Cambodian Chicken Red Curry
User Reviews
5.0
24 reviews
Excellent
Cambodian Chicken Red Curry
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Cambodian Chicken Red Curry, known as Somlar Kari Saek Mouan or sometimes Khmer Red Curry, is a rich, flavorful curry made with coconut milk, chicken, eggplant, green beans, potatoes, sweet potatoes, and a wonderful red curry paste called kroeung. It's similar to Thai red curry, but not as spicy.
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Ingredients
Red Kroeung Paste
- 2 lemongrass stalks outer leaves discarded and tender insides roughly chopped
- 4 cloves garlic minced
- 2 shallots peeled and chopped
- 2 kaffir lime leaves cut into thin strips (or the zest of two limes)
- 1 inch fresh ginger peeled and chopped
- 1 Tablespoon fresh turmeric peeled and grated or finely minced (or 1 teaspoons of ground turmeric powder)
- 2 inches galangal peeled and grated or finely minced
- 1/4 teaspoon kosher salt
- 1 Thai Chili pepper (aka bird's eye chili)
- 5 large dried red peppers seeds and stems removed, rehydrated by soaking in hot water for 10 minutes (reserve 3/4 cup of the water!)
Curry
- 3 Tablespoons vegetable oil
- 6-10 Tablespoons red kroeung paste to taste
- 8 bone-in chicken thighs each cut into 2 pieces
- 1 can coconut milk
- 1 large onion roughly chopped
- 5-8 yardlong beans cut into 2-inch pieces
- 1 small eggplant also known as aubergine, cut into 2-inch pieces
- 1 large white potato peeled, then cut into 2-inch pieces
- 1 medium sweet potato peeled, then cut into 2-inch pieces
- 2-3 Tablespoons fish sauce
- 1 teaspoon shrimp paste
- 2 Tablespoons palm sugar
- 1 teaspoon kosher salt
- 3-4 cups water
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Instructions
Kroeung Paste
- Combine the kroeung paste ingredients in a blender, adding the 3/4 cup reserved water from soaking the dried red peppers as needed and blending until a smooth paste forms. It should be a deep red color. Store any leftover kroeung paste in the freezer until ready to use.
Curry
- In a large heavy bottomed dutch oven or pot, heat the oil over medium heat. Add the kroeung curry paste and stir for one minute.
- Add the chicken and 1 cup of the coconut milk and stir to combine with the curry paste. Cook for 2 minutes to allow the flavors to develop.
- Add the onion, beans, eggplant, and potatoes and stir to combine.
- Add the remaining coconut milk and water, along with the fish sauce, shrimp paste, palm sugar, and salt. Increase the heat to medium-high just until the liquid comes to a boil, then decrease to medium-low and simmer for 20-25 minutes, until the chicken is cooked through and the vegetables are soft.
- Serve with french bread, rice, or noodles.
Notes
- Adapted from 196 Flavors, this traditional Cambodian red curry video, and this curry paste video from Dany Kao.
Nutrition Information
Show Details
Calories
524kcal
(26%)
Carbohydrates
25g
(8%)
Protein
28g
(56%)
Fat
35g
(54%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
5g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
149mg
(50%)
Sodium
890mg
(37%)
Potassium
912mg
(26%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
6185IU
(124%)
Vitamin C
52mg
(58%)
Calcium
76mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 524 kcal
% Daily Value*
| Calories | 524kcal | 26% |
| Carbohydrates | 25g | 8% |
| Protein | 28g | 56% |
| Fat | 35g | 54% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 149mg | 50% |
| Sodium | 890mg | 37% |
| Potassium | 912mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 6185IU | 124% |
| Vitamin C | 52mg | 58% |
| Calcium | 76mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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