Name: Khmer Red Chicken Curry
Ingredients: Ingredients; 2 2 chicken (1800 gram Maryland cut into chunky pieces with bones); 3 teaspoon 3 vegetable oil; 2 teaspoon 2 red kreoung paste (curry paste); 1 teaspoon 1 shrimp paste; 3 teaspoon 3 fish sauce; 2 teaspoon 2 palm sugar; 1 teaspoon 1 salt; 1 cup 1 coconut milk/cream; 3 cups 3 water; 2 2 brown onions cut into quarters; 4 4 snake beans cut into 2 inch pieces; 1 small 1 aubergine cut lengthwise into 2 inch pieces; 1 1 sweet potato; 1 1 white potato

Khmer Red Chicken Curry is a traditional Cambodian dish often served during special occasions, weddings, or festivals. Unlike Thai curries, it is less spicy and more fragrant, highlighting lemongrass, coconut milk, and a mild red curry paste. It’s hearty, slightly sweet, and usually eaten with fresh baguette (a French influence), steamed rice, or rice noodles.

Khmer Red Chicken Curry

Print Recipe

Ingredients Method

Ingredients

Ingredients
2 2 chicken 1800 gram Maryland cut into chunky pieces with bones
3 teaspoon 3 vegetable oil
2 teaspoon 2 red kreoung paste curry paste
1 teaspoon 1 shrimp paste
3 teaspoon 3 fish sauce
2 teaspoon 2 palm sugar
1 teaspoon 1 salt
1 cup 1 coconut milk/cream
3 cups 3 water
2 2 brown onions cut into quarters
4 4 snake beans cut into 2 inch pieces
1 small 1 aubergine cut lengthwise into 2 inch pieces
1 1 sweet potato
1 1 white potato

Method

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.

Khmer Red Chicken Curry