Name: Cambodian Classic Yellow Chicken Curry
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 2
Ingredients: 1.8 oz of chicken breast cut to bite size; 1 can of coconut milk; 1 tablespoon of oil to stir fry the curry paste; 2 to 3 tablespoon of red or yellow curry of your choice; 1 tablespoon of lemongrass paste; 2 cups of water; 2 cup of potatoes, or yam or sweet potato; 2 cup of long bean, or bamboo shoot cut to 1 inch long; 2 cup of carrot cut to bite size; 1 onion slice (put it last); 2 tablespoon of fresh kaffir lime leave thinly slice; 2 to 3 tablespoon of sugar; 2 to 3 tablespoon of fish sauce; 4 star aniseeds (this will give curry a better taste); 1 cup of Thai basil leave; 2 stalk of lemongrass white part only thinly sliced; 2 to 3 big pieces of galangals thinly sliced; 7 Kaffir lime leaves thinly sliced; 1 teaspoon of salt; 7 cloves of garlic; 5 shallots; 1 big red dried Mexican pepper soaked wash thinly sliced; 1/2 teaspoon of turmeric or fresh turmeric; Blend them in a blender or use mortar pastel pound it to paste.

Cambodian Classic Yellow Chicken Curry

Cambodian Classic Yellow Chicken Curry is a delicious and flavorful curry dish that is made with chicken, vegetables, lemongrass paste, and coconut milk. It is a popular dish in Cambodia and is often served with French bread or noodles.

To make Cambodian Classic Yellow Chicken Curry, start by preparing the curry paste. This can be done by blending together lemongrass, galangal, kaffir lime leaves, salt, garlic, shallots, dried Mexican pepper, turmeric, and water in a blender or food processor.

Once the curry paste is ready, heat some oil in a large pot over medium heat. Add the curry paste and star aniseeds to the pot and fry until fragrant. Then, add the chicken and 1 cup of water to the pot and cook until the chicken is no longer pink.

Next, add the potatoes, carrots, long beans or bamboo shoots, and the rest of the coconut milk and water to the pot. Stir and cook for 3 minutes, then add the sugar and fish sauce. Continue to cook until the vegetables are tender and the meat is cooked through.

Finally, add the kaffir lime leaves and basil leaves to the pot and cook for another 15 minutes to combine the flavors. Serve the curry with French bread or noodles and enjoy!

Ingredients

1.8 oz of chicken breast cut to bite size
1 can of coconut milk
1 tablespoon of oil to stir fry the curry paste
2 to 3 tablespoon of red or yellow curry of your choice
1 tablespoon of lemongrass paste
2 cups of water
2 cup of potatoes, or yam or sweet potato
2 cup of long bean, or bamboo shoot cut to 1 inch long
2 cup of carrot cut to bite size
1 onion slice (put it last)
2 tablespoon of fresh kaffir lime leave thinly slice
2 to 3 tablespoon of sugar
2 to 3 tablespoon of fish sauce
4 star aniseeds (this will give curry a better taste)
1 cup of Thai basil leave

Fresh lemongrass paste

2 stalk of lemongrass white part only thinly sliced
2 to 3 big pieces of galangals thinly sliced
7 Kaffir lime leaves thinly sliced
1 teaspoon of salt
7 cloves of garlic
5 shallots
1 big red dried Mexican pepper soaked wash thinly sliced
1/2 teaspoon of turmeric or fresh turmeric
Blend them in a blender or use mortar pastel pound it to paste.

Directions to make Cambodian Classic Yellow Chicken Curry

In a large soup pot turn the heat to medium high add oil until hot fry 3 tablespoon of curry paste, 1 tablespoon of lemongrass paste and star aniseeds until fragrant then add ¼ cup of coconut milk fry until the curry paste bubble then add chicken to it with 1 cup of water first
Cook until the chicken no longer pink then add potato, carrot, long bean or bamboo shoot and the rest of coconut milk and the last 1 cup of water to it. Stir and cook for 3 minutes then add sugar, fish sauce, continue to cook until the vegetable are tender and the meat is cooked through, now add kaffir lime leaves turn the heat to low and cook for at least 15 minutes to combine all the flavor (curry is almost like stew the longer you cook it will taste batter. Add white onion cook for 2 minutes, taste and adjust your curry turn the heat off let it cool a bit then add basil leaves.

Note curry will not taste good while it is hot so you have to let it cool a bit the best thing about curry it tastes better the next day just like stew. In Cambodia we often serve curry with French bread and noodle not much with rice.

Enjoy

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