Cambodian Red Chicken Curry

One of Yey Sokhary’s favorite foods is curry. Your grandma said that especially during Khmer New Year and family get togethers, curry was one of the dishes they always ate. She likes all kinds of curry, but the one that she taught me how to make is chicken red curry, which is this recipe. We usually make a giant pot of it, which lasts for days.

Recipe Yield: 1 large pot (~ 6 people)
Prep Time: 10 minutes

Ingredients:

Red curry paste (Brand: Aroy-D)

4 carrots (peeled and diced into large chunks)

1 batch of green beans

5 small yellow potatoes (peeled and diced into large chunks)

1 can of bamboo shoots

2 cans of coconut milk

1 whole chicken (cut into small pieces)

2 yellow onions (diced into large chunks)

4-5 tbs of salt (or to taste)

5-6 tbs of sugar (or to taste)

2 tbs of chicken base mix

¼ cup of vegetable oil

Baguette or white rice to serve with curry

Directions:

Step 1: Put ¼ cup of vegetable oil in a large pot

Step 2: Put half of the red curry paste into pot with vegetable oil; sauté until sizzle

Step 3: Add 1 can of coconut milk into pot and mix with curry paste for 5-10 mins on low-medium heat

Step 4: Add chicken pieces into the mix and stir on medium heat for 15-20 mins

Step 5: Add the remaining red curry paste to the chicken and mix

Step 6: Add water to the pot until the chicken pieces are covered

Step 7: Stir in the chicken base mix and cover the pot with a lid to cook for ~30-35 minutes

Step 8: After ~30-35 minutes, add all the vegetables and bamboo shoots to the pot and stir

Step 9: Add another can of coconut milk to the pot and additional water to cover the vegetables if necessary

Step 10: Cover the pot and cook for an additional 20 minutes

Step 11: Add sugar and salt to taste

Step 12: Serve with baguette or white rice

Recipe collected by Amira Noeuv