Cambodian Lemongrass Chicken Curry Food

CHICKEN SAMLá (CAMBODIAN CHICKEN CURRY)

Chicken Samlá (Cambodian Chicken Curry) image

From Cooking Light....This is one of the most popular dishes in Cambodia. It's a soupy curry that's more aromatic and less spicy than curries found in other parts of Southeast Asia. It uses a substantial amount of fresh ginger and lemongrass for flavor and fragrance. Serve over rice to soak up the sauce.

Provided by Mr Jackson

Categories Chicken Thigh & Leg

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1/2 cup fresh ginger, thinly sliced peeled
1/4 cup fresh lemongrass, chopped peeled
1 1/2 tablespoons shrimp sauce (such as Lee Kum Kee) or 1 1/2 tablespoons shrimp paste
1 tablespoon rice wine vinegar
1 teaspoon grated lime rind
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground turmeric
5 garlic cloves, halved
2 large shallots, peeled and quartered
cooking spray
6 (4 ounce) skinless chicken drumsticks, skinned
6 (4 ounce) skinless chicken thighs, skinned
1 cup reduced-sodium fat-free chicken broth
3/4 cup light coconut milk
1 teaspoon sugar
1 tablespoon fresh lime juice
lime wedge (optional)

Steps:

Place first 10 ingredients in a food processor; process until minced, scraping sides of bowl occasionally.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add ginger mixture; sauté 2 minutes. Add chicken; cook 2 minutes on each side. Add broth, coconut milk, and sugar, scraping pan to loosen browned bits; bring mixture to a boil. Cover, reduce heat, and simmer 45 minutes or until chicken is done.
Remove pan from heat. Remove chicken from pan, reserving liquid in pan; cool chicken slightly. Remove the meat from bones, and discard bones. Place pan over medium heat. Stir in chicken and lime juice; cook for 2 minutes or until thoroughly heated. Serve with lime wedges, if desired.
Cooking Light does not give prep or cook time. The times listed is my guess.

Nutrition Facts : Calories 439.2, Fat 12.7, SaturatedFat 3.2, Cholesterol 273.2, Sodium 591.8, Carbohydrate 7.7, Fiber 0.4, Sugar 1.4, Protein 69.5

CAMBODIAN LEMONGRASS CHICKEN SOUP

Cambodian Lemongrass Chicken Soup image

My Khmer sons both love this soup at our favorite Cambodian restaurant, Chez Sovan, in San Jose, CA. This is my attempt to match the flavors at home. My oldest son's comment on trying the soup was, Mmm so close, make some more! Serve with warm baguette.

Provided by KLemons

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 1h30m

Yield 4

Number Of Ingredients 21

Ingredients

4 cups chicken broth
2 lemons, zested and juiced
1 head garlic, minced
1 lime, zested and juiced
10 whole black peppercorns
1 teaspoon soy sauce
1 (1/2 inch) piece fresh ginger, peeled and thinly sliced
4 dashes fish sauce
1 dried red chile pepper
4 stalks lemongrass, trimmed
water
8 ounces cubed cooked chicken
6 green onions, thinly sliced
1 carrot, cut into matchsticks, or to taste
1 cup thinly sliced cabbage, or to taste
1 cup mung bean sprouts, or to taste
2 ounces dried Chinese mushrooms, or to taste
3 tablespoons chopped cilantro
3 tablespoons chopped Thai basil
2 tablespoons chopped mint
4 teaspoons garlic chile paste, or to taste, divided

Steps:

Combine chicken broth, lemon juice, lemon zest, garlic, lime juice, lime zest, peppercorns, soy sauce, ginger, fish sauce, and chile pepper in a large pot.
Remove tough outer stalks from lemongrass. Halve inner stalks and cut into 3-inch peaches. Place in a resealable plastic bag and pound with a hammer until bruised.
Fill bag with water and pour into the pot. Bring soup to a boil; reduce heat and simmer until flavors combine, about 20 minutes. Strain with a small mesh strainer, discarding solids. Pour strained liquid back into the pot.
Stir chicken, green onions, carrot, cabbage, mung bean sprouts, Chinese mushrooms, cilantro, Thai basil, and mint into the soup. Simmer over medium heat until carrot is tender, about 10 minutes.
Spoon 1 teaspoon garlic chile paste into the bottom of each serving bowl and ladle soup on top.

Nutrition Facts : Calories 273 calories, Carbohydrate 33.9 g, Cholesterol 49.2 mg, Fat 8.6 g, Fiber 6.5 g, Protein 21.4 g, SaturatedFat 2.1 g, Sodium 1209.1 mg, Sugar 4.9 g

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