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Recipe Reviews (5 out of 5 stars)

Cambodian Lemongrass Chicken Curry

Yields: 4 servings
Make this recipe how many times?
Savory Spice Shop Ingredients
Cambodian Lemongrass Curry 2 oz bag $6.45

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:

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
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Cambodian Lemongrass Chicken Curry


  • Review by: bobmark
    4/23/14

    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!


  • Review by: orangu
    3/21/14

    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. :)


  • Review by: shantilouise
    1/6/13

    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.

“Just wanted to thank your company and especially Mary for assisting me with my phone order. I received my order yesterday and I'm very pleased with the items I ordered, the complimentary spice packet was a nice touch.”

-Maurice W. of Silver Spring, MD

Cambodian Lemongrass Chicken Curry


Yields: 4 servings

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:

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
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.