Ingredients

  • 2 Tbsp. water
  • 3 1/2 Tbsp. Cambodian Lemongrass Curry*
  • 2 Tbsp. olive oil
  • 2 Tbsp. soy or fish sauce
  • 1 cup coconut milk
  • 1 lb. boneless chicken, cut into cubes
  • 12 oz. bag frozen vegetables
  • 1 Tbsp. lime juice

Notes

*The Cambodian Lemongrass Curry has a bit of a kick. For a less spicy version, simply use less curry powder. Following an Alton Brown tip, we used a frozen Asian vegetable medley product that can be microwaved in the unopened bag. Cooked a little less than halfway, the vegetables stay crisp and it cuts down the final prep time.

Directions

Mix together first four ingredients to make a curry paste, and set aside. In a large skillet, heat coconut milk over low heat for 5 to 6 min. Thoroughly mix curry paste into coconut milk. Add chicken and cook, covered, over medium heat for 10 min., stirring occasionally. Stir in vegetables and lime juice and simmer, covered, over low heat until chicken is cooked through, about 15 to 20 min. For a slightly thicker sauce, remove cover and simmer 5 to 10 min. more, depending on desired consistency.

Serving Suggestions

Over rice.

Yields

4 servings

Thanks To

Mike Johnston, Savory Spice Shop founder

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Savory Spice Shop Ingredients
Cambodian Lemongrass Curry 2 oz bag $7.20

Nutrition

Dairy-Free
Gluten-Free
Nut-Free
Sugar-Free
Sweetener-Free

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Customer Reviews ( Add a Review )

3 stars 3/13/15 Lisacooks
I imagine that this is flavorful as a 5 but using 3.5 Tbsp for a lb of meet and lb of veggies, made it ' vindaloo' hot for my family and although we like hot sauce on everything and curries, this is painfully hot. Next time I would add 2 tbsp and then taste the coconut milk mixture after it cooks a few minutes before adding the last Tbsp if needed. I used lamb by the way. I am going to salvage it by rinsing some of the old sauce off and adding more coconut milk.
Test Kitchen Response: Thanks for your tips for a version that's a little less spicy. Based on your feedback, we've added a note to the recipe to scale back on the curry powder for less heat.
5 stars 4/23/14 bobmark
This is a great basic curry recipe that can use almost any Savory Spice blend you like. I followed the basic instruction but sautéed a pound of ground turkey first, then added the coconut milk and the paste which I made with the Indonesian Seasoning instead. After ten minutes simmering I added a can of drained black beans and several handfuls of baby spinach until wilted in. Results? Great! Thus is a good basic curry recipe easily adapted to your own taste from your Savory Spice collection!
5 stars 3/21/14 orangu
This is a FANTASTIC curry. Very flavorful, and extremely easy to make to boot. I highly recommend it to anyone who likes curries, or is thinking of trying curry. I even liked the vegetables in it, and I don't like vegetables. :)
5 stars 1/6/13 shantilouise
This is delicious and easy, we've had it twice. We added julienned carrots,grated zucchini, and canned coconut milk. It's fast and tastes like a very custom dish. We didn't have enough sauce though, it seemed to absorb into the chicken and veggies, so will double that next time. Highly reccommened.