Cambodian Lemongrass Chicken Curry

By Da Huz on April 28, 2012

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    1. 1 cup coconut milk
    2. 1 lb chicken breast, cubed
    3. 1 lb green beans, trimmed
    4. 1 tablespoon lime juice
    5. 2 tablespoons water
    6. 2 1/2 tablespoons curry powder
    7. 1 tablespoon lemongrass, powder
    8. 2 tablespoons oil
    9. 2 tablespoons fish sauce


  1. Mix the water, curry powder, lemongrass powder, oil, and fish sauce with a fork to form a paste. Reserve.
  2. Heat the coconut milk on low heat 5-6 minutes. Add the curry paste.
  3. Add chicken, then add green beans. Simmer, covered, for about 30 minutes. Stir or shake pan occasionally, but try to make sure chicken stays at the bottom of the mix (green beans are less likely to have salmonella, so their cooking isn't as critical).
  4. Curry is done when chicken is tender. Serve over rice.