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.

Serving Suggestions

Serve over rice.


4 servings

Thanks To

Mike Johnston, Savory Spice founder

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Savory Spice Shop Ingredients
Cambodian Lemongrass Curry 2 oz bag $7.65



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Customer Reviews ( Add a Review )

5 stars 1/10/17 btiemann
Super easy and flavorful! I didn't find it spicy, but I have a high tolerance for heat. I served it over some cauliflower rice and there were fights for what was left.
4 stars 1/13/16 Kate66
So I'm back--I made the dish and it was very good. I used 2 tbsp. of spice instead of the amount suggested in the recipe and it was just right for me.
Test Kitchen Response: Thanks for the updated review! Glad it worked out to your taste.
3 stars 12/27/15 Kate66
I have not made the curry yet (though I was required to provide a rating) but I have a question: It is unclear to me from the above instructions if you are supposed to microwave the vegetables half the time before adding to the curry, or just add them frozen.
Test Kitchen Response: Thanks for your question! We've updated the recipe directions to clarify that the vegetables should be microwaved for about half the total cooking time recommended on the package before adding them to the curry to simmer. In our testing, this was about 3 minutes. Let us know how you like the recipe after you make it!
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!