Cambodian Curry

Rich, flavorful curry in coconut cream with onions, potatoes, carrots, bamboo shoots, string beans and wonderful lemongrass paste (kroeung).

Kary Sach Moun – Mild curry flavor in coconut cream with onions, potatoes, carrots, bamboo shoots and string beans.
Prep Time: 30 minutes
Cook Time: 30 minutes
Course: Soup
Cuisine: Cambodian
Keyword: bamboo shoots, Coconut, curry, lemongrass
Servings: 6
Calories: 629kcal
Author: Channy Laux


  • A small wok or frying pot for deep fry potato, and a pot of at least 5-quart for the soup


  • 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


  • 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 cream), 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.

Nutrition Facts

Calories: 629kcal | Carbohydrates: 24g | Protein: 19g | Fat: 52g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 1115mg | Potassium: 1037mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3749IU | Vitamin C: 27mg | Calcium: 72mg | Iron: 5mg


Serve with a slice of toasted baguette, steamed rice, soba noodles, or angel hair pasta.
* Substitutions:
  • String beans can be substitute with regular green bean
  • Coconut milk is a good substitution of the coconut cream for low calorie diet
Angkor Lemongrass Paste (Kroeung)

Cambodian Curry Powder has all of the aroma and flavors that is expected for curry powder, but not so strong.
Tried this recipe?Mention @AngkorFood or tag #angkorfood, thank you!

Published by Channy Laux

Channy Laux is a survivor of the Khmer Rouge genocide in Cambodia. She was thirteen-years-old when the Khmer Rouge took over the country in 1975. From 1975 to 1979, Channy endured starvation, horrendous working conditions, sickness and repeated separations from her family. In June of 1979, Channy arrived in Lincoln Nebraska as a refugee. After four years of no school and not knowing a word of English, she attended Lincoln High School; earned a Master of Science in Applied Mathematics from Santa Clara University and undergraduate degrees from the University of Nebraska-Lincoln. Channy worked in Silicon Valley as an engineer in the Aerospace and Biotech industries for 30 years. In 2017 Channy decided to focus on completing a promise that she made to herself as she and her family struggled to survive the Cambodian genocide. “If I ever make it out alive, I will make sure the world knows what happened to us.” Channy published her memoir “Short Hair Detention”, which receives multiple awards, including Nebraska’s 2018 Book Award. Channy is also founder of Angkor Cambodian Food. Her goal is to bring Cambodian cuisine into American kitchens, by providing authentic and hard to find ingredients along with easy to follow recipes. One of her creations Kroeurng (Lemongrass cooking paste) receives sofiTM Award from Specialty Foods and Innovation Foodservice Award from IFMA. Channy now balances her time between her business and educating communities on the Cambodian Genocide. She works with schools and other organizations to promote awareness of Cambodian Genocide. She is a member of Speakers Bureau for JFCS Holocaust Center.

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