Special Khmer Red Chicken Curry is one of the most delicious Asian recipes. People in Cambodia like cooking this food in big events only.

As it name, this food looks totally red. However, Khmer red curry is as not as spicy as in Thailand, so it is much easier to enjoy.

Khmer red curry is kind of coconut-milk-based, made from beef, chicken or fish, eggplant, green beans, potatoes, fresh coconut milk, lemon grass and kroeung. To fulfill the food, Cambodians often serve Khmer red curry with bread. Bread is soft and sweet while curry is salty and spicy, which is such a perfect combination. This delicious food is traditionally served at special occasions in Cambodia such as weddings, family gathering and religious holiday such as Pchum Ben or Ancestor’s Day to show honor to their ancestors.

Chicken Curry made with red curry paste, coconut milk and cooked in one pan. This chicken curry recipe is fast, easy to make, tasty and great as family dinner!

Khmer Red Chicken Curry

Recipe by Cambodia Recipe

5.0 from 2 votes

Special Khmer Red Chicken Curry is one of the most delicious Asian recipes. People in Cambodia like cooking this food in big events only.

Course: CurryCuisine: CambodianDifficulty: Difficult

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Servings

6

servings

Prep time

30

minutes

Cooking time

1

hour 

Calories

690

kcal

Total time

1

hour 

30

minutes

Ingredients

• 2 chicken (1800 gram) Maryland cut into chunky pieces with bones

• 3 teaspoon vegetable oil

• 2 teaspoon red kreoung paste (curry paste)

• 1 teaspoon shrimp paste

• 3 teaspoon fish sauce

• 2 teaspoon palm sugar

• 1 teaspoon salt

• 1 cup coconut milk/cream

• 3 cups water

• 2 brown onions cut into quarters

• 4 snake beans cut into 2 inch pieces

• 1 small aubergine cut lengthwise into 2 inch pieces

• 1 sweet potato

• 1 white potato

Directions

• In a large heated pot, add oil and kroeung paste. Stir for 1 min on medium temperature.
• Add Cambodia village chicken and half the coconut. Cook for 2 mins.
• Add potatoes, beans, aubergine and onion. Stir well.
• Add water, remaining coconut and season with fish sauce, salt and sugar. Stir to combine and let it simmer for 20 mins on low temperature.

Recipe Video

Notes

• Serve hot with rice vermicelli noodles or sliced French style baguette. Enjoy chicken curry with me

Nutrition Facts

• Serving Size: 6g
• Calories: 690kcal
• Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 231mg
• Sodium: 1057mg
• Carbohydrates: 29g
• Fiber: 7g
• Sugar: 8g
• Protein: 92g

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