Cambodian-Style Chicken Curry & Rice

Name: Cambodian-Style Chicken Curry & Rice with Green Beans & Fresh Chilli
Total time: 25 min
Yield: 2
Cuisine: Cambodian
Ingredients: 1 packet Jasmine rice; 1 packet Green beans; 1 Fresh Chilli; 1 packet Ginger & Lemongrass Paste; 1 packet Coconut Milk; 1 packet Fish Sauce & Rice Vinegar Mix; 320 g Chicken Breast; 1 drizzle olive oil; 1.25 cup water; 1 piece egg

with Green Beans & Fresh Chilli

Niamh KavanaghUpdated on August 20, 2026

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Calories

:

420 kcal

Protein

:

44.7g protein

Total

:

25 minutes

Difficulty

:

Easy

Allergens:

Wheat
Gluten
Fish
Soy
Sulphites
Eggs
Almond
Soy
Wheat
Milk
Fish
Cashew
Sesame
Gluten
Eggs
May contain traces of allergens

Transport your tastebuds to the vibrant streets of Southeast Asia with this beautiful twist on the traditional Cambodian 'Khmer Amok Trey'. Chicken breast are gently steamed in a rich, velvety coconut milk sauce infused with an aromatic ginger & lemongrass paste, then served over fluffy jasmine rice with tender green beans and a kick of fresh chilli for a truly spectacular meal.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Jasmine rice

1 packet

Green beans

1

Fresh Chilli

1 packet

Ginger & Lemongrass Paste

(May be present: Almond, Soy, Wheat, Milk, Fish, Cashew, Sesame, Gluten, Eggs)

1 packet

Coconut Milk

1 packet

Fish Sauce & Rice Vinegar Mix

(Contains: Wheat, Gluten, Fish, Soy, Sulphites May be present: Cashew, Almond, Sesame, Eggs, Milk)

320 g

Chicken Breast

Not included in your delivery

1 drizzle

olive oil

1.25 cup

water

1 piece

egg

(Contains: Eggs)

Nutrition

Energy (kJ)1760 kJ

Calories420 kcal

Fat27.3 g

of which saturates16.2 g

Carbohydrate18 g

of which sugars4.6 g

Dietary Fibre4.5 g

Protein44.7 g

Sodium618 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Lid

•Medium Pan

•Baking Paper

Cooking Steps

PDF

1

Preheat oven to 240°C/220°C fan-forced.
Add the water to a medium saucepan and bring to the boil.
Add jasmine rice, stir, cover with a lid and reduce heat to low.
Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

2

Meanwhile, trim green beans. Thinly slice fresh chilli (if using).
In a medium bowl, add ginger lemongrass paste, coconut milk, fish sauce & rice vinegar mix and the egg (optional), stirring until combined. Set aside.

TIP: The egg is optional, however it is traditional in this dish!

3

Cut deep slices, taking care to not slice all the way through, across chicken breast in 1cm intervals.

4

When the rice has 15 minutes remaining,
Place chicken in a baking dish and top with curry sauce.
Roast until cooked through, 14-18 minutes.

TIP: Chicken is cooked through when it is no longer pink inside.

5

When the chicken has 5 minutes remaining, add green beans and a splash of water to a microwave-safe bowl, then cover with a damp paper towel.
Microwave green beans on high until just tender, 2-4 minutes.
Drain any excess liquid, then season with salt and pepper. Cover to keep warm.