Khmer Chicken Curry


A sweet and spicy curry which will set your taste buds alight with its flavours. This is a dish for all seasons and great accompanied with a fruity white wine.


  • 2 chicken breasts
  • 4 shallots chopped
  • 1 table spoon of vegetable oil
  • 200ml coconut milk
  • 4 chopped sticks of lemon grass
  • 1 potato chopped into cubes
  • 2 chopped finger roots into slices
  • 1 carrot chopped into slices
  • 5 chopped limes leaves
  • 1 onion chopped into slices
  • 1 tee spoon turmeric
  • 2 table spoons of palm sugar
  • 2 slices of galangal
  • 2 whole red chillies chopped
  • 4 cloves of garlic chopped
  • ¼ tee spoon salt
  • ½ cup of water


Cooking method:

To make the chicken curry paste you can either use a mortar & pestle or electric blender. Mix all the ingredients together (garlic, chilli, galangal, lemon grass, shallots, turmeric, lime leaves & finger roots) until the paste is a soft mixture.

Chop chicken breasts into 3 inch squares & place in a dish.

Heat frying pan & add oil, then add curry paste & stir. Add the coconut milk & stir well, then add the chicken & stir all together. Add the sugar, salt, carrot & potato slices to the chicken curry & leave for 5-10 minutes.

Then add water & onion slices & leave for a further 10-15 minutes.

Serve hot with basmati rice.


(Serves 2 people)


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