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.

No additional tips available.

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

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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.

Yannick Cam's Curry Chicken

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