Chicken Samla (Cambodian Chicken Curry)

Serves 4 

1/3 cup minced ginger

1/3 chopped fresh lemongrass 

1 ½ tbsp. shrimp sauce (such as Lee Kum Kee) 

1 tbsp rice wine vinegar 

1 tsp grated lime rind 

½ tsp salt 

½ tsp crushed red pepper 

½ tsp ground turmeric 

5 cloves garlic, minced 

2 large shallots, diced 

Cooking spray 

4 chicken breasts, cubed 

1 cup chicken broth 

¼ cup light coconut milk 

1 tsp sugar 

1 tbsp lime juice 

Place first 10 ingredients in food processor and mince. 

Heat large non-stick skillet over medium-high heat. Coat skillet with cooking spray. Add ginger mixture, sauté for 2 minutes. Add chicken, cook until browned. 

Add broth, coconut milk and sugar. Bring mixture to a boil. Cover and reduce heat and simmer 45 minutes or until chicken is done. 

Stir in lime juice and reheat. 

Serve over rice.