Name: Cambodian Curry Noodle
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 2
Ingredients: 1 can of coconut milk or cream; 1/4 cup of homemade curry paste; 3 tablespoon of red curry paste; 5 star aniseeds; Half of chicken cut to bite size; 2 tablespoon of vegetable oil; 3 Potatoes cut to bite size; 3 to 4 carrots to bites size; 1 onion sliced; Sugar to your taste; Fish sauce to your taste; Water as needed; if you like you can use bamboo shoots and long beans instead of potatoes and carrots all up to you.; 2 stalk or lemongrass white part only thinly sliced; 2 to 3 big pieces of galangals thinly sliced; 7 Kaffir lime leaves thinly sliced; 1 tablespoon of salt; 7 cloves of garlic; 5 shallots; 1 big red dried Mexican pepper soaked wash thinly sliced; 1/2 teaspoon of turmeric; 1 tablespoon of shrimp paste; In a food processor or mortar and pestle pound everything to paste add shrimp paste last and set aside; Cucumber; Long bean; Bean sprouts; Thai basils; Cabbage; Thai chilies; Banana blossom and so on

Cambodian Curry Noodle

Cambodian Curry Noodle is a flavorful dish that combines rice noodles with a unique curry preparation. In this recipe, a blend of fresh curry paste is combined with red or yellow curry paste, often incorporating Thai red curry paste for an extra kick. The chicken curry base is prepared using coconut milk, homemade curry paste, red curry paste, star anise, bite-sized chicken pieces, vegetable oil, potatoes, carrots, sliced onion, sugar, and fish sauce. Additional ingredients like bamboo shoots and long beans can be used in place of or alongside the potatoes and carrots, allowing for customization.

To make the Kroeung Curry paste, lemongrass, galangal, Kaffir lime leaves, salt, garlic, shallots, dried Mexican pepper, turmeric, and shrimp paste are pounded together until a paste forms. This flavorful paste serves as a key component of the curry.

The cooking process involves heating oil in a large pot and frying the homemade and store-bought curry pastes until fragrant. Star anise is then added, followed by half of the coconut milk, creating a fragrant mixture. The chicken is introduced and cooked for approximately 15 minutes before adding water to cover the meat. Potatoes and carrots are then incorporated, along with the remaining coconut milk and additional water as desired. The curry simmers until the chicken and vegetables reach a tender consistency, and sliced onion is added for enhanced flavor. The taste is fine-tuned with adjustments of sugar and fish sauce, resulting in a rich and flavorful curry that may take up to an hour to fully develop its taste.

For the noodles, options include rice noodles typically used for Num Banch Chock, or even top ramen without the seasoning packages. To serve, the noodles are placed in a large bowl, topped with the curry soup, and garnished with an assortment of vegetables such as cucumber, long beans, bean sprouts, Thai basil, cabbage, Thai chilies, and banana blossom. Lime juice, salt, and sugar can be added to taste, creating a balanced and vibrant dish that offers a delightful fusion of flavors and textures.

To make chicken curry

1 can of coconut milk or cream
1/4 cup of homemade curry paste
3 tablespoon of red curry paste
5 star aniseeds
Half of chicken cut to bite size
2 tablespoon of vegetable oil
3 Potatoes cut to bite size
3 to 4 carrots to bites size
1 onion sliced
Sugar to your taste
Fish sauce to your taste
Water as needed
if you like you can use bamboo shoots and long beans instead of potatoes and carrots all up to you.

For the Kroeung Curry paste

2 stalk or lemongrass white part only thinly sliced
2 to 3 big pieces of galangals thinly sliced
7 Kaffir lime leaves thinly sliced
1 tablespoon of salt
7 cloves of garlic
5 shallots
1 big red dried Mexican pepper soaked wash thinly sliced
1/2 teaspoon of turmeric
1 tablespoon of shrimp paste
In a food processor or mortar and pestle pound everything to paste add shrimp paste last and set aside

For the vegetables

Cucumber
Long bean
Bean sprouts
Thai basils
Cabbage
Thai chilies
Banana blossom and so on

Directions to make Cambodian Curry Noodle

In a big pot add oil turn to medium heat until oil is hot then add curry paste both homemade and store bought fry until fragrant then add star aniseeds half can of coconut milk stir until all mix and bubble
Now add the chicken stir and cook for 15 minutes add water enough to cover the meat and cook until the meat is tender
Add Potatoes and carrots, the rest of the coconut milk and more water to your desire enough to cover the potatoes and carrots cook until the chicken and carrots is soft add onion cook till the flavor come together.
Taste and adjust the flavor with sugar and fish sauce.
Curry can take about 1 hour to cook for the best flavor.
For the noodle you can use rice noodle for Num Banch Chock or sometime I use top ramen just boil the noodle drain and don’t use any of the seasoning packages.

To serve Curry noodle

Put the noodle in a large bowl

Spoon the curry soup on top then add the vegetables, chili, lime juice salt and sugar as desire.

Enjoy

Related Recipe: Cambodian Lemongrass Fish