Kary Sach Moun
Mild curry flavor in creamy coconut milk with onions, potatoes, carrots, bamboo shoots and string beans
Total: 1 hour (30 min prep)
Style: Authentic Cambodian
Yield: 6 servings
3 cups of olive oil to deep fry potatoes
2 cups Yukon Gold potatoes (1” cube)
4 tablespoons cooking oil
4 tablespoons Angkor Curry Powder
1 can (14 oz) coconut cream
3.5 ounces Angkor Lemongrass Paste
1 pound of chicken thighs (1” cubed)
2 13.5oz cans chicken broth
½ cup onions (½” pieces)
10.5 ounces bamboo shoots (sliced)
1 cup carrots (1” cubed)
1 cup string beans (cut to 1”)*
salt to taste (about 1 teaspoon)
* Substitute string beans with green beans
Serve with a slice of toasted baguette, steamed rice, soba noodles, or angel hair pasta.
Deep fry potato cubes in oil over medium-high heat. Set aside.
Heat curry powder in oil over low heat; stir until oil turns red. Add 4 tablespoons of coconut cream (the top portion of the coconut milk), stir until coconut cream becomes translucent and the mixture is uniform.
Add lemongrass paste; continue cooking until mixture begins to stick together. Add chicken; increase the heat to medium and sauté until meat is evenly seared. Add ½ cup of broth, onion, bamboo, mix well, bring to soft boiled, then reduce heat, and simmer for 5-8 minutes, stir halfway through.
Turn heat on medium-high; add carrots and remainder of broth; cover and bring to rolling boil. Reduce heat and simmer until the carrots are done. Add string beans; bring to boil. Add remaining coconut cream; bring to soft boil. Turn off the heat add fried potato. Add salt to taste.