Khmer Red Curry

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.