Cambodian Lemongrass Chicken Curry
Recipe by Mike Johnston, Savory Spice founder
Global Cuisines
DIY Takeout
An easy Southeast Asian dish that balances spicy curry with creamy coconut milk.
Serves
4 servings
Prep Time
10 minutes
Cooking Time
40 minutes
Ingredients
Directions
Step 1
Mix together first four ingredients to make a curry paste, and set aside.
Step 2
In a large skillet, heat coconut milk over low heat for 5 to 6 min. Thoroughly mix curry paste into coconut milk.
Step 3
Add chicken and cook, covered, over medium heat for 10 min., stirring occasionally. Meanwhile, microwave the vegetables in the bag for about 3 min., or for a little less than half the total cooking time recommended on the package.
Step 4
Stir in par cooked vegetables and lime juice and simmer, covered, over low heat until chicken is cooked through, about 15 to 20 min.
Step 5
For a slightly thicker sauce, remove cover and simmer 5 to 10 min. more, depending on desired consistency.
Recipe 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.
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