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Khmer Chicken Curry:

Traditional Khmer Curry is a favorite among Cambodians! This dish is found at all ceremonial occasions and is an important tradition in this Asian Culture. This dish is distinct for Cambodians because of the use of Sweet Potatoes. Cambodian Chili Peppers are not as spicy as are those from America and the USA.

Prep
Cook
Serves 6people
Ingredients
2
(3 cup) - 1c lemongrass, sliced
2
tbsp fresh turmeric (see note)
2
tbsp galangal
2
kaffir lime leaf
6
cloves of garlic
6
8 dried red chilies, soaked in hot water until softened
1
chicken breast, sliced
1
sweet potato, cubed
1
onion, chopped
1
carrot, chopped
1
potato, chopped
4
star anise
10
gr chicken bouillon powder (optional)
1
cup coconut milk (approx.)
1
(2 tsp) sugar
fish sauce to taste
Directions
1.
Pound lemongrass, turmeric, galangal, garlic and lime leaf together with mortar and pestle.
2.
Add soaked chilies and 2T hot water to blender and blend.
3.
Heat oil in a wok until hot. Fry 1/4c curry paste for a minute. Adding chicken after one minute.
4.
Add sugar and fish and cook over medium heat. Then, toss the chopped vegetables into curry and stir.
5.
When fragrant, add 1/4c coconut milk, 1/4t salt, 4 star anise and water. Stir and cook until vegetables are tender and chicken is cooked.
6.
Serve with steamed rice or baguette.

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