Ingredients
Units
Scale
- PASTE
- 4 lemongrass stalks
- 1 red chilli, deseeded
- 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)
Instructions
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 10 minutes until thickened.
Throw a handful of chopped green beans into the curry and cook for 5 minutes more.
Serve.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Poultry
- Method: Hob
- Cuisine: Cambodian
Nutrition
- Serving Size: 1
- Calories: 319
- Fat: 11g
- Carbohydrates: 14g
- Protein: 41g
