Authentic Cambodian Chicken Curry

Authentic Cambodian Chicken Curry

Experience the rich and aromatic flavors of Cambodian cuisine with this Authentic Cambodian Chicken Curry. A perfect blend of spices and herbs, this curry is a hearty and satisfying dish, capturing the essence of traditional Cambodian cooking. Whether you are new to Southeast Asian dishes or a seasoned foodie, this curry will surely become a favorite at your dining table.

Ingredients

🍗 2 kg mature chicken, from a quality local supplier or your preferred brand
🩸 1 pkg pork blood, available at Asian markets
🍤 3 tbsp shrimp paste, such as 'Pantai' shrimp paste
🍗 2 tbsp chicken mix, e.g., 'Knorr' chicken seasoning
🧂 1 tbsp salt
🌶️ 1 small can red curry paste, like 'Mae Ploy' Red Curry Paste
🌿 1 large cinnamon stick
✴️ 10 star anise
🍃 8 kaffir lime leaves
🍡 1/2 cup palm sugar or white sugar
🐟 1/2 cup fish sauce, such as 'Red Boat' Fish Sauce
🌾 1 cup kreung, lemongrass paste
🧅 1 cup of shallots
🥥 4 cans coconut milk, use 1 can for frying; 'Chaokoh' brand recommended
🧅 8 white onions
🥕 2 large carrots
🥔 4 purple skin potatoes, such as 'Urenika'
🌶️ 1 1/2 cups of sundried large red peppers

Instructions

1- Preparation:

• Begin by cutting the chicken into manageable pieces.
• Dice the onions, slice the carrots, and cube the potatoes.
• Set aside.

2- Creating the Kreung Paste:

• If you haven’t prepared the kreung paste, follow the linked video recipe.
• Use fresh lemongrass, galangal, garlic, and turmeric.

3- Frying Sauce Base:

• In a large, deep pot, use one can of coconut milk to fry the red curry paste.
• Stir constantly over medium heat until the oil starts to separate from the paste.

4- Building the Base:

• Add shrimp paste, cinnamon stick, star anise, and kaffir lime leaves to the pot.
• Stir for an additional 2 minutes until fragrant.

5- Simmering the Curry:

• Gradually add the chicken pieces and optional chicken gizzard & feet.
• Ensure they’re well-coated with the curry mixture.
• Pour in the remaining coconut milk and bring to a gentle boil.

6- Enhancing the Flavor:

• Add the pork blood, chicken seasoning, and salt.
• Stir in the palm sugar, fish sauce, and kreung paste.
• Simmer for 10 minutes.

7- Adding Vegetables:

• Add the sliced shallots, diced onions, carrots, and potatoes.
• Simmer for another 20-25 minutes until the vegetables are tender.
• Stir occasionally.

8- Finishing Touches:

• Incorporate the sundried red peppers and simmer for an additional 10 minutes.
• Ensure the chicken is cooked through and flavors are well-blended.

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8-10
Equipment: Large pot (e.g., 'Le Creuset' 7.25 Qt. Dutch Oven), Cutting board, Sharp knife, Measuring spoons, Wooden spoon for stirring
Nutritional Information per Serving:

• Calories: 450
• Proteins: 30g
• Fats: 22g
• Carbohydrates: 35g

Cooking Tips:

• Adjust the seasoning to your preference by adding more salt or fish sauce.
• If you prefer a spicier curry, increase the amount of red curry paste or add fresh chili peppers.

#cambodiancuisine #chickencurry #traditionalrecipes #southeastasianflavors #aromaticspices

Cooking With Momma Heng: https://www.youtube.com/@CookingWithMommaHeng

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Authentic Cambodian Chicken Curry