Khmer Chicken Red Curry Recipe

A close cousin of the traditional Thai red curry, the Cambodian or Khmer red curry is also similar to its Thai counterpart but less spicy. The flavorsome coconut-milk-based curry is a traditional preparation in Cambodia and can be made with beef, chicken or fish, eggplant, green beans, potatoes, fresh coconut milk, lemongrass, and kroeung. Usually made on special occasions like festivals, parties, and gathering, the curry is conventionally served with French bread but can also be had with noodles or rice. This delish recipe guides you through an authentic Khmer curry to light up your meal.

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Cambodian Chicken Red Curry

A mildly hot Cambodian red curry with chicken.

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Course

Main Dish

Cuisine

Asian, Cambodian

Prep Time

5 minutes

Cook Time

45 minutes

Servings

people MetricUS Imperial

Ingredients

For the Red Kroeung Paste

• 2 lemongrass stalks outer leaves discarded and roughly chopped
• 4 garlic cloves peeled
• 2 Shallots peeled and chopped
• 1 kaffir lime leaf
• zest of half lime
• 1 inch fresh ginger peeled and roughly chopped
• 1 bird's eye chili
• 2 dried red peppers

For the Red Curry

• 8 chicken thighs on the bone, each cut into 2 pieces
• 2 tbsp vegetable oil
• 2 tbsp red kreoung oaste
• 1 large onion cut into large chunks
• 8 French Beans cut into 2 cm pieces
• 1 small aubergine cut into 2 cm pieces
• 1 medium sweet potato cut into 2 cm pieces
• 1 Potato cut into 2 cm pieces
• 1 tsp shrimp sauce
• 2 tbsp fish sauce
• 2 tbsp palm sugar
• 1/2 tsp Salt
• 250 ml coconut milk/cream
• 250 ml Water

Course Main Dish Cuisine Asian, Cambodian Prep Time 5 minutes Cook Time 45 minutes Servings people MetricUS Imperial Ingredients For the Red Kroeung Paste 2 lemongrass stalks outer leaves discarded and roughly chopped 4 garlic cloves peeled 2 Shallots peeled and chopped 1 kaffir lime leaf zest of half lime 1 inch fresh ginger peeled and roughly chopped 1 bird's eye chili 2 dried red peppers For the Red Curry 8 chicken thighs on the bone, each cut into 2 pieces 2 tbsp vegetable oil 2 tbsp red kreoung oaste 1 large onion cut into large chunks 8 French Beans cut into 2 cm pieces 1 small aubergine cut into 2 cm pieces 1 medium sweet potato cut into 2 cm pieces 1 Potato cut into 2 cm pieces 1 tsp shrimp sauce 2 tbsp fish sauce 2 tbsp palm sugar 1/2 tsp Salt 250 ml coconut milk/cream 250 ml Water

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Instructions

For the paste

1. Blend all the paste ingredients until smooth and deep red. Add a tablespoon of water if required.

For the red curry

1. Heat the oil and paste in a large heavy bottomed pan on a medium heat. Stir for one minute.
2. Add the chicken and 100 ml coconut and cook for a couple of minutes.
3. Add the vegetables and stir.
4. Add water, remaining coconut and season with fish sauce, salt and sugar. Stir and simmer for 30 minutes or until the chicken is cooked through.
5. Serve hot.