Chicken Curry Cambodian Food

CHICKEN SAMLá (CAMBODIAN CHICKEN CURRY)

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.

CHICKEN CURRY (CAMBODIAN)

Steps:

• Cook onions, garlic and butter on medium heat until onions are soft and yellow.
• Stir in curry, chili powder and salt.
• Add 2 cups of the coconut milk.
• Add the chicken and the potatoes.
• Cover tightly and simmer for 20-30 minutes, stirring occasionally, until chicken is tender.
• Add remaining 1 cup of coconut milk and chopped peanuts.
• Simmer for 10 minutes, then serve on Basmati rice!
• PS-You could easily use cut up chicken breasts, just watch the cooking time so they don't get too dry!

CAMBODIAN CHICKEN CURRY RECIPE

Steps:

• Heat oil in a wok over low heat. Add red kroeung, shrimp paste and palm sugar. Stir-fry until fragrant. Add the chicken pieces and cook until well coated and takes on a little colour. Then add the coconut cream and half the amount of fish sauce (you can add more later).
• Stir in coconut milk and stock. Bring to the boil, then reduce heat and simmer over medium heat until chicken is tender. Add the long beans and aubergines. Just before serving add the potatoes and continue cooking until curry is reduced and thick. Taste, taste, taste, and if it's a little too mild in flavour (not heat) add more fish sauce.
• Serve with steamed rice or fresh rice vermicelli and crunchy vegetables such as cucumber or bean sprouts. Cambodians also like to eat their curries with French baguettes.
• Note: The curry will be tastier if you prepare this recipe using homemade coconut cream and milk. Also, while the curry paste will be bright red, the addition of the coconut cream and milk will see the curry have a yellow hue. This is not important, the flavour of the curry is.

GRILLED CURRY CHICKEN ON A STICK (CAMBODIA)

Steps:

• Mix all the ingredients together in a large bowl. Cover and refrigerate for at least 4 hours.
• Place the chicken strips on skewers and pour the rest of the marinade over. Cook on a grill over low heat until the chicken is golden brown all over (I just put mine under the broiler. They really do need an open flame.).
• Serve with mango salsa on the side.

CAMBODIAN LEMONGRASS CHICKEN CURRY

Steps:

• Mix the water, curry powder, lemongrass powder, oil, and fish sauce with a fork to form a paste. Reserve.
• Heat the coconut milk on low heat 5-6 minutes. Add the curry paste.
• Add chicken, then add green beans. Simmer, covered, for about 30 minutes. Stir or shake pan occasionally, but try to make sure chicken stays at the bottom of the mix (green beans are less likely to have salmonella, so their cooking isn't as critical).
• Curry is done when chicken is tender. Serve over rice.