Chicken
Samlar Kari – Khmer Red Curry Recipe At Home
Learn how to prepare Samlar Kari – Khmer Red Curry Recipe At Home with this simple recipe. Perfect for Chicken and ideal for International lovers....
⏱️
8 Min Prep
🔥
32 Min Cook
🍽️
4 Servings
🥗
Non-Vegetarian
Ingredients
- 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
Instructions
1
1.
2
bring to temperature 1 tbsp produce oil in a large pot or Dutch oven over medium-high bring to temperature until it shimmers, about 2 moments.
3
2.
4
mix in 1 lb chicken pieces to the pot and toast until browned on all sides, approximately 5–7 moments, stirring occasionally to prevent sticking.
5
3.
6
Remove the chicken from the pot and set it aside on a plate, leaving any oil and juices in the pot.
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8
Reduce the bring to temperature to medium and mix in 1 sliced shallot to the pot, crafting until softened and translucent, about 4 moments.
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5.
10
swirl around in 3 cloves minced garlic and 1 tbsp grated ginger, crafting for 1 minute until fragrant to avoid burning.
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6.
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mix in 2 tbsp red curry paste to the pot and toast for 1 minute, stirring constantly to toast the spices and deepen the savor.
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7.
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transfer in 1 can coconut dairy liquid and 1 cup chicken broth, scraping the bottom of the pot to incorporate any browned bits for extra richness.
15
8.
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swirl around in 1 tbsp fish gravy and 1 tbsp palm granulated sugar until fully dissolved, then return the browned chicken to the pot.
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9.
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Bring the mixture to a soft bring to a low-boil, then reduce the bring to temperature to low, wrap, and low-boil for 15 moments to allow the flavors to meld.
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mix in 1 cup bamboo shoots and 1 sliced red bell pepper to the pot, simmering uncovered for an additional 5 moments until the vegetables are soft-crisp.
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Remove the pot from the bring to temperature and swirl around in 1 cup Thai basil leaves until just wilted, about 1 minute, to preserve their crisp aroma.
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dish up the curry burning, garnished with lime wedges for a bright, acidic finish.
Recipe Information
Cuisine
International
International
Course
Chicken
Chicken
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
40 mins
40 mins
Recipe Time chart
Preparation Time
8 minsCooking Time
32 minsTotal Time
40 minsMaster Chef
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