Tuck into a yummy Cambodian curry with this recipe from Haven Cambodia!
Preparation time: 20 min
Cooking time: 30-45 min
Chili oil or Cooking oil 4 tablespoons
Garlic 10g, peeled and finely sliced
Shallot 20g, peeled and finely sliced
Curry Paste 120g, homemade version see additional recipe
Fish sauce 4 tablespoons
Chicken stock 200ml
Curry powder 2 teaspoons
Cinnamon powder 4 pinches
Chicken breast fillets 400g, skinless and boneless, sliced
Potatoes 260g, peeled and cut into 2x2cm cubes
Sugar 4 teaspoons
Salt 1 teaspoon
Tamarind paste 1 tablespoon
Long bean 200g, cut to 5cm long pieces
Eggplant 300g, cut into 2x2cm cubes
Onions 150g, peeled and cut in chunks
Coconut milk 400ml
Jasmine rice 380g (2 cups), cooked according to package instructions, for serving
Fresh Thai Basil leafs optional, for garnish
Red chili seeded and sliced into fine stripes, optional, for garnish
Tamarind Paste 12 tablespoons
Sugar 4 teaspoon
Salt 1 teaspoon
- Heat up a skillet over medium heat.
- Add all the ingredients and mix well.
- Bring to a boil and then reduce heat and let it simmer until the sugar is dissolved.
- Set aside and let it cool off.
- In a large pot, heat the chili oil (or cooking oil) over medium heat. Add the shallots and garlic and sauté for 3 to 5 minutes, or until shallots start turning translucent. Add and cook the curry paste, stirring constantly to avoid burning. Cook until fragrant.
- Deglaze with the fish sauce. Pour in half of the chicken or vegetable stock, raise heat and bring to a boil, then reduce the heat to maintain a gentle simmer, stirring occasionally for 5 minutes, or until the liquid thickens into a sauce. Stir in the cinnamon and the curry powder.
- Stir in the sliced chicken, letting it simmer with the thick curry sauce until the chicken is evenly marinated. Add the remaining half of the chicken or vegetable stock, the diced potatoes and the sugar, salt and tamarind paste. Stir short to combine then raise the heat again to bring the mixture to a boil. Cover the pot and reduce the heat to medium-low to maintain a simmer. Continue cooking and stirring occasionally for about 8 minutes more.
- Stir in the remaining vegetables (long beans, eggplant, onions). Cover the pot and continue cooking and stirring occasionally until the chicken is tender and the vegetables are cooked through and soft.
- Finally, stir in the coconut milk and bring to a boil for the last time. Remove the pot from the heat.
- Serve the Khmer Curry in small bowls. Top it off with a dash of coconut milk and sprinkles of chili oil. Add the garnish. Serve hot with steamed rice on the side.