Sunday, September 1, 2013

Khmer style Chicken and Pumpkin Curry

Curry Paste
1 tsp of minced ginger
2tsp minced garlic
1 stalk lemon grass, white only
1tsp turmeric
1 tsp cardamom ground
1 tsp white pepper
1/2 tsp black pepper
2tsp minced chilli

Grind or process to a paste

In a large pan add and heat vegetable oil and fry the paste until fragrant
1 sliced onion
4 chicken thighs cut into bite sized pieces
400gms pumpkin cut into 3cm pieces
400mls coconut milk
1 tbs fish sauce
Juice of 1 lime
Fresh sliced green beans
Cook until chicken is cooked and pumpkin is soft

Serve on steamed rice with peanuts and corriander

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