Cambodian Lemongrass Chicken Curry

1. 1

   Mix the water, curry powder, lemongrass powder, oil, and fish sauce with a fork to form a paste. Reserve.

2. 2

   Heat the coconut milk on low heat 5-6 minutes. Add the curry paste.

3. 3

   Add chicken, then add green beans. Simmer, covered, for about 30 minutes. Stir or shake pan occasionally, but try to make sure chicken stays at the bottom of the mix (green beans are less likely to have salmonella, so their cooking isn't as critical).

4. 4

   Curry is done when chicken is tender. Serve over rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.