Cambodian Chicken Red Curry
A mildly hot Cambodian red curry with chicken.
Course
Main Dish
Cuisine
Asian
,
Cambodian
Servings
Prep Time
3-4
people
5
minutes
Cook Time
45
minutes
Servings
Prep Time
3-4
people
5
minutes
Cook Time
45
minutes
Ingredients
For the Red Kroeung Paste
2
lemongrass stalks
outer leaves discarded and roughly chopped
4
garlic cloves
peeled
2
Shallots
peeled and chopped
1
kaffir lime leaf
zest of half lime
1
inch
fresh ginger
peeled and roughly chopped
1
bird’s eye chili
2
dried red peppers
For the Red Curry
8
chicken thighs
on the bone, each cut into 2 pieces
2
tbsp
vegetable oil
2
tbsp
red kreoung oaste
1
large onion
cut into large chunks
8
French Beans
cut into 2 cm pieces
1
small aubergine
cut into 2 cm pieces
1
medium sweet potato
cut into 2 cm pieces
1
Potato
cut into 2 cm pieces
1
tsp
shrimp sauce
2
tbsp
fish sauce
2
tbsp
palm sugar
1/2
tsp
Salt
250
ml
coconut milk/cream
250
ml
Water
Instructions
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.
Serve hot.