Cooking Cambodian



  • 3-ounces (½ jar) Apsara's Red Lemongrass Paste
  • 1 (13.5-ounce can) coconut milk
  • 1 tablespoon cooking oil (Optional)
  • 2 tablespoon red curry powder
  • ½ lb boneless skinless chicken thighs, cubed
  • 1 cup onion, diced
  • 1 cup long bean, cut ½” length *
  • 1 (8.5-ounce draine) can bamboo shoot tips, slice into wedges
  • 2 cups of water
  • ½ teaspoon salt

* Substitute: Long bean with string bean

Cambodian curry is creamy and sweet from the natural flavor of vegetables and light curry spice. Enjoy with rice, soba noodles or try it with toasted sweet French baguette.


1. Over low heat warm the lemongrass paste and top cream of coconut (¼ top part of the can that separated from the liquid part) until coconut cream is cleared.
2. Add oil and stir until mixture turns red.
3. Add curry powder, stir, add meat, stir to coat the meat with the paste and turn up the heat to medium-high to sear the meat.
4. Stir in onion, add ¼ cup of water, bring to boil
5. Reduce heat and simmer for 3 minutes
6. Turn heat to medium-high and stir in the bean and bamboo cook for 2 minute
7. Add the rest of water, bring to boil
8. Stir in the rest of coconut milk and let it softly boil for 1 minute
9. Add salt to taste


Cooking Time: 30 minutes (prep 15 min, cook 15 min)

Spicy Meter: Medium

Servings: 5

Serving Suggestion:  Serve with rice, soba noodles or french baguettes