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Cambodian Chicken Red Curry

Cambodian Chicken Red Curry

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Course: Dinner
Cuisine: Cambodian
Ingredients Method

Ingredients
  

For the Red Kroeung (Curry Paste):
  • 4-5 stalks lemongrass use only the tender bottom 6 inches, sliced thinly
  • 2-3 inches fresh galangal peeled and sliced
  • 1 inches fresh turmeric peeled and sliced (or 1 tsp turmeric powder)
  • 2-3 cloves garlic
  • 3-4 large shallots peeled and roughly chopped
  • 3-4 dried red chilies soak in hot water for 15 minutes to soften, or a small handful of fresh red chilies
  • 1/2 tsp shrimp paste kapi, optional but adds deep umami flavor
For the Curry:
  • 2 lbs about 1 kg chicken, bone-in and cut into pieces (chicken thighs or drumsticks are great for flavor)
  • 1 tbsp cooking oil
  • 2 cups coconut cream
  • 1 cup coconut milk
  • 1 large sweet potato peeled and cut into 1-inch chunks
  • 1 cup small green eggplants makheua poang or round Thai eggplants, halved
  • 1 cup long beans snake beans, cut into 2-inch pieces
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar or brown sugar, or to taste
  • Water or chicken broth as needed
  • Fresh mint and cilantro for garnish

Method
 

Make the Kroeung (Curry Paste):
  1. In a mortar and pestle, pound the lemongrass, galangal, turmeric, and softened chilies until they form a coarse paste. This is the hardest part and may take some time.
  2. Once the tough fibers are broken down, add the shallots, garlic, and shrimp paste (if using). Continue to pound until everything is well-combined into a fragrant, smooth paste.
  3. Note: A food processor can be used as a shortcut, but a mortar and pestle will produce the most authentic texture and aroma.
Sauté the Kroeung:
  1. Heat the cooking oil in a large pot or Dutch oven over medium heat.
  2. Add the prepared Kroeung paste and stir-fry for 3-5 minutes, until it becomes very fragrant and the oil begins to separate from the paste. This is a crucial step for developing the curry's flavor.
Cook the Chicken:
  1. Add the chicken pieces to the pot. Stir well to coat the chicken completely in the fragrant paste. Cook for about 5-7 minutes, until the chicken is browned on all sides.
Simmer the Curry:
  1. Pour in the coconut cream and coconut milk. Stir to combine everything.
  2. Add the sweet potatoes and a splash of water or broth if the curry seems too thick.
  3. Season with fish sauce and palm sugar. Stir until the sugar is dissolved.
  4. Bring the curry to a gentle simmer, then reduce the heat to low, cover, and let it cook for 20-30 minutes, or until the chicken is tender and the sweet potatoes are soft.
Add the Remaining Vegetables:
  1. Add the green eggplants and long beans to the pot. Simmer for another 5-10 minutes, or until the vegetables are tender but not mushy.
Final Touches and Serving:
  1. Taste the curry and adjust the seasoning if needed. You may want to add more fish sauce for saltiness, sugar for sweetness, or a little more lime juice for tang if desired.
  2. Serve the hot curry in a large bowl, garnished with fresh mint and cilantro. It is traditionally enjoyed with steamed jasmine rice, warm baguette slices, or fresh rice vermicelli noodles.