For Cambodian Curry Noodle you can make any kind of curry to go along with the rice noodle, but for Khmer curry noodle is a bit different, we use fresh curry paste mix with some red or yellow curry paste or only fresh curry paste. I often mix with Thai red curry paste.
Cambodian Curry Noodle
For Cambodian Curry Noodle you can make any kind of curry to go along with the rice noodle, but for Khmer curry noodle is a bit different, we use fresh curry paste mix with some red or yellow curry paste or only fresh curry paste. I often mix with Thai red curry paste.
2
servings30
minutes40
minutes858
kcal1
hour10
minutesTo make chicken curry
1 can coconut milk or cream
1/4 cup homemade curry paste
3 tablespoon red curry paste
5 star aniseeds
Half of chicken cut to bite size
2 tablespoon vegetable oil
3 Potatoes cut to bite size
3 to 4 carrots to bites size
1 onion sliced
Sugar to your taste
Fish sauce to your taste
Water as needed
if you like you can use bamboo shoots and long beans instead of potatoes and carrots all up to you.
- For the Kroeung Curry paste
2 stalk or lemongrass white part only thinly sliced
2 to 3 big pieces of galangals thinly sliced
7 Kaffir lime leaves thinly sliced
1 tablespoon salt
7 cloves garlic
5 shallots
1 big red dried Mexican pepper soaked wash thinly sliced
1/2 teaspoon turmeric
1 tablespoon shrimp paste
In a food processor or mortar and pestle pound everything to paste add shrimp paste last and set aside
- For the vegetables
Cucumber
Long bean
Bean sprouts
Thai basils
Cabbage
Thai chilies
Banana blossom and so on
Directions
- In a big pot add oil turn to medium heat until oil is hot then add curry paste both homemade and store bought fry until fragrant then add star aniseeds half can of coconut milk stir until all mix and bubble
- Now add the chicken stir and cook for 15 minutes add water enough to cover the meat and cook until the meat is tender
- Add Potatoes and carrots, the rest of the coconut milk and more water to your desire enough to cover the potatoes and carrots cook until the chicken and carrots is soft add onion cook till the flavor come together.
- Taste and adjust the flavor with sugar and fish sauce.
- Curry can take about 1 hour to cook for the best flavor.
- For the noodle you can use rice noodle for Num Banch Chock or sometime I use top ramen just boil the noodle drain and don’t use any of the seasoning packages.
Recipe Video
Notes
- To serve Curry noodle. Put the noodle in a large bowl
- Spoon the curry soup on top then add the vegetables, chili, lime juice salt and sugar as desire.
Nutrition Facts
- Total number of serves: 2
- Calories: 858kcal
- Fat: 38g
- Saturated Fat: 28g
- Cholesterol: 27mg
- Sodium: 6272mg
- Carbohydrates: 111g
- Fiber: 15g
- Sugar: 17g
- Protein: 24g
