Samlar Kari – Khmer Red Curry

Chicken · world favourite.

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

Method

1. Heat the pan — Heat 1 tbsp vegetable oil in a large pot or Dutch oven over medium-high heat until it shimmers, about 2 minutes.
2. Stir — Add 1 lb chicken pieces to the pot and cook until browned on all sides, approximately 5–7 minutes, stirring occasionally to prevent sticking.
3. Continue cooking — Remove the chicken from the pot and set it aside on a plate, leaving any oil and juices in the pot.
4. Heat the pan — Reduce the heat to medium and add 1 sliced onion to the pot, cooking until softened and translucent, about 4 minutes.
5. Stir — Stir in 3 cloves minced garlic and 1 tbsp grated ginger, cooking for 1 minute until fragrant to avoid burning.
6. Stir — Add 2 tbsp red curry paste to the pot and cook for 1 minute, stirring constantly to toast the spices and deepen the flavor.
7. Continue cooking — Pour in 1 can coconut milk and 1 cup chicken broth, scraping the bottom of the pot to incorporate any browned bits for extra richness.
8. Stir — Stir in 1 tbsp fish sauce and 1 tbsp palm sugar until fully dissolved, then return the browned chicken to the pot.
9. Bring to a boil — Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
10. Simmer — Add 1 cup bamboo shoots and 1 sliced red bell pepper to the pot, simmering uncovered for an additional 5 minutes until the vegetables are tender-crisp.
11. Serve — Remove the pot from the heat and stir in 1 cup Thai basil leaves until just wilted, about 1 minute, to preserve their fresh aroma.
12. Serve — Serve the curry hot, garnished with lime wedges for a bright, acidic finish.

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