Khmer Red Curry
Tender chicken and lightly sweet vegetables simmer slowly in a coconut sauce with fragrant red kroeung — this is how festive Khmer curry is made.
Ingredients
- boneless chicken thighs600 g
- vegetable oil2 tbsp
- red kroeung6 tbsp
- coconut milk400 ml
- onion1 pcs
- green beans150 g
- eggplant1 pcs
- white potato300 g
- sweet potato300 g
- water500 ml
- fish sauce2 tbsp
- shrimp paste1 tsp
- palm sugar2 tbsp
- salt1 to taste
Instructions
Cut the chicken thighs into large pieces. Cut the onion into quarters, and cut the eggplant, white potato, and sweet potato into chunks about 5 cm each; cut the green beans into 5 cm pieces.
Heat the vegetable oil in a large heavy-bottomed pot over medium heat. Add the red kroeung and fry, stirring constantly, for 1 minute until fragrant but not burnt.
Add the chicken thighs and 200 ml of coconut milk. Stir to coat the meat with the paste and cook for 2 minutes.
Add the onion, green beans, eggplant, white potato, and sweet potato; stir gently to combine.
Pour in the remaining coconut milk and water. Add the fish sauce, shrimp paste, palm sugar, and salt to taste. Bring to a gentle simmer over medium-high heat.
Reduce the heat to low, cover the pot, and simmer for 20–25 minutes, avoiding a rapid boil, until the chicken is fully cooked and the potatoes and vegetables are tender.
Remove the curry from the heat, let it rest covered for 5 minutes, and serve hot, allowing the sauce to thicken slightly.
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