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
Overview
Prep Time:
15 m
Cook Time:
30 m
Total Time:
45 m