3 cups of safflower oil to deep fry potatoes
2 cups potatoes (1” cube)
4 tablespoons olive oil
4 tablespoons Angkor Curry Powder
1 can (13.5 oz) coconut milk
3.5 ounces Angkor Lemongrass Paste
1 teaspoon salt
1 pound of chicken thighs (1” cubed)
2 13.5oz cans chicken broth
½ cup onions (½” pieces)
5 ounces bamboo shoots (1” cubed)
1 cup carrots (1” cubed)
1 cup string beans (cut to 1”)*
* Substitute string beans with green beans
Serve with a slice of toasted baguette, steamed rice, soba noodles, or angel hair pasta.
Mild curry flavor in creamy coconut milk with onions, potatoes, carrots, bamboo shoots and string beans
Deep fry potato cubes in safflower oil over medium-high heat. Set aside.
Heat curry powder in olive oil over medium-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 and salt; continue cooking until mixture begins to stick together. Add chicken; increase the heat to medium-high and sauté until meat is evenly seared. Add ½ cup of broth, onion, bamboo, mix well, 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 coconut milk; bring to soft boil. Turn off the heat add fried potato.
Kary Sach Moun