Special Khmer Red Chicken Curry is celebrated as one of the most delicious Asian recipes, particularly favored in Cambodia for significant events. Despite its vibrant red appearance, this curry is known for its milder spice level compared to its Thai counterpart, making it accessible and enjoyable for a wide range of palates.

This coconut-milk-based Khmer red curry is typically made with beef, chicken, or fish, combined with eggplant, green beans, potatoes, fresh coconut milk, lemongrass, and kroeung (a Khmer spice paste). The curry is not only flavorful but also versatile, often served with soft and sweet bread that complements the savory and spicy nature of the dish. Traditionally reserved for special occasions like weddings, family gatherings, and religious holidays such as Pchum Ben (Ancestor’s Day), this curry holds cultural significance as a symbol of honor to ancestors.

The ingredients for the Chicken Curry include chicken Maryland pieces, vegetable oil, red kroeung paste, shrimp paste, fish sauce, palm sugar, salt, coconut milk, water, brown onions, snake beans, aubergine, sweet potato, and white potato. The cooking process involves sautéing kroeung paste in oil, adding chicken and coconut, incorporating vegetables, and letting the curry simmer with seasonings for 20 minutes on low heat.

To enjoy this flavorful Khmer Red Chicken Curry, it can be served hot with rice vermicelli noodles or sliced French-style baguette. The recipe emphasizes simplicity, speed, and taste, making it an ideal choice for a satisfying family dinner. As the final note suggests, “Please Enjoy” the rich and aromatic experience that Khmer Red Chicken Curry brings to the table.

Khmer Red Chicken Curry

Recipe by Cambodia Recipe

5.0 from 2 votes

Course: CurryCuisine: CambodianDifficulty: Difficult

Servings

6

servings

Prep time

30

minutes

Cooking time

1

hour 

Calories

690

kcal

Total time

1

hour 

30

minutes

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

Ingredients

Metric US

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

• 3 teaspoon 3 vegetable oil

• 2 teaspoon 2 red kreoung paste (curry paste)

• 1 teaspoon 1 shrimp paste

• 3 teaspoon 3 fish sauce

• 2 teaspoon 2 palm sugar

• 1 teaspoon 1 salt

• 1 cup 1 coconut milk/cream

• 3 cups 3 water

• 2 2 brown onions cut into quarters

• 4 4 snake beans cut into 2 inch pieces

• 1 small 1 aubergine cut lengthwise into 2 inch pieces

• 1 1 sweet potato

• 1 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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Related Recipe: Easy Cambodian Chicken Lemon Soup