Cambodian Lemongrass Chicken Curry

Cambodian Lemongrass Chicken Curry, often known as Khmer Kari Sach Moan, is a beautifully aromatic and gently spiced curry that reflects the heart of Cambodian home cooking. Unlike many fiery Southeast Asian curries, this dish is mellow, fragrant, and comforting, allowing fresh herbs like lemongrass, garlic, and kaffir lime leaves to shine. Coconut milk gives the curry a creamy body, while traditional spices add warmth without overpowering the palate.

It’s the kind of dish that feels soulful and nourishing—perfect for family meals, festive gatherings, or whenever you crave something cozy yet exotic. This curry is deeply rooted in Cambodian culinary traditions and is often served at celebrations, making it both culturally rich and incredibly satisfying.

Why I Love This Recipe

I love this recipe because it strikes a perfect balance between aroma, creaminess, and subtle spice. The lemongrass infuses the curry with a fresh citrus note that instantly lifts the dish, while coconut milk smooths everything into a comforting sauce.

It’s also incredibly versatile—you can adjust the vegetables, protein, or spice level without losing its authentic character. Most of all, it’s a curry that feels warm and inviting rather than heavy, making it enjoyable for both curry lovers and beginners.

Why This Is a Must-Try Dish

• Mild yet deeply flavorful—ideal for all spice tolerances
• Showcases authentic Cambodian flavors rarely found in everyday cooking
• Perfect for special occasions or comforting weeknight meals
• Pairs beautifully with rice, bread, or noodles
• Naturally gluten-free and easy to adapt

Recipe Overview

• Course: Main Course
• Cuisine: Cambodian (Khmer)
• Preparation Time: 20 minutes
• Cooking Time: 40 minutes
• Total Time: 60 minutes
• Servings: 4
• Calories (approx.): 420 kcal per serving

Ingredients

For the Curry Paste

• 2 stalks lemongrass (tender inner parts, finely chopped)
• 4 cloves garlic
• 1 small onion or shallots, chopped
• 1-inch piece galangal or ginger
• 1 tsp turmeric powder
• 1 tsp coriander powder
• ½ tsp cumin powder
• 1–2 dried red chilies (optional, for mild heat)

For the Curry

• 600 g chicken (bone-in pieces preferred)
• 2 tbsp vegetable oil
• 1 can (400 ml) coconut milk
• 1 cup chicken stock or water
• 2 potatoes, peeled and cubed
• 2 carrots, sliced
• 1 onion, sliced
• 2 kaffir lime leaves (optional)
• 1 tbsp fish sauce
• Salt to taste
• 1 tsp sugar (palm sugar preferred)

Cooking Directions (Quick Method)

1. Prepare the curry paste by blending or pounding all paste ingredients into a smooth mixture.
2. Heat oil in a pot and sauté the curry paste until fragrant.
3. Add chicken and cook until lightly sealed.
4. Pour in coconut milk and stock, then bring to a gentle simmer.
5. Add vegetables and seasonings.
6. Cook until chicken is tender and vegetables are soft.
7. Adjust seasoning and serve hot.

Step-by-Step Preparation Method

1. Prepare Lemongrass: Remove tough outer layers and finely chop the tender inner stalks.
2. Make Curry Paste: Blend lemongrass, garlic, onion, galangal, turmeric, coriander, cumin, and chilies into a thick paste.
3. Sauté Paste: Heat oil in a deep pot over medium heat. Cook paste for 3–4 minutes until aromatic.
4. Add Chicken: Stir in chicken pieces and cook until lightly browned.
5. Add Liquids: Pour in coconut milk and stock. Stir gently and bring to a low simmer.
6. Add Vegetables: Add potatoes, carrots, onion, and kaffir lime leaves.
7. Season: Stir in fish sauce, sugar, and salt.
8. Simmer: Cover and cook for 25–30 minutes until chicken is tender.
9. Final Taste: Adjust seasoning and remove from heat.

How to Serve

Serve Cambodian Lemongrass Chicken Curry hot with steamed jasmine rice, Cambodian rice noodles, or crusty bread. Garnish with fresh cilantro or sliced red chilies for color. Traditionally, it’s enjoyed family-style, shared from a large bowl at the center of the table.

Recipe Tips

• Use bone-in chicken for deeper flavor
• Keep the heat gentle to prevent coconut milk from splitting
• Fresh lemongrass makes a big difference—avoid dried if possible
• Taste and adjust seasoning near the end

Variations

1. Vegetable Lemongrass Curry

Replace chicken with tofu or mushrooms and add pumpkin, green beans, or eggplant.

2. Seafood Lemongrass Curry

Use prawns or fish fillets; add them in the last 10 minutes of cooking.

3. Spicier Version

Add fresh red chilies or a spoon of Cambodian chili paste for extra heat.

4. Lighter Curry

Use half coconut milk and half stock for a less creamy version.

Freezing and Storage

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Freeze for up to 2 months.
• Reheating: Thaw overnight in the fridge and reheat gently on the stove.

Special Equipment Needed

• Blender or mortar and pestle (for curry paste)
• Heavy-bottomed pot or Dutch oven
• Sharp knife and chopping board

Frequently Asked Questions (FAQ)

Q: Is this curry spicy?
A: No, it’s traditionally mild. Heat is optional.

Q: Can I use store-bought curry paste?
A: Yes, but homemade paste gives the most authentic flavor.

Q: Can I make this dairy-free?
A: It’s already dairy-free—coconut milk is used instead of cream.

Q: What can I substitute for kaffir lime leaves?
A: Lime zest or bay leaves work as mild alternatives.

Conclusion

Cambodian Lemongrass Chicken Curry is a gentle, aromatic dish that beautifully showcases the elegance of Khmer cuisine. With its creamy coconut base, fragrant lemongrass, and comforting spices, it’s a recipe that warms both body and soul. Whether you’re exploring Cambodian food for the first time or looking for a soothing curry to add to your rotation, this dish is a flavorful, memorable must-try that brings tradition and comfort to your table.