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Cambodian Curry

30 Minute Cambodian Curry. You can make this with meat or veggie alternatives!

Serves: 4 Time: 30 minutes




  • 20g ginger

  • 6 lemon grass stalks

  • 1 tablespoon lime juice

  • 1 red chilli, deseeded and chopped

  • 20g garlic

  • 1 tablespoon apple cider/white wine/rice vinegar


  • 1 teaspoon coconut oil (or use olive oil if prefer)

  • 500g turkey/chicken breast, chopped or use tofu, sliced into 1 cm chunks

  • 200ml coconut milk

  • 200ml chicken stock

  • 1 teaspoon sugar

  • Handful of green beans, chopped

  • Lime wedges (optional)

  • 50g rice dry weight per person


  1. To make the curry paste blitz the paste ingredients in a blender until you have a smooth consistency. Once blended, set aside.

  2. Heat the coconut oil in a pan on a high heat and add the turkey/chicken/tofu and cook until brown. Once cooked remove from the pan and set aside.

  3. Reduce the heat to medium and add the paste to the pan, stirring consistently and cook for 3 minutes more.

  4. Add the meat/tofu back to the pan along with the coconut milk, stock and sugar.

  5. Reduce heat and simmer for 20 minutes until thickened. Throw a handful of chopped green beans into the curry 5 minutes before the end of cooking.

  6. Serve with rice.


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