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Cambodian Chicken Red Curry

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.  

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 8 servings
Calories: 524 kcal
Course: Dinner
Cuisine: Asian

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

Instructions

Kroeung Paste
    Cup of Yum
  1. 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
  1. 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.
  2. 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.
  3. Add the onion, beans, eggplant, and potatoes and stir to combine.
  4. 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.
  5. 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

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

% 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.