Khmer Chicken Red Curry (Salaw Kari Saek Mouan)
Khmer Chicken Red Curry is a fragrant and flavorful dish hailing from Cambodia, featuring tender chicken pieces cooked in a rich coconut milk-based sauce infused with fresh herbs and spices. This dish balances savory and sweet elements, incorporating ingredients like lemongrass, galangal, and kaffir lime leaves to create an aromatic curry that’s served with vegetables and often accompanied by rice or noodles. It's a comforting meal showcasing the unique culinary traditions of Khmer cuisine, perfect for gatherings or a satisfying weeknight dinner.
Dive into the rich flavors of Cambodian cuisine with this traditional Khmer Chicken Red Curry, also known as Salaw Kari Saek Mouan. This dish, filled with fragrant spices and tender chicken, is a staple in Cambodian kitchens and promises to bring authentic Southeast Asian flavors to your table. Join Jannie Lam, the "Vegas Vixen in the Kitchen," as she bridges cultural culinary gaps with this hearty and aromatic curry.
Ingredients
🍗 2 lbs of boneless chicken thighs
🐓 48 oz of chicken broth, Swanson®
🥥 1 can of coconut milk, Chaokoh®
🫒 Olivia oil for the pan
🌶️ 9 dry chilies, rehydrated, deveined, and minced to a paste
🍤 1 tablespoon shrimp paste
🥄 2 heaping spoonfuls of chicken powder, Knorr®
🍬 2 little palm sugar circles
🌾 For the Kreung: 3-4 stalks of thinly chopped lemongrass
🍂 6-8 slices of galangal root
🧄 13 garlic cloves
🌿 5-6 turmeric roots
🧅 1 shallot
Instructions
1- Prepare the Kreung (Aromatic Paste):
- In a food processor, finely mince the lemongrass, galangal root slices, garlic cloves, turmeric roots, and shallot until they form a smooth paste. Set aside.
2- Cook the Chicken:
- Heat Olivia oil in a large saucepan over medium heat.
- Add the minced chili paste and shrimp paste to the pan. Sauté for 2-3 minutes until aromatic.
- Integrate the kreung paste into the pan, stirring continuously to prevent sticking. Cook for an additional 5 minutes until the mixture is fragrant.
3- Simmer the Curry:
- Add the chicken thighs to the pan, making sure they are well-coated with the spice mixture.
- Pour in the chicken broth and coconut milk, stirring to combine.
- Drop in the palm sugar circles and chicken powder. Stir until the sugar has melted into the sauce.
- Bring to a gentle boil, then reduce the heat to low. Cover and let simmer for about 30-40 minutes, allowing the chicken to cook and the flavors to meld beautifully.
4- Serve:
- Once cooked, serve the curry hot with steamed jasmine rice. Enjoy the rich and spicy flavors of this traditional dish.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
Equipment:
- Food processor, Cuisinart®
- Large saucepan, All-Clad®
Nutritional Information (per serving):
- Calories: 350
- Protein: 25g
- Fats: 25g
- Carbohydrates: 10g
Cooking Tips
- Adjust the chili paste amount according to your spice preference.
- Fresh turmeric and galangal are key to authentic flavor; however, powdered versions can be used if necessary.
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