Cambodian Yellow Chicken Curry Recipe


8 regular size portions/4 massive North American size portions (yes we can be pigs)

What you need:

1                     Yellow curry paste recipe <— click that link

30    grams   Prahok (Cambodian salted, fermented fish paste)

1                     Large white onion, medium dice

1                     Large white potato, medium dice

150  grams   Snake beans/Chinese long beans

400 grams   Chicken thigh meant, medium dice

70   grams    Roasted peanuts, crushed

30   ml          Vegetable oil

300 ml         Water

15    ml          Chilli oil


Notes and substitutions:

This curry is always eaten with rice as in most dishes in South East Asia. Jasmine rice is the preferred rice of choice in Cambodia so you can cook 1 x jasmine rice recipe.

Prahok – This ingredient may be very hard to find but you can substitute belacan or shrimp paste

Coconut milk – It is important that you find good quality coconut milk which has 85% extract or more and without thickeners or emulsifiers. Most ones you find will be watered down. If this is the case, you may have to add double the coconut milk and cut back on the water in this recipe.

This recipe yields 4 – 6 very large portions to suit the huge North American diet, but you can basically half this recipe to make 4 smaller portions like they eat in Cambodia.

Snake beans – You can substitute this with regular green beans if you like.


We learnt this yellow chicken curry recipe from Baitong Restaurant in Phnom Penh, Cambodia.

Try this recipe out and tell us what you think!

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World travellers, Chefs and television personalities. Without Borders take food, travel and adventure and make short videos that has been turned in to a television series called Chefs Run Wild.


  1. The Best Yellow Curry Paste Ever! - November 22, 2013

    […] can also watch a video of how to make Cambodian yellow chicken curry as well as the […]

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