Fried Curry Bread

Q: What is fried curry bread?

Fried curry bread, or Num Kari Chien , is a Cambodian snack made from shredded cassava mixed with lemongrass, chili, and curry powder. The mixture is shaped into small pieces and deep-fried until golden.

Golden fried curry bread pieces on a plate with dipping sauce. — Crispy Cambodian fried curry bread made with cassava and lemongrass.

5.0 from 2 votes

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Fried curry bread is a savory Cambodian snack made from shredded cassava, aromatic lemongrass, and a touch of curry powder. The mixture is shaped into small fingers and deep-fried until the outside turns golden and crisp. Inside, the cassava stays soft and slightly chewy, with a gentle heat from the chili.

This snack is known in Khmer as Num Kari Chien. It comes together with simple ingredients and a hot pan of oil. The key is to squeeze the cassava dry and wait for the oil to be properly hot before frying. Once you get those two things right, the bread holds its shape and fries up beautifully.

What You Need

The main ingredient is fresh shredded cassava, also called yucca root. It gives the bread its starchy, satisfying texture. Green onion, lemongrass, and chili add freshness and a little kick. Curry powder brings warmth and color. Lemongrass is a signature Khmer flavor, and you can see how it works in another dish in our Cambodian Lemongrass Fish recipe. Vegetable oil is used for deep frying, and a little salt is optional at the end.

Equipment

Chef’s knife: To mince the green onion, lemongrass, and chili.
Cutting board: To prepare the aromatics safely.
Grater: To shred the cassava if you are starting with whole roots.
Large mixing bowl: To combine the cassava with the seasonings.
Measuring cups: To measure the shredded cassava and oil.
Measuring spoons: To measure the curry powder and optional salt.
Skillet or wok: To heat the oil and deep-fry the bread.
Slotted spoon or tongs: To lift the fried bread out of the hot oil.
Strainer or colander: To drain excess oil from the fried pieces.
Kitchen thermometer (optional): To check that the oil is hot enough before frying.

How to Make Fried Curry Bread

Step 1: Prepare the Cassava and Aromatics

If you are using whole cassava, peel it and grate it finely. Put the shredded cassava in a clean kitchen towel or a piece of cheesecloth. Squeeze firmly to remove as much liquid as you can. This step is important because too much moisture will make the bread fall apart in the oil. Set the dry cassava aside in a large bowl.

Mince the green onion, lemongrass, and chili finely. Add them to the bowl with the cassava.

Step 2: Mix the Ingredients

Add the curry powder to the cassava mixture. Mix everything together with your hands or a spoon until the aromatics and spice are evenly distributed. The mixture should feel slightly sticky but hold together when pressed.

Step 3: Shape the Bread

Take a small handful of the mixture and roll it between your palms into a short, finger-like shape. Each piece should be about the size of your thumb. Place the shaped pieces on a plate or tray while you heat the oil.

Step 4: Heat the Oil

Pour the vegetable oil into a deep skillet or wok. Heat it over high heat until it is bubbling hot. If you have a kitchen thermometer, the oil should be around 350°F to 375°F. If you do not have a thermometer, drop a small piece of the cassava mixture into the oil. It should sizzle and rise to the surface quickly. According to food safety guidance from the USDA, deep-frying oil can reach very high temperatures, so keep a close eye on it and never leave it unattended.

Step 5: Fry the Bread

Carefully lower a few pieces into the hot oil. Do not overcrowd the pan, because the temperature will drop and the bread may become greasy. Fry for a few minutes, turning occasionally, until the pieces are golden brown and crisp on all sides. The exact time depends on the size of your pieces and the heat of your oil.

Step 6: Drain and Serve

Use a slotted spoon or tongs to lift the fried bread out of the oil. Place them in a strainer or on paper towels to drain excess oil. Sprinkle with a little salt while they are still hot, if you like. Serve warm.

Cooking Tips

Squeeze the cassava well. Removing excess liquid is the most important step for keeping the bread intact during frying.
Wait for the oil to be properly hot. The recipe note says the oil must be bubbling hot before you add the bread. If the oil is not hot enough, the pieces will fall apart.
Fry in small batches. Adding too many pieces at once lowers the oil temperature and makes the bread absorb more oil.
Cassava should be cooked through. Cassava contains naturally occurring compounds that are reduced by proper preparation and thorough cooking. A systematic review in Frontiers in Sustainable Food Systems notes that processing methods like soaking and cooking help lower hydrogen cyanide levels in cassava.

How to Serve

Fried curry bread is best served warm as a snack or appetizer. You can eat it on its own, or pair it with a dipping sauce. A simple sweet chili sauce or a lime and fish sauce dip works well. It also goes nicely with fresh cucumber slices or a light herb salad.

If you enjoy cassava in snacks, you might also like our Cambodian Coconut Banana Cassava Dessert for something sweet. And for more Khmer snack ideas, browse our Cambodian appetizers and side dishes collection.

Recipe Notes

The most important note from the original recipe is to make sure the oil is bubbling hot before deep-frying the cassava bread. Otherwise, the bread will fall apart in the oil.

Frequently Asked Questions

What is fried curry bread?

Fried curry bread, or Num Kari Chien, is a Cambodian snack made from shredded cassava mixed with lemongrass, chili, and curry powder. The mixture is shaped into small pieces and deep-fried until golden.

Can I make it ahead?

You can shape the bread pieces ahead of time and keep them covered in the refrigerator for a few hours before frying. Fry them just before serving for the best texture.

How should I store leftovers?

Store leftover fried bread in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or air fryer to restore some crispness. Avoid microwaving, as it will make the bread soft and chewy.

Is this recipe gluten-free?

The recipe does not contain wheat flour, but curry powder brands can vary. Check the label on your curry powder if you need a gluten-free guarantee.

Final Thoughts

Fried curry bread is a simple way to turn shredded cassava into a crispy, savory snack. The lemongrass and chili keep each bite lively, while the curry powder adds a warm golden color. Serve a plate of these warm fingers at your next gathering, and watch them disappear quickly.

Fried Curry Bread

5.0 from 2 votes

Course: AppetizersCuisine: CambodianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

696

kcal

Total time

minutes

Fried curry bread is a savory Khmer snack. Shredded cassava is mixed with aromatics and curry powder, shaped into fingers, and deep-fried until golden.

Ingredients

4 cups shredded cassava (about 750 g)
2 stalks green onion, minced
2 tablespoons fresh or frozen minced lemongrass
2 hot chili peppers, minced (or to taste)
1 tablespoon curry powder
4 cups vegetable oil, for deep frying
1/4 teaspoon salt (optional)

Directions

Squeeze excess liquid from the shredded cassava. Place the dry cassava in a large bowl.
Add the green onion, lemongrass, chili, and curry powder. Mix well.
Shape the mixture into small, finger-like pieces. Set aside.
Heat the oil in a skillet or wok over high heat until bubbling hot.
Fry the shaped bread in batches until golden brown. Do not overcrowd the pan.
Remove with a slotted spoon and drain on a strainer or paper towels. Sprinkle with salt if desired. Serve warm.