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.
Notes
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.
