Samlar Kari – Khmer Red Curry
A traditional International dish in the Chicken classification, featuring 14 distinct ingredients. Follow the measured proportions below for authentic results.
Ingredients
0/14 prepped- 1 tablespoonVegetable Oil
- 1 lbChicken Thighs
- 1 medium choppedOnion
- 3 Cloves CrushedGarlic
- 1 tablespoonGinger
- 2 tablespoonsRed Curry Paste
- 1 canCoconut Milk
- 1 cupChicken Stock
- 1 tablespoonFish Sauce
- 1 tablespoonBrown Sugar
- 1 cupBamboo Shoot
- 1 slicedRed Pepper
- PinchBasil
- To serveLime
Preparation Instructions
Read all instructions before beginning prep work.
1. Heat 1 tbsp vegetable oil in a large pot or Dutch oven over medium-high heat until it shimmers, about 2 minutes.
2. Add 1 lb chicken pieces to the pot and cook until browned on all sides, approximately 5–7 minutes, stirring occasionally to prevent sticking.
3. Remove the chicken from the pot and set it aside on a plate, leaving any oil and juices in the pot.
4. Reduce the heat to medium and add 1 sliced onion to the pot, cooking until softened and translucent, about 4 minutes.
5. Stir in 3 cloves minced garlic and 1 tbsp grated ginger, cooking for 1 minute until fragrant to avoid burning.
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