Yannick Cam's Curry Chicken Recipe

Name: Yannick Cam's Curry Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 small red dried chilies; 2 slices dried laos or galangal (see note); 2 tablespoons fresh lemon grass (see note); 1 tablespoon ground cardamom; 1 tablespoon ground cumin; 1 tablespoon ground coriander; 1 tablespoon shrimp paste (see note); 1 tablespoon black peppercorns, crushed; 2 tablespoons chopped shallots; 2 chicken breasts, split, skinned, boned and cut in thin strips; 2 tablespoons peanut oil; 12 ounces unsweetened coconut milk (see note); 1 lime leaf, slivered, or 1/2 teaspoon grated lime rind; 1 teaspoon Vietnamese fermented fish sauce, nuoc mam (see note); Steamed rice

Servings: persons

8 small red dried chilies
2 slices dried laos or galangal (see note)
2 tablespoons fresh lemon grass (see note)
1 tablespoon ground cardamom
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon shrimp paste (see note)
1 tablespoon black peppercorns, crushed
2 tablespoons chopped shallots
2 chicken breasts, split, skinned, boned and cut in thin strips
2 tablespoons peanut oil
12 ounces unsweetened coconut milk (see note)
1 lime leaf, slivered, or 1/2 teaspoon grated lime rind
1 teaspoon Vietnamese fermented fish sauce, nuoc mam (see note)
Steamed rice

1
Cover the chilies and the laos with hot water and soak about 30 minutes, until soft.
2
Place the chilies and one piece of the laos in a food processer or blender along with the lemon grass, cardamom, cumin, coriander, shrimp paste, peppercorns and shallots.
3
Process to a fine paste.
4
Heat a large skillet and add the oil.
5
Add the curry paste, saute a minute or two, then add the chicken strips and stir-fry to separate the chicken pieces.
6
Add the coconut milk.
7
Stir in the remaining piece of laos, the lime leaf and fish sauce.
8
Simmer, stirring, until the chicken is cooked through.
9
Serve with steamed rice.

206

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 small red dried chilies, 2 slices dried laos or galangal (see note), 2 tablespoons fresh lemon grass (see note), 1 tablespoon ground cardamom, and more.

Yes, Yannick Cam's Curry Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Yannick Cam's Curry Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions