Cambodian Curry
Kary Sach Moun - Mild curry flavor in coconut cream with onions, potatoes, carrots, bamboo shoots and string beans.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups Avocado oil (to deep fry potatoes)
- 2 cups Yukon Gold potatoes (1” cubes)
- 3 tbsp Avocado oil
- 4 tbsp Angkor Cambodian Curry Powder
- 14 ounces Coconut cream*
- 3.5 ounces Angkor Lemongrass Paste
- 1 pound Chicken thighs (1” cubed)
- 4 cups chicken broth
- ½ cup onions (½” pieces)
- 10.5 ounces bamboo shoots (sliced)
- 1 cup carrots (1” cubed)
- 1 cup string beans* (cut to 1”)
- salt to taste (about 1 teaspoon)
Instructions
- 1
Deep Fry Potato - Heat up the 2 cups of oil over medium-high heat until the temperature reaches 375ºF. Add potato and fry until golden. Remove from oil and place on a paper towel to absorb the excess oil. Set aside.
- 2
Cooking Curry Base - Heat curry powder in oil over low heat; stir until oil turns red. Add 4 tablespoons of coconut cream (the top portion of the coconut cream), stir until coconut cream becomes translucent and the mixture is uniform. Add lemongrass paste; continue cooking until mixture begins to stick together.
- 3
Cooking Meat, onion & Bamboo - Add chicken; increase the heat to medium and sauté until meat is evenly seared. Add ½ cup of broth, onion, bamboo, mix well, bring to soft boiled, then reduce heat, and simmer for 5-8 minutes, stir halfway through.
- 4
Add the Rest of the ingredients - Turn heat on medium-high; add carrots and remainder of broth; cover and bring to rolling boil. Reduce heat and simmer until the carrots are done. Add string beans; bring to boil. Add remaining coconut cream; bring to soft boil. Turn off the heat add fried potato. Add salt to taste.