Cambodian Chicken curry

Cambodian Chicken curry

There are variations of this dish found all over SE Asia, but this has a particular Cambodian flavour. It is not particularly spicy - increase the heat by adding more fresh chillies.

Serves 2

  • 2 chicken breasts, cut into thin strips
  • 150 ml secret sauce 
  • 1 tbsp fish sauce
  • 1/2 tsp salt (optional)
  • 1 stalk lemongrass, very finely chopped
  • 1 tsp shrimp paste
  • 2 tsp brown sugar
  • 1 tsp turmeric
  • 100g creamed coconut block, dissolved in a 150ml hot water
  • 2 tbsp vegetable/groundnut oil
  • 10 dried lime leaves
  • 6-10 fresh red chillies, finely chopped with their seeds
  • 2 large handfuls fresh spinach
  • fresh coriander to serve
  1. Put your rice on first, as this is a very quick recipe!
  2. Mix all the ingredients in a bowl to make a sauce, except for the oil, chicken, spinach and coriander.
  3. Add the oil to a wok, bring to a medium heat and add the sauce. Cook until it starts to bubble and thicken (a couple of minutes).
  4. Add the chicken and cook for a minute or two, then stir in the spinach and cook until wilted.
  5. Check the chicken is cooked,then serve immediately with rice, and scattered with coriander.

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