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Mild Cambodian Chicken Samla Curry

Mild Cambodian Chicken Samla Curry

Rating
4.5rating out of 5

(4961 reviews from our customers)

Prep Time

30 min

Cuisine

Asian

This Cambodian-inspired curry may be mild, but it's packed with mouthwatering aromas from coconut, lemongrass and ginger. Serve with lemongrass-infused rice for a fragrant finish.

Prep Time

30 min

Cuisine

Asian

What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Red-pepper
1 red pepper
garlic-clove
1 garlic clove
fresh-ginger
15g fresh root ginger
Lemongrass-stalk
1 fresh lemongrass stalk
roasted peanuts
1 bag of roasted peanuts (25g) †
turmeric
1 tsp ground turmeric
green-beans
80g trimmed fine green beans
basmati-rice
100g basmati rice
kaffir-lime-leaves-(1)
3 dried kaffir lime leaves
Fish-sauce
1 fish sauce sachet (15ml) †
FLECKED coconut cream 50g
50g solid coconut cream
2 x 125g British chicken breast fillets
2 x 125g British chicken breast fillets
You Will Need
Rolling pin, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red pepper
  • 1 garlic clove
  • 15g fresh root ginger
  • 1 fresh lemongrass
  • 1 bag of roasted peanuts (25g)<span class="strong">†</span>
  • 1 tsp ground turmeric
  • 80g trimmed fine green beans
  • 100g basmati rice
  • dried kaffir lime leaves
  • 1 fish sauce sachet (15ml)<span class="strong">†</span>
  • 50g solid coconut cream
  • 2 x 125g British chicken breast fillets
Typical Values per 100g per serving
Energy 739 kJ
176 kcal
2532 kJ
604 kcal
Fat
of which saturates
7.4 g
5.2 g
25.4 g
17.7 g
Carbohydrate
of which sugars
14.7 g
2.2 g
50.4 g
7.6 g
Fibre 2.5 g 8.4 g
Protein 11.8 g 40.3 g
Salt 0.63 g 2.15 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red pepper
red pepper
1 garlic clove
garlic
15g fresh root ginger
Ginger (100%) Keep the Ginger chilled.
1 fresh lemongrass
fresh lemongrass
1 bag of roasted peanuts (25g)
roasted peanut 96%, rapeseed oil. May contain sesame & nuts
1 tsp ground turmeric
turmeric(100%)
80g trimmed fine green beans
trimmed fine green beans
100g basmati rice
basmati rice (100%)
dried kaffir lime leaves
dried kaffir lime leaves
1 fish sauce sachet (15ml)
anchovy (fish) 75%, salt, sugar. Produced in a factory that handles nuts, peanut, soya, mustard, sesame, and celery.
50g solid coconut cream
coconut 100%
2 x 125g British chicken breast fillets
Chicken breast
Allergens
  • Allergens highlighted by † (peanut, fish)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1

Boil half a kettle

Bash the lemongrass with a rolling pin, slice down the middle lengthways, remove the tough outer layers (keep them for later!) and chop the softer inner stem[s] finely

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Peel and finely chop (or grate) the garlic

2

Add the basmati rice, 250ml [500ml] cold water, outer lemongrass layers and a pinch of salt to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

3

Meanwhile, cut the chicken breasts into thin strips

Remove the coconut cream from the sachet[s] and chop it roughly

Dissolve the chopped coconut cream in 250ml [400ml] boiled water and add the kaffir lime leaves, fish sauce and 1 tsp [2 tsp] sugar – this is your coconut stock

4

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the chicken strips and ground turmeric and cook for 1-2 min

5

Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Once fragrant, add the sliced red pepperchopped garlic, ginger and lemongrass and cook for 2-3 min further

6

Cut the green beans in half

Add the coconut stock, green bean halves and a pinch of salt and cook for 7-9 min or until the chicken is cooked through (no pink meat!) and the sauce has thickened to a curry-like consistency – this is your mild Cambodian chicken samla curry

7

Meanwhile, chop the peanuts roughly (or bash them in a bag with the rolling pin!)

8

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Serve the mild Cambodian chicken samla curry with the lemongrass rice to the side

Tip: For fancy presentation, press the rice into small bowls and turn out

Garnish with the chopped peanuts

Enjoy!

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