Kari sach mao’n: chicken potato curry coconut

This curry is a sweet version of green or yellow curry. Long beans and sweet potatoes are the vegetables listed in this recipe, but you can also add pumpkin, okra and miniature corn.
To make curry paste, lemongrass leaves are added to the ordinary curry paste.
Course Main Course
Cuisine khmer
Servings 2 portions

Ingredients

  • 200 gr chicken breast slice
  • 50 gr long beans cut into pieces
  • 50 gr sweet potato
  • 1 gr Khmer curry paste
  • 20 gr onion
  • 20 gr carrot
  • 1 tbs sugar
  • 1 tbs vegetable oil
  • 250 ml vegetabke stock or water
  • 1/2 tbs salt
  • 1 tbs sweet basil leaves
  • 1 cup coconut milk
  • 1 tbs fish sauce

Instructions

  • 1. In a saucepan, heat the vegetable oil. Add the curry paste and cook for 3 minutes or until the mixture is fragrant, stirring constantly.
    2. Then add clear water or broth and vegetables to the chicken. Then sugar and salt, fish sauce and simmer gently until vegetables are tender and well cooked.
    3. Add the coconut milk and let it simmer for another 5 minutes or until all the flavors are mixed. Adjust the seasoning to your taste if necessary.
    4. Serve with rice and garnish with basil.
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