Khmer Chicken Curry Recipe: Fragrant Lemongrass and Coconut Harmony

This Khmer chicken curry brings the vibrant flavors of Cambodia to your kitchen with its perfect blend of fragrant lemongrass and creamy coconut. The dish captures the heart of traditional cooking with simple, fresh ingredients.

I’ve refined this recipe to balance the aromatic spices with the richness of coconut milk, creating a sauce that’s both complex and comforting. The chicken absorbs these bold flavors, making every bite deeply satisfying.

The key lies in blooming the spices in oil before adding the liquids, which releases their full potential. A slow simmer ensures the chicken stays tender while the sauce thickens to a velvety consistency.

Serve this curry over steamed jasmine rice to soak up every drop of the fragrant sauce. It’s a dish that feels both special and approachable for any weeknight meal.

Ingredients for Khmer Chicken Curry

Fragrant lemongrass, coconut milk, and tender chicken create this Cambodian-inspired dish with bold flavors.

The lemongrass and galangal are non-negotiable for authentic flavor. Asian markets are your best bet for fresh stalks and kaffir lime leaves—Trader Joe’s sometimes carries them too. Look for firm, pale yellow lemongrass with tight layers. Galangal can be tricky to find; ginger works in a pinch (though the flavor is milder). For the chicken, thighs stay juicier than breasts during the long simmer.

No fish sauce? Soy sauce or coconut aminos add the needed saltiness. Red curry paste brands vary—Maesri or Thai Kitchen are reliable. Short on time? Skip the galangal and double the lemongrass. The coconut milk should be full-fat for richness; light versions can separate. If you can’t find shallots, a sweet onion works (though the flavor profile changes slightly).

Lemongrass keeps 2-3 weeks in the fridge wrapped in a damp towel. Coconut milk cans last months unopened, but check the date. Leftovers taste even better the next day and freeze for up to 3 months. Always garnish with fresh cilantro just before serving.

Step-by-Step Instructions for Khmer Chicken Curry

Master the balance of aromatic herbs and creamy coconut with this authentic method.

Step 1: Prepare the Aromatic Base

Begin by bruising the 3 whole lemongrass stalks with the flat side of your knife, then cut them into 3-inch pieces. Peel and slice the 1 whole galangal into thin rounds. Thinly slice the 2 whole shallots and mince the 4 cloves garlic cloves.

These aromatics form the flavor foundation of your curry. Bruising the lemongrass releases its citrusy oils, while slicing the galangal and shallots ensures they infuse the dish evenly. Set these aside while you prepare the chicken.

Step 2: Sear the Chicken and Bloom the Curry Paste

Cut the 1.5 lb boneless chicken thighs into bite-sized pieces and pat them dry. Heat the 2 tbsp vegetable oil in a large pot over medium-high heat. Add the chicken and sear for 4-5 minutes until lightly browned on all sides. Remove the chicken and set aside.

In the same pot, add the 3 tbsp red curry paste and cook for 1-2 minutes until fragrant. This step deepens the paste’s flavors and removes any raw taste. Stir constantly to prevent burning.

Step 3: Build the Curry with Coconut Milk and Aromatics

Add the prepared lemongrass, galangal, shallots, and garlic to the pot with the curry paste. Stir for 30 seconds until the aromatics are well coated. Pour in the 2 cups coconut milk, stirring to combine. Add the 1 tbsp brown sugar, 2 tbsp fish sauce, 1 tsp salt, and 0.5 tsp black pepper.

Return the chicken to the pot and add the 4 pieces kaffir lime leaves, tearing them slightly to release their aroma. Bring the mixture to a gentle simmer, then reduce the heat to medium-low.

Step 4: Simmer to Perfection

Cover the pot and let the curry simmer for 25-30 minutes, stirring occasionally. The chicken should be tender and cooked through, and the sauce should thicken slightly. The coconut milk will reduce and intensify in flavor, while the aromatics will infuse the dish with their signature fragrance.

Taste and adjust the seasoning if needed. The balance of sweet, salty, and umami should be harmonious. If the sauce is too thick, add a splash of water to reach your desired consistency.

Step 5: Finish and Serve

Once the chicken is fully cooked and the flavors have melded, remove the pot from heat. Discard the lemongrass pieces and kaffir lime leaves. Stir in half of the 0.25 cup fresh cilantro, reserving the rest for garnish.

Serve the curry hot over steamed 2 cups jasmine rice, sprinkled with the remaining cilantro. The rice soaks up the rich, fragrant sauce beautifully, making every bite a perfect balance of flavors.

Wine and Beer Pairings for This khmer chicken curry

Light Beer Pairings

I love pairing this curry with a crisp Cambodian lager like Angkor Beer—its light body and subtle sweetness complement the coconut without overpowering the lemongrass. Singha from Thailand works too. 🍺

Fruity White Wines

A Riesling with a touch of sweetness balances the heat from the curry paste beautifully. Look for a German Kabinett or Alsace Riesling—their citrus notes echo the kaffir lime. Chill to 45-50°F for best results.

Rich Red Options

For red wine lovers, a lightly chilled Pinot Noir from Oregon offers red fruit flavors that work with the dish’s complexity. Avoid heavy tannins that clash with coconut milk. I prefer Domaine Drouhin for its approachability.

Asian-Inspired Cocktails

A lemongrass gin fizz (muddle 2 inches lemongrass with 1 oz gin, ½ oz lime juice, ½ oz simple syrup) mirrors the curry’s aromatics. Top with soda water and serve over ice. 💫

Non-Alcoholic Choices

Try coconut water with a squeeze of lime for a tropical pairing. Or brew lemongrass tea—steep 3 stalks in hot water for 5 minutes—to echo the curry’s star ingredient. Both cleanse your palate delightfully.

Frequently Asked Questions