Recipe: Cambodian Lemongrass Chicken Curry
An easy Southeast Asian dish that balances spicy curry with creamy coconut milk.
- 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
*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.
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. 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. Stir in par cooked 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.
Serve over rice.