Khmer Red Chicken Curry
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.
|2 chicken (1800 gram) Maryland cut into chunky pieces with bones
|3 teaspoon of vegetable oil
|2 teaspoon of red kreoung paste (curry paste)
|1 teaspoon of shrimp paste
|3 teaspoon of fish sauce
|2 teaspoon of palm sugar
|1 teaspoon of salt
|1 cup of coconut milk/cream
|3 cups of 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 to make Special Cambodia Red Chicken Curry
- 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.
Serve hot with rice vermicelli noodles or sliced french style baguette. Enjoy chicken curry with me
Related Recipe: Easy Cambodian Chicken Lemon Soup
Serving Size: 6
Calories Per Serving: 690