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.
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!
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.
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
Heat the coconut oil in a pan on a high heat and add the chicken and cook until brown.
Reduce the heat to medium and add the paste to the pan, stirring consistently and cook for 3 minutes more
Add the coconut milk and sugar to the pan.
Reduce heat and simmer for 20 minutes until thickened.
Throw a handful of chopped green beans into the curry and cook for 5 minutes more.
Serve.
Ingredients
Directions
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
Heat the coconut oil in a pan on a high heat and add the chicken and cook until brown.
Reduce the heat to medium and add the paste to the pan, stirring consistently and cook for 3 minutes more
Add the coconut milk and sugar to the pan.
Reduce heat and simmer for 20 minutes until thickened.
Throw a handful of chopped green beans into the curry and cook for 5 minutes more.
Serve.
