Cambodian Chicken Red Curry
Sreyda recipe - Cambodian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4-5 stalks lemongrass (use only the tender bottom 6 inches, sliced thinly)
- 2-3 inches fresh galangal (peeled and sliced)
- 1 inches fresh turmeric (peeled and sliced (or 1 tsp turmeric powder))
- 2-3 cloves garlic
- 3-4 large shallots (peeled and roughly chopped)
- 3-4 dried red chilies (soak in hot water for 15 minutes to soften, or a small handful of fresh red chilies)
- 1/2 tsp shrimp paste (kapi, optional but adds deep umami flavor)
- 2 lbs about 1 kg chicken, bone-in and cut into pieces (chicken thighs or drumsticks are great for flavor)
- 1 tbsp cooking oil
- 2 cups coconut cream
- 1 cup coconut milk
- 1 large sweet potato (peeled and cut into 1-inch chunks)
- 1 cup small green eggplants (makheua poang or round Thai eggplants, halved)
- 1 cup long beans (snake beans, cut into 2-inch pieces)
- 2 tbsp fish sauce
- 1 tbsp palm sugar (or brown sugar, or to taste)
- Water or chicken broth (as needed)
- Fresh mint and cilantro for garnish
Instructions
- 1
In a mortar and pestle, pound the lemongrass, galangal, turmeric, and softened chilies until they form a coarse paste. This is the hardest part and may take some time.
- 2
Once the tough fibers are broken down, add the shallots, garlic, and shrimp paste (if using). Continue to pound until everything is well-combined into a fragrant, smooth paste.
- 3
Note: A food processor can be used as a shortcut, but a mortar and pestle will produce the most authentic texture and aroma.
- 4
Heat the cooking oil in a large pot or Dutch oven over medium heat.
- 5
Add the prepared Kroeung paste and stir-fry for 3-5 minutes, until it becomes very fragrant and the oil begins to separate from the paste. This is a crucial step for developing the curry's flavor.
- 6
Add the chicken pieces to the pot. Stir well to coat the chicken completely in the fragrant paste. Cook for about 5-7 minutes, until the chicken is browned on all sides.
- 7
Pour in the coconut cream and coconut milk. Stir to combine everything.
- 8
Add the sweet potatoes and a splash of water or broth if the curry seems too thick.
- 9
Season with fish sauce and palm sugar. Stir until the sugar is dissolved.
- 10
Bring the curry to a gentle simmer, then reduce the heat to low, cover, and let it cook for 20-30 minutes, or until the chicken is tender and the sweet potatoes are soft.
- 11
Add the green eggplants and long beans to the pot. Simmer for another 5-10 minutes, or until the vegetables are tender but not mushy.
- 12
Taste the curry and adjust the seasoning if needed. You may want to add more fish sauce for saltiness, sugar for sweetness, or a little more lime juice for tang if desired.
- 13
Serve the hot curry in a large bowl, garnished with fresh mint and cilantro. It is traditionally enjoyed with steamed jasmine rice, warm baguette slices, or fresh rice vermicelli noodles.