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Cambodian Curry

Kary Sach Moun

Mild curry flavor in creamy coconut milk with onions, potatoes, carrots, bamboo shoots and string beans

Total:     1 hour (30 min prep)

Style:     Authentic Cambodian

Yield:     12 servings

Level:     Medium


3 cups of olive oil to deep fry potatoes

2 cups Yukon Gold potatoes (1” cube)

4 tablespoons cooking oil

4 tablespoons Angkor Curry Powder

1 can (14 oz) coconut cream

3.5 ounces Angkor Lemongrass Paste

1 pound of chicken thighs (1” cubed)

2 13.5oz cans 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)

* Substitute string beans with green beans

Serving Suggestions

Serve with a slice of toasted baguette, steamed rice, soba noodles, or angel hair pasta.


Deep fry potato cubes in oil over medium-high heat. Set aside.  

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 milk), stir until coconut cream becomes translucent and the mixture is uniform.

Add lemongrass paste; continue cooking until mixture begins to stick together. 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.  

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.