Samlar Kari – Khmer Red Curry
A delicious chicken recipe to enjoy at home. Heat 1 tbsp vegetable oil in a large pot or Dutch oven over medium-high heat until it shimmers, about 2 minutes. Add 1 lb chicken pieces to the...
Ingredientes
- 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
Instrucciones
- Heat 1 tbsp vegetable oil in a large pot or Dutch oven over medium-high heat until it shimmers, about 2 minutes.
- Add 1 lb chicken pieces to the pot and cook until browned on all sides, approximately 5–7 minutes, stirring occasionally to prevent sticking.
- Remove the chicken from the pot and set it aside on a plate, leaving any oil and juices in the pot.
- Reduce the heat to medium and add 1 sliced onion to the pot, cooking until softened and translucent, about 4 minutes.
- Stir in 3 cloves minced garlic and 1 tbsp grated ginger, cooking for 1 minute until fragrant to avoid burning.
- Add 2 tbsp red curry paste to the pot and cook for 1 minute, stirring constantly to toast the spices and deepen the flavor.
- Pour in 1 can coconut milk and 1 cup chicken broth, scraping the bottom of the pot to incorporate any browned bits for extra richness.
- Stir in 1 tbsp fish sauce and 1 tbsp palm sugar until fully dissolved, then return the browned chicken to the pot.
- Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
- Add 1 cup bamboo shoots and 1 sliced red bell pepper to the pot, simmering uncovered for an additional 5 minutes until the vegetables are tender-crisp.
- Remove the pot from the heat and stir in 1 cup Thai basil leaves until just wilted, about 1 minute, to preserve their fresh aroma.
- Serve the curry hot, garnished with lime wedges for a bright, acidic finish.
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