Cambodian · Dinner · Medium
Cambodian Chicken Curry (Samlar Kari)
0.0 (0 ratings)- Total
- 1 hr
- Prep
- 25 min
- Serves
- 4
- Calories
- 425
Chicken and potatoes simmer in coconut milk with a fragrant lemongrass-chili paste, finished with tender bamboo shoots and basil.
A finely ground aromatic paste gives Cambodian chicken curry (samlar kari) its rounded flavor. Frying it briefly before adding coconut milk releases the lemongrass and spices into the oil, so the broth tastes full rather than simply hot.
Slice the tender center of the lemongrass very thinly before pounding it. Keep the potato pieces small enough to soften alongside the chicken, and use a gentle simmer to preserve the coconut sauce.
Method
Pound the lemongrass stalks, garlic, shallots, galangal and red chilies to a fine paste in a mortar. Mix in turmeric, coriander and cumin.
Heat vegetable oil in a heavy saucepan over medium heat. Cook the paste for , stirring, until fragrant. Add the chicken thighs and turn in the paste for .
Stir in coconut milk, chicken stock, fish sauce, brown sugar and potatoes. Simmer partly covered over low heat for until the potatoes are nearly tender.
Add bamboo shoots and simmer for until the potatoes yield easily and the chicken reaches 165°F. Fold in basil and serve with lime wedges.
Forkue tips
- Frozen chopped lemongrass works well in the paste. Avoid the tough outer leaves, which stay fibrous even after simmering.
Storing and reheating
Refrigerate for 3 days. Reheat gently with a splash of water, avoiding a hard boil that can separate the coconut sauce. Add fresh basil after warming.
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Kitchen gear
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Cambodian Chicken Curry (Samlar Kari): FAQ
Can I use ginger instead of galangal?
Yes, as a practical substitute, though ginger tastes warmer and less piney. Use the same amount and mince it finely before pounding.
Can I use prepared curry paste?
A Cambodian kroeung-based curry paste is the closest shortcut. Thai red curry paste changes the flavor, so start with a small amount and taste before adding fish sauce.
How do I store and reheat Cambodian Chicken Curry (Samlar Kari)?
Refrigerate for 3 days. Reheat gently with a splash of water, avoiding a hard boil that can separate the coconut sauce. Add fresh basil after warming.
How long does Cambodian Chicken Curry (Samlar Kari) take?
About 1 hr in total: 25 min prep and 35 min cooking.
What do I need to make Cambodian Chicken Curry (Samlar Kari)?
The key ingredients are chicken thighs, lemongrass stalks, garlic, shallots, galangal and red chilies, plus pantry basics.
Any tips for Cambodian Chicken Curry (Samlar Kari)?
Frozen chopped lemongrass works well in the paste. Avoid the tough outer leaves, which stay fibrous even after simmering.
