LEMONGRASS CAMBODIAN STIR FRIED CHICKEN CURRY
5 min Prep, 30 min Cook
A dish pack with a lot of flavours which will captivate your senses.
Cook green beans in boiling salted water until tender crisp, about 1 min. Remove and shock in ice bath to stop cooking. Drain and set aside.
Make tamarind water by adding hot water to tamarind pulp. Let sit for 10-15 mins before straining out pulp, set aside
Over medium high heat, heat vegetable oil. Add RawSpiceBar’s Lemongrass Cambodian Curry paste and stir fry for 2 minutes. It’s so gosh darn aromatic you’ve never smelled anything it like, trust me! I could just bathe in this aroma for the rest of my life.
Add chicken and continue to stir-fry, get that chicken all coated! About 2 mins.
Add tamarind water, prahok, sugar, fish sauce and black pepper. Continue to toss about happily and let the flavors coat all those chicken pieces. About 3-4 mins.
Add onions, scallion whites and chilies, continue to cook another 3-4 minutes until onions are slightly wilted and chicken is cooked through.
Add green beans, basil, scallion greens and cilantro. Toss together one last time, check for seasoning, add salt if you’d like.
Serve Lemongrass Cambodian Stir Fried Chicken Curry with piping hot steamed rice and a sense of pride!
Serving Size 263.8 g
|Amount Per Serving|
|Calories 219.3 cals||11%|
|% Daily Value*|
|Kilojoules 919.5 kJ||11%|
|Fat 11 g||17%|
|Sodium 1169.9 mg||51%|
|Carbohydrate 18.1 g||6%|
|Protein 11.3 g||23%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|