Khmer Chicken Curry With Long Beans and Pumpkin

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Khmer Chicken Curry With Long Beans and Pumpkin

Khmer Chicken Curry With Long Beans and Pumpkin

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Prep Time 20 minutes
Cook Time 40 minutes
Course Dinner, Main Course
Servings 6
Calories 560 kcal


  • Food Processor


  • 2 tbsp coconut oil
  • 750 g chicken thighs free range, sliced
  • 1 red onion sliced
  • 400 ml coconut milk
  • 1 tbsp tamarind puree
  • 400 g firm pumpkin cut into 3 cm pieces
  • 150 g long beans sliced in half
  • 1 tbsp fish sauce
  • 1 lime juiced
  • handful of basil leaves
  • handful of coriander leaves
  • ¼ cup roasted peanuts roughly chopped


  • 4 cm galangal peeled
  • 4 garlic cloves peeled
  • 1 stalk lemongrass trimmed and sliced
  • 1 shallot peeled
  • 5 kaffir lime leaves
  • 1 tsp turmeric
  • 1 tsp ground cardamom
  • 1 ½ tsp white peppercorns (black is fine though)
  • 1 tbsp coconut sugar


  • For Khmer paste process all ingredients with ¼ cup water until very smooth paste.
  • Heat coconut oil in large deep frying pan, add Khmer paste and cook for five minutes or until fragrant.
  • Add chicken and onion and cook further five minutes or until onion softens.
  • Add coconut milk and pumpkin and cook until pumpkin is tender. Add beans cook for further five minutes. Then add fish sauce and lime juice to taste.
  • Top with chopped nuts, torn basil and coriander leaves to serve.


Calories: 560kcalCarbohydrates: 22gProtein: 26gFat: 43gSaturated Fat: 23gCholesterol: 123mgSodium: 376mgPotassium: 858mgFiber: 2gSugar: 6gVitamin A: 5989IUVitamin C: 17mgCalcium: 74mgIron: 5mg
Keyword chicken, curry, pumpkin
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