Khmer Curry (Gluten Free)

Video recipe for 8-10 serving size

The list below is for 2-4 serving size


2-3 tablespoons of Sou Family Recipes’ traditional Khmer lemongrass seasoning

2lb of chicken

1 tablespoon of shrimp paste (optional: is a salty taste)

1 tablespoon of peanuts

2 tablespoons of oil

2 teaspoons of chicken bouillon powder (optional: gives a salty taste)

1 tablespoon of red chile paste (optional: link on recipe for chile paste. This link to the video is not associated with Sou Family Recipes, but this was great and quick tutorial on how to make it.)

1-2 lb of string bean (optional)

1 can of coconut cream or milk (We like cream better because it gives it a stew like thickness)

1-2 cups water

half a teaspoon of salt (if you are not going to use shrimp paste and chicken bouillon, add more salt to taste at the end to get it tasting flavorful)

1-2 tablespoons of sugar

1 Russet potato (Not in the video because we didn’t have any at the time, but you would add this in the beginning after you add the lemongrass seasoning)

1-2 lb of carrots (add this together with the potato)

How to eat this: 

  1. Khmer people usually eat curry with french baguette. Toast the french baguette in a oven until toasty. Slice the bread and dip in the curry – delicious!
  2. You can also eat it with rice or white flour noodles.


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