A close cousin of the traditional Thai red curry, the Cambodian or Khmer red curry is also similar to its Thai counterpart but less spicy. The flavorsome coconut-milk-based curry is a traditional preparation in Cambodia and can be made with beef, chicken or fish, eggplant, green beans, potatoes, fresh coconut milk, lemongrass, and kroeung. Usually made on special occasions like festivals, parties, and gathering, the curry is conventionally served with French bread but can also be had with noodles or rice. This delish recipe guides you through an authentic Khmer curry to light up your meal.
Feature Image Source
Print Recipe Cambodian Chicken Red Curry
A mildly hot Cambodian red curry with chicken.
For the Red Kroeung Paste
For the paste
Blend all the paste ingredients until smooth and deep red. Add a tablespoon of water if required.
For the red curry
Heat the oil and paste in a large heavy bottomed pan on a medium heat. Stir for one minute.
Add the chicken and 100 ml coconut and cook for a couple of minutes.
Add the vegetables and stir.
Add water, remaining coconut and season with fish sauce, salt and sugar. Stir and simmer for 30 minutes or until the chicken is cooked through.