Rich, flavorful curry in creamy coconut milk with onions, potatoes, carrots, bamboo shoots, string beans and wonderful lemongrass paste (kroeung).
- 2 cups safflower oil to deep fry potatoes
- 2 cups Yukon Gold potatoes 1” cubes
- 4 tbsp safflower oil
- 4 tbsp Angkor Cambodian Curry Powder
- 1 can 14 oz 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
- 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.
- 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 milk), stir until coconut cream becomes translucent and the mixture is uniform. Add lemongrass paste; continue cooking until mixture begins to stick together.
- 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.
- 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.
Serve with a slice of toasted baguette, steamed rice, soba noodles, or angel hair pasta. * String beans can be substitute with regular green bean