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Cambodian lemongrass chicken

This very tasty dish is a staple at Cambodian restaurants, now it can be yours at home. Cambodian lemongrass chicken combines delicious flavours and can be served with rice if desired.


  • 2 tablespoons fish sauce
  • 3 garlic cloves, crushed
  • 1 tablespoon curry powder
  • ½ teaspoon salt
  • 3 ½ tablespoons palm sugar
  • 500 grams chicken thighs, sliced into 1cm by 6cm lengths
  • 3 tablespoons water
  • 3 tablespoons cooking oil
  • 2 fresh lemongrass stalks, finely minced
  • 1 large onion, finely diced
  • 3 chilies, seeded and minced


In a bowl, combine the fish sauce, garlic, curry powder, salt and 1 ½ teaspoons sugar. Add the chicken to coat.

In a hot skillet, sautee the lemongrass with the onion and chilies in a little oil until fragrant.

Add the palm sugar and cook to caramelize, then add the water to stop it from burning. Set aside in a bowl.

Add a little more oil to the skillet, then caramelize the chicken until cooked through. Add back the sauce and simmer until the chicken is cooked through and the sauce is thickened

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