Cambodian Khmer Curry

 

Cambodian Khmer Chicken Curry                              Nancy Harrison 

Ingredients 

1 lb Chicken breast, boneless, skinless, cut into bite-sized pieces

Khmer Curry Paste (recipe below)

1 Tb brown sugar

3 cans coconut milk

1 TB chicken base or bullion

3 Lg carrots, cut into 2” pieces

1 Lg sweet potato cut into 2” pieces.

1 onion, cut in half and sliced.

Long Beans (green beans work) cleaned

Pinch of salt

4 pieces star anise

 

Curry Paste

1 pc galangal, peeled and diced small.

Turmeric root, peeled and diced small.

2 cloves, peeled and finely diced.

2 pc Lemon grass, sliced thinly

4 Shallots, peeled and finely diced

2-3 Kaffir Lime Leaves, finely diced

Mix all ingredients together, place in a food processor or blender and puree until very smooth.

 

Instructions

Put coconut milk, curry mixture, sugar, sweet potato, onion, carrots and long beans in a pot; heat and cook for 10 minutes. Add chicken and some chicken broth or water to the pot. Simmer for 20 minutes or until everything is cooked. Serve over rice. 

I visited Cambodia a few years ago and was fortunate to spend a day at the El Tigre Cooking School in Siem Reap. I learned how to make curry paste from scratch which gives this dish an incredible flavor. I cooked this Chicken Curry dish and made friend Spring Rolls which are also delicious. I can’t always find all the ingredients I need in Fort Collins, CO so I do the best I can and it never fails!