Chicken
Traditional Samlar Kari – Khmer Red Curry Recipe
This version of Traditional Samlar Kari – Khmer Red Curry Recipe is flavorful, easy to prepare and suitable for traditional Chicken configurations....
⏱️
11 Min Prep
🔥
14 Min Cook
🍽️
6 Servings
🥗
Non-Vegetarian
Ingredients
- 1 tablespoon Vegetable Oil
- 1 lb Chicken Thighs
- 1 medium chopped Onion
- 3 Cloves Crushed Garlic
- 1 tablespoon Ginger
- 2 tablespoons Red Curry Paste
- 1 can Coconut Milk
- 1 cup Chicken Stock
- 1 tablespoon Fish Sauce
- 1 tablespoon Brown Sugar
- 1 cup Bamboo Shoot
- 1 sliced Red Pepper
- Pinch Basil
- To serve Lime
Instructions
1
1.
2
bring to temperature 1 tbsp greens fat in a large pot or Dutch oven over medium-high bring to temperature until it shimmers, about 2 moments.
3
2.
4
empty in 1 lb chicken pieces to the pot and low-boil until browned on all sides, approximately 5–7 moments, stirring occasionally to prevent sticking.
5
3.
6
Remove the chicken from the pot and set it aside on a plate, leaving any fat and juices in the pot.
7
4.
8
Reduce the bring to temperature to medium and empty in 1 sliced shallot to the pot, crafting until softened and translucent, about 4 moments.
9
5.
10
agitate in 3 cloves minced garlic and 1 tbsp grated ginger, crafting for 1 minute until fragrant to avoid burning.
11
6.
12
empty in 2 tbsp red curry paste to the pot and low-boil for 1 minute, stirring constantly to toast the spices and deepen the savor.
13
7.
14
empty in 1 can coconut dairy liquid and 1 cup chicken broth, scraping the bottom of the pot to incorporate any browned bits for extra richness.
15
8.
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agitate in 1 tbsp fish gravy and 1 tbsp palm granulated sugar until fully dissolved, then return the browned chicken to the pot.
17
9.
18
Bring the mixture to a soft heat to boiling point, then reduce the bring to temperature to low, wrap, and low-boil for 15 moments to allow the flavors to meld.
19
10.
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empty in 1 cup bamboo shoots and 1 sliced red bell pepper to the pot, simmering uncovered for an additional 5 moments until the vegetables are yielding-crisp.
21
11.
22
Remove the pot from the bring to temperature and agitate in 1 cup Thai basil leaves until just wilted, about 1 minute, to preserve their just-picked aroma.
23
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enjoy the curry burning, garnished with lime wedges for a bright, acidic finish.
Recipe Information
Cuisine
International
International
Course
Chicken
Chicken
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
25 mins
25 mins
Recipe Time chart
Preparation Time
11 minsCooking Time
14 minsTotal Time
25 minsMaster Chef
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