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Cambodian Chicken Red Curry

Full recipe at houseofnasheats.com

Utensils needed:

  • 2 lemongrass stalks (outer leaves discarded and tender insides roughly chopped)
  • 4 cloves garlic (minced)
  • 2 shallots (peeled and chopped)
  • 2 kaffir lime leaves (cut into thin strips (or the zest of two limes))
  • 1 inch fresh ginger (peeled and chopped)
  • 1 Tablespoon fresh turmeric (peeled and grated or finely minced (or 1 teaspoons of ground turmeric powder))
  • 2 inches galangal (peeled and grated or finely minced)
  • 1/4 teaspoon Kosher salt
  • 1 bird's eye chili
  • 5 large dried red peppers (seeds and stems removed, rehydrated by soaking in hot water for 10 minutes (reserve 3/4 cup of the water!))
  • 3 Tablespoons vegetable oil
  • 6-10 Tablespoons red kroeung paste (to taste)
  • 8 bone-in chicken thighs (each cut into 2 pieces)
  • 1 can coconut milk
  • 1 large onion (roughly chopped)
  • 5-8 yardlong beans (cut into 2-inch pieces)
  • 1 small eggplant (also known as aubergine, cut into 2-inch pieces)
  • 1 large white potato (peeled, then cut into 2-inch pieces)
  • 1 medium sweet potato (peeled, then cut into 2-inch pieces)
  • 2-3 Tablespoons fish sauce
  • 1 teaspoon shrimp paste
  • 2 Tablespoons palm sugar
  • 1 teaspoon Kosher salt
  • 3-4 cups water

Made with ❤️ in Co. Wicklow, Ireland 🇮🇪

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