Chicken Curry Cambodian
Embark on a culinary adventure with this authentic Cambodian Chicken Curry, a fragrant and flavorful dish that’s perfect for a satisfying family dinner. This recipe features tender chicken thighs simmered in creamy coconut milk, infused with the vibrant aromas of lemongrass, lime leaves, and red curry paste. A medley of baby potatoes and carrots adds heartiness, while a touch of fish sauce and palm sugar delivers the perfect balance of savory and sweet. Cooked to perfection in under an hour, this richly spiced curry is warmly spiked with turmeric and paprika for an irresistibly golden hue. Serve it with steamed jasmine rice, and garnish with fresh cilantro for an elegant yet comforting meal that brings the essence of Cambodian cuisine to your table.
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Recipe Information
Ingredients
- 700 g chicken thighs
- 400 ml coconut milk
- 2 lemongrass stalks
- 4 garlic cloves
- 1 tbsp ginger
- 1 tsp turmeric powder
- 1 tsp paprika
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 3 lime leaves
- 1 small onion
- 2 tbsp red curry paste
- 300 g baby potatoes
- 2 carrots
- 2 tbsp vegetable oil
- 200 ml water
- 2 tbsp fresh cilantro
- 0.5 tsp salt
Instructions
Trim any excess fat from the chicken thighs and cut them into bite-sized pieces. Set aside.
Peel and finely chop the onions, garlic, and ginger. Lightly crush the lemongrass stalks with the back of a knife and cut them into 4-inch lengths.
Peel and cut the baby potatoes and carrots into bite-sized chunks. Set aside.
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes.
Stir in the garlic, ginger, and red curry paste. Cook for 2-3 minutes, stirring constantly, until fragrant.
Add the chicken pieces, turmeric, and paprika to the pot. Stir well to coat the chicken with the spices, and cook for 2-3 minutes until lightly browned.
Pour in the coconut milk and water, and bring it to a gentle simmer.
Add the lemongrass, lime leaves, potatoes, and carrots. Stir well and simmer uncovered for 25-30 minutes, until the chicken is fully cooked and the vegetables are tender.
Stir in the fish sauce, palm sugar, and salt. Taste and adjust seasoning as needed.
Remove the lemongrass and lime leaves before serving. Garnish with fresh cilantro and serve hot with steamed jasmine rice.
Nutrition Facts
Calories |
2424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.4 g | 138% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 735 mg | 245% | |
| Sodium | 4952 mg | 215% | |
| Total Carbohydrate | 170.1 g | 62% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 56.2 g | ||
| Protein | 197.6 g | 395% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 369 mg | 28% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 5760 mg | 123% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
