|YIELDS: 4 Servings||PREP TIME: 20 mins||COOK TIME: 45 mins||TOTAL TIME: 1 hr 5 mins|
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
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
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
Mortar and pestle or small food processor
- 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.
- 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.
- Taste and sweeten more, if needed. Set aside and let cool.
- 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.
- 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.
- 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.
- Stir in the remaining vegetables, then cover and continue cooking, stirring occasionally, until the chicken is cooked through and the vegetables are tender.
- Finally, stir in the coconut milk and bring to a boil for the last time. Remove from heat.
- 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.