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Cambodian chicken curry (Samlaa khaeng phet)

Cambodian chicken curry (Samlaa khaeng phet)
Recipe type: Curries
Cuisine: Indian
Serves: 6
Prep time:
Cook time:
Total time:
Awaken your senses with an aromatic chicken curry using coconut milk and tender sweet potato.
  • 3 stems lemon grass, pale section only, finely chopped
  • 4cm-piece fresh ginger, peeled, finely chopped
  • 3 garlic cloves, crushed
  • 1 large French shallot, coarsely chopped
  • 1 long fresh red chilli, seeded, coarsely chopped
  • ½ tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp ground fennel
  • 2 tbs rice bran oil
  • 2 x 270ml cans Ayam Coconut Milk
  • 700g chicken thigh fillets, trimmed, cut into 4cm pieces
  • 600g sweet potato (kumara), peeled, coarsely chopped
  • 150ml chicken stock
  • 3 kaffir lime leaves
  • 1 tbs palm sugar
  • 1 tbs fish sauce
  • 1 tbs fresh lime juice
  • Fresh basil leaves or Thai basil leaves, to serve
  • Steamed jasmine rice, to serve
  1. Process the lemon grass, ginger, garlic, shallot, chilli, turmeric, coriander and fennel in a food processor until a coarse paste forms.
  2. Heat the oil in a large wok over medium heat. Add the lemon grass mixture. Cook, stirring, for 3-4 minutes or until aromatic. Add half the coconut milk and cook, stirring, for 5 minutes or until the liquid is reduced and the paste starts to split.
  3. Add the chicken, sweet potato, chicken stock, kaffir lime leaves, palm sugar, fish sauce, lime juice and the remaining coconut milk. Bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 15-20 minutes or until the chicken is cooked through and the sweet potato is tender. Top with basil leaves and serve with rice.
Make your curry South East Asian, with fragrant lemon grass and ginger.

For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.
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