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Cambodian Chicken Curry

Name: Cambodian Chicken Curry
Total time: 60 min
Yield: Serves 4
Cuisine: Cambodia
Ingredients: 500g Chicken Thigh; 2 Potato; 1 Sweet potato; 1 Onion; 400ml Coconut milk; 2 Lemongrass; 1 clove Galangal; 3 leaves Kaffir lime leaves; 1/2 tsp Turmeric; 1 tbsp Curry Powder; 2 tbsp Fish sauce; 2 tsp Palm sugar; 2 tbsp Vegetable Oil; 1 Baguette

Main Dish

⏱ 60 min

👥 Serves 4

Difficulty ⭐⭐

Chicken and sweet potato simmered in lemongrass-scented coconut curry — the Cambodian curry essential at celebrations.

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📖 The Story Behind This Dish

Cambodian curry is milder than Thai curry, marked by an herb paste of lemongrass and galangal and the mellowness of coconut milk. Chicken, potatoes, sweet potatoes, and onions are cut large and simmered, and it's often made for weddings and New Year. Besides rice, it's commonly eaten with baguette, a legacy of the French colonial era.

🌆 Where it's eaten: On the morning of Khmer New Year, a big pot of curry simmers in the kitchen of a house full of relatives, and portions for the temple offering and for the family are carefully ladled out.

🥕 Ingredients (serves 4)

Chicken Thigh 500g
Potato 2
Sweet potato 1
Onion 1
Coconut milk 400ml
Lemongrass 2
Galangal 1 clove
Kaffir lime leaves 3 leaves
Turmeric 1/2 tsp
Curry Powder 1 tbsp
Fish sauce 2 tbsp
Palm sugar 2 tsp
Vegetable Oil 2 tbsp
Baguette 1

👩‍🍳 Instructions

Pound the lemongrass, galangal, and turmeric into a paste.
Heat oil in a pot and fry the paste and curry powder until fragrant.
Add the bite-size chicken, stir-fry, add half the coconut milk, and simmer 5 minutes.
Add the potatoes, sweet potatoes, and onion cut into large pieces, the remaining coconut milk, and 200ml water.
Add the makrut lime leaves, fish sauce, and palm sugar and simmer 25 minutes until the vegetables are tender.
Serve with rice or baguette.

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