Special Cambodia Red Chicken Curry
Savor the Flavors of Cambodia: Special Cambodia Red Chicken Curry
Immerse yourself in the culinary delights of Cambodia with the Special Cambodia Red Chicken Curry, a dish cherished for its delectable taste and vibrant red hue. Among the most delicious Asian recipes, this curry holds a special place in Cambodian culture, typically prepared for significant events and celebrations.
A Feast for the Senses
True to its name, the Cambodia Red Chicken Curry boasts a striking red appearance, but don’t be misled by its color; unlike its spicier Thai counterpart, Khmer red curry offers a milder, more approachable heat. The dish is coconut-milk-based, featuring chunky pieces of chicken, eggplant, green beans, potatoes, fresh coconut milk, lemon grass, and the essential kroeung—a blend of aromatic spices. This flavorful combination creates a balance of salty and spicy notes, making it a delightful and easy-to-enjoy dish.
A Culinary Masterpiece for Special Occasions
Khmer red curry is not an everyday fare; instead, it is reserved for special occasions such as weddings, family gatherings, and religious holidays like Pchum Ben (Ancestor’s Day). The dish serves as a symbol of honor and reverence for ancestors, enhancing the significance of these celebrations. Traditionally, it is served with bread, a soft and sweet accompaniment that complements the savory and spicy curry, resulting in a perfect fusion of flavors.
Simple Elegance in Preparation
Crafting this culinary masterpiece is a straightforward process. The recipe calls for chicken, 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 method involves cooking the kroeung paste with chicken, coconut, and vegetables in a pot, allowing the flavors to meld into a rich and aromatic curry. This delightful dish can be served hot with rice vermicelli noodles or sliced French-style baguette, creating a wholesome and satisfying meal that encapsulates the essence of Cambodian cuisine.
|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.
Related Recipe: Grilled Ginger Chicken Wings
Serving Size: 6
Calories Per Serving: 690