Cambodian Chicken Red Curry
User Reviews
5
Cambodian Chicken Red Curry
Description
Cambodian Chicken Red Curry is built around a freshly blended red kroeung paste, featuring lemongrass, garlic, shallots, kaffir lime leaves, ginger, turmeric, galangal, chili, and dried red peppers, giving the curry its deep red color and aromatic complexity. The paste is combined with chicken thighs, coconut milk, and a mixture of vegetables including eggplant, yardlong beans, and potatoes, creating a balance of flavors and textures.
The curry is cooked by first sautéing the paste with oil, then simmering with chicken and coconut milk, followed by the addition of vegetables and seasonings like fish sauce, shrimp paste, and palm sugar. The result is a rich, tender stew that balances spicy, savory, and sweet notes.
Serve this curry with French bread, rice, or noodles to complement the creamy sauce and provide a satisfying meal that highlights traditional Cambodian flavors.
Any leftover kroeung paste can be frozen for later use. The balance of spices and the use of fresh ingredients are key to the authentic taste of this curry.
Ingredients
Red Kroeung Paste
- 2 lemongrass outer leaves discarded and tender insides roughly chopped, stalks
- 4 garlic minced, cloves
- 2 shallot peeled and chopped
- 2 kaffir lime leaves cut into thin strips (or the zest of two limes)
- 1 inch ginger peeled and chopped, fresh
- 1 Tablespoon Turmeric peeled and grated or finely minced (or 1 teaspoons of ground turmeric powder, fresh
- 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 red peppers seeds and stems removed, rehydrated by soaking in hot water for 10 minutes (reserve 3/4 cup of the water!, dried
Curry
- 3 Tablespoons vegetable oil
- 6-10 Tablespoons red kroeung paste to taste
- 8 chicken thigh each cut into 2 pieces, bone-in
- 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
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
- The red kroeung paste can be made ahead and frozen for future curries.
- The dish pairs well with French bread, rice, or noodles to soak up the sauce.
- Adjust the amount of red kroeung paste to taste depending on desired spice level.
- Use fresh kaffir lime leaves or lime zest to maintain authentic aroma.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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