KHMER CHICKEN CURRY WITH HOMEMADE CURRY PASTE

KHMER CHICKEN CURRY WITH HOMEMADE CURRY PASTE

YIELDS: 4 Servings PREP TIME: 20 mins COOK TIME: 45 mins TOTAL TIME: 1 hr 5 mins 
Tamarind Dip 
12 tbsp tamarind paste 
4 tsp sugar
1 tsp salt 
Khmer Chicken Curry 
4 tbsp vegetable oil 
⅔ oz shallots, peeled and thinly sliced 
¼ oz garlic, peeled and thinly sliced 
4 ¼ oz curry paste (recipe below)
4 tbsp fish sauce 
¾ cup chicken or vegetable stock 
4 pinches cinnamon 
2 tsp curry powder 
14 oz boneless, skinless chicken breast, sliced 
9 oz potatoes, peeled and cut into ¾” cubes 
4 tsp sugar 
1 tsp salt 
1 tbsp tamarind paste 
7 oz long beans or green beans, cut into 2” pieces 
10.5 oz eggplant, cut into ¾” cubes 
5.3 oz onion, cut into chunks 
1 ⅔ cups coconut milk 
Rice 
13.4 oz jasmine rice, cooked according to package instructions 
Fresh Thai basil leaves, for garnish 
1 red chili, deseeded and thinly sliced, for garnish 
Curry Paste 
4.4 oz lemongrass, ends trimmed, outer layers peeled to the soft core, thinly sliced 
¾ oz galangal, peeled and finely chopped (galangal can be found at most International markets or substitute ginger root)
5 kaffir lime leaves, chopped (fresh leaves can be found at most International markets or substitute about 1 tbsp of lime zest)
⅔ oz fresh turmeric, peeled and finely chopped (use caution as this stains everything it comes in contact with) OR 1 tsp ground turmeric 
¾  oz garlic, peeled and chopped 
⅔ cup coconut milk  
Tools 
Mortar and pestle or small food processor
Large saucepan 
Cutting board 
Knife
  1. Begin by preparing curry paste: Place the first four ingredients in a mortar and pestle and pound to form a smooth paste. Add the garlic and pound until well incorporated. Add the coconut milk and pound until a smooth paste forms. Alternatively, combine all ingredients for the curry paste in a small food processor and blend until a smooth paste forms. 
  2. To prepare the tamarind dip, heat a large skillet over medium heat, add all of the ingredients, and mix well. Bring to a boil, then reduce heat and simmer until the sugar has dissolved. 
  3. Taste and sweeten more, if needed. Set aside and let cool. 
  4. For the khmer chicken curry, heat the vegetable oil in a large saucepan over medium heat. Add the shallots and garlic and sauté for 2-3 minutes until the shallots begin to turn translucent. (Be careful not to burn the garlic. Add the curry paste and continue cooking for 2-3 minutes, until fragrant, stirring constantly to avoid burning. 
  5. Stir in the fish sauce then add half of the stock and bring to a boil. Reduce to maintain a gentle simmer and cook for about 5 minutes, until the liquid thickens into a sauce. 
  6. Stir in the cinnamon and curry powder. Then add the sliced chicken and simmer for 2 minutes. Add the remaining half of the stock, diced potatoes, sugar, salt, and tamarind paste. Increase heat to bring to a boil, then cover and reduce heat to medium-low to maintain a simmer. Continue simmering, stirring occasionally, for about 8 minutes. 
  7. Stir in the remaining vegetables, then cover and continue cooking, stirring occasionally, until the chicken is cooked through and the vegetables are tender. 
  8. Finally, stir in the coconut milk and bring to a boil for the last time. Remove from heat. 
  9. Serve the khmer curry in small bowls with a dash of coconut milk and a drizzle of chili oil with steamed rice on the side. Garnish with Thai basil leaves and thinly sliced chili.

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