Cambodian Chicken Curry

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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.

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.

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One of the best things about Cambodian cookery is that the dishes are extremely fragrant as the lemongrass, ginger, garlic and lime in this curry make it very light and it won’t sit on your stomach like some heavier, tomato-based curries that you may have made in the past. Traditional Cambodian curries often use galangal and shrimp paste which are quite hard to come by in the UK so we’ve omitted them from this recipe to make it easier for you to make. We think it tastes just as good without them anyway.

More good news is that the macros and calories for this dish are also very good. A serving is around 300 calories so it's a great healthy option for anyone who wants a lower calorie meal yet it still packs 41g of protein. Hopefully you'll enjoy making and eating this one as much as we did!

Nutrition Facts

Servings 3


Amount Per Serving
Calories 319
% Daily Value *
Total Fat 11g17%
Total Carbohydrate 14g5%
Protein 41g82%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Yields3 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins
Paste
 4 lemon grass
 1 red chilli, deseeded and chopped
 1 chicken stock cube
 1 tbsp lime juice
 30 ml water
 1 tbsp apple cider/white wine/rice vinegar
 20 g garlic
 20 g ginger
Curry
 1 tsp coconut oil
 500 g chopped chicken breast
 400 ml light coconut milk
 1 tsp sugar
 handful of chopped green beans
 lime wedges (optional)
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 20 minutes until thickened.

6

Throw a handful of chopped green beans into the curry and cook for 5 minutes more.

7

Serve.

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Ingredients

Paste
 4 lemon grass
 1 red chilli, deseeded and chopped
 1 chicken stock cube
 1 tbsp lime juice
 30 ml water
 1 tbsp apple cider/white wine/rice vinegar
 20 g garlic
 20 g ginger
Curry
 1 tsp coconut oil
 500 g chopped chicken breast
 400 ml light coconut milk
 1 tsp sugar
 handful of chopped green beans
 lime wedges (optional)

Directions

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 20 minutes until thickened.

6

Throw a handful of chopped green beans into the curry and cook for 5 minutes more.

7

Serve.

Cambodian Chicken Curry