Cambodian Chicken Curry Recipe

5 from 3 votes

This Cambodian chicken curry recipe makes one of Southeast Asia’s most comforting chicken curries. While it has a depth of flavour that comes from dried spices and fresh aromatic ingredients, it has a richness thanks to a liberal use of coconut cream and milk, and a gentleness due to the mild red chillies.

Adapted from Authentic Cambodian Recipes (now out of print).

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Cambodian / Khmer

Servings:

Calories: 518kcal

Author: Lara Dunston

Equipment

Ingredients

Red Kroeung

1 tbsp coriander seeds
1 tsp cumin seeds
2 tbsp lemongrass stalks finely chopped after discarding the tough outside layers
1 tbsp galangal peeled and finely chopped
1 tsp kaffir lime zest
4 pieces dried medium red chillies soaked and chopped, deseeded for a milder paste
1 tsp turmeric peeled and chopped – wear gloves if you don't want to get stained hands
10 cloves garlic peeled and crushed
5 pieces shallots peeled and chopped
1 tsp shrimp paste

Curry

3 tbsp cooking oil
2 tbsp red kroeung see above
1 tsp shrimp paste
½ tsp palm sugar
200 ml coconut cream
1 whole chicken cut into chunky pieces
1 tbsp fish sauce
400 ml coconut milk
250 ml chicken stock
1 handful long beans cut into 4cm lengths cut into 4cm lengths
2 pieces round eggplants cut into chunks, soaked in cold water to reduce bitterness, then drained
3 pieces sweet potatoes (or potatoes) cut into chunks and cooked separately

Metric - US Customary

Instructions

First make the red kroeung, by pounding the ingredients together in a mortar and pestle.
Heat oil in a wok over low heat. Add red kroeung, shrimp paste and palm sugar. Stir-fry until fragrant. Add the chicken pieces and cook until well coated and takes on a little colour. Then add the coconut cream and half the amount of fish sauce (you can add more later).
Stir in coconut milk and stock. Bring to the boil, then reduce heat and simmer over medium heat until chicken is tender. Add the long beans and aubergines. Just before serving add the potatoes and continue cooking until curry is reduced and thick. Taste, taste, taste, and if it's a little too mild in flavour (not heat) add more fish sauce.
Serve with steamed rice or fresh rice vermicelli and crunchy vegetables such as cucumber or bean sprouts. Cambodians also like to eat their curries with French baguettes.
Note: The curry will be tastier if you prepare this recipe using homemade coconut cream and milk. Also, while the curry paste will be bright red, the addition of the coconut cream and milk will see the curry have a yellow hue. This is not important, the flavour of the curry is.

Nutrition