Khmer Chicken Curry with Sweet Potato and Lemongrass
A mild, fragrant Cambodian chicken curry with fresh lemongrass paste, coconut milk and soft sweet potato, nothing like a Thai curry.
- Time55 min
- LevelEasy
- Costabout £3.17 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Blitz the lemongrass, ginger, garlic, shallots, drained chillies, turmeric and coriander to a rough paste, adding a splash of water if needed.
- 2
Heat the oil in a wide pan over a medium heat. Fry the paste with the lime leaves and star anise for 4 minutes until it smells strongly of lemongrass and darkens.
4 min - 3
Add the chicken and stir for 3 minutes to coat and seal. Pour in the coconut milk and water and bring to a gentle simmer.
- 4
Add the sweet potato, carrot, fish sauce and sugar. Cover and simmer for 25 minutes, stirring now and then, until the chicken is tender and the sweet potato is soft.
25 min - 5
Meanwhile cook the rice in 600 ml water in a covered pan for 12 minutes and rest it covered for 10 minutes.
12 min - 6
Stir the lime juice into the curry and taste. Add a little more fish sauce if it needs it. Remove the star anise and lime leaves if you like, and serve over rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
