Recipe Reviews (0 out of 5 stars)
Cambodian Lemongrass Chicken Curry
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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 servingsThanks to:
Mike Johnston, Savory Spice Shop founder
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.
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.