of water first
  2. Cook until the chicken no longer pink then add potato, carrot, long bean or bamboo shoot and the rest of coconut milk and the last 1 cup of water to it. Stir and cook for 3 minutes then add sugar, fish sauce, continue to cook until the vegetable are tender and the meat is cooked through, now add kaffir lime leaves turn the heat to low and cook for at least 15 minutes to combine all the flavor (curry is almost like stew the longer you cook it will taste batter. Add white onion cook for 2 minutes, taste and adjust your curry turn the heat off let it cool a bit then add basil leaves.

Note curry will not taste good while it is hot so you have to let it cool a bit the best thing about curry it tastes better the next day just like stew. In Cambodia we often serve curry with French bread and noodle not much with rice.

Enjoy

 

Related Recipe: Stir Fry Almond Chicken Recipe

Nutrition Facts

Serving Size: 2

Calories Per Serving: 722

% Daily Value
Total Carbohydrate ‏75g 27%
Cholesterol ‏16mg 5%
Total Fat ‏46g 59%
Saturated Fat ‏26g 130%
Dietary Fiber ‏12g 43%
Protein ‏13g 26%
Sodium ‏1778mg 77%
Sugars ‏28g 56%

Prep

1 hr

Cook

1 hr

Rate

93%

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