Khmer Chicken Curry
When I was in Cambodia and Thailand I ate a lot of traditional Thai and Khmer food, especially Khmer chicken curry. One thing I noticed was that the curry was nothing like Indian curry. I really liked that, so I bought a big batch of different spices and seasonings at the wet market in Siem Reap.
Today I want to share this recipe with you! It’s a coconut curry recipe with chicken, beans, potatoes, and more. It’s also known simply as Khmer Chicken Curry.
First I started off with all of my ingredients…
I used half a red onion, ginger, a handful of thai chilies, cilantro, two red potatoes (boiled), carrots (boiled), black beans, coconut milk (the rich thickest kind you can find) and garlic.
First, I started off by boiling my carrots and potatoes. I peeled them both first. You want them to be soft, but not mushy. About 5-10 mins for the carrots, and 10-15 for the potatoes. Just keep and eye on them and poke with a fork to test.
With my piece of chicken breast, I cut it into cubes and I seasoned both sides with the curry powder, salt, and pepper.
Then, I diced up my red onion, garlic, and thai chilies. I threw all of that into my hot cast iron skillet at once.
You can find this curry spice at Sur La Table, or check online to see where you can find it. Any thai/cambodian store will have it too. If you live in Los Angeles, there’s one in downtown and one in Valley Village. It’s the red curry powder for the chicken seasoning, and the green for the actual sauce. Ask for that, they’ll know exactly what you mean!
While I was doing this, I drained the juice out of the black beans and cooked those until done. I used canned so it was easier! Then I added them to my sauté.
Next I added the potatoes and carrots that were boiled and diced.
I cooked this around until the bottom of the pan started to get a little dry.
Looking good! Then I poured in my coconut milk. I used a whole 16 oz can. You might need more or less depending on your preference.
I like mine pretty saucey because I like to sop it up with my white rice! I also seasoned to taste at this point with curry powder, salt, and pepper.
Then I plated my white rice, chopped my cilantro, and poured a nice ladle full of curry into my bowl. I also added a little more coconut milk for flare!
This is my version of the traditional Khmer Chicken Curry, and I love it! I hope you do too.