3 tablespoons coconut oil
1 bottle (1.8 oz) Cambodian Curry Powder
1 can (13.5 oz) coconut milk
3 ounces Angkor Lemongrass Paste (½ jar)
¾ pound of chicken thighs (1” cubed)
1 teaspoon salt
3½ cup water
½ cup onions (½” pieces)
1 cup potatoes (½” cubed)
1 cup carrots (¼” cubed)
1 cup green beans (cut to 1”)
½ pound baby spinach
Place spinach on bottom of each serving bowl, top with the hot curry. Serve with toasted baguette.
This dish also pairs well with steamed rice, soba noodles, or angel hair pasta.
Mild curry flavor in creamy coconut milk with onions, potatoes, carrots, and green beans. Served on a bed of fresh spinach.
Heat curry powder in coconut oil over medium 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 and sauté until meat is evenly seared. Add ½ cup of water, mix well, reduce heat, and simmer for 5-8 minutes, stir halfway through.
Turn heat on high, add onion, potatoes, carrots, water, put lid back on, and bring it to rolling boil. Reduce heat and simmer until the potatoes are done. Add in green bean, bring to rolling boil. Add coconut milk, bring to soft boil.
Kary Sach Moun