Samlar Kari – Khmer Red Curry

Name: Samlar Kari – Khmer Red Curry
Prep time: 21 min
Cook time: 35 min
Total time: 56 min
Yield: 4 servings
Cuisine: Cambodia
Ingredients: 1 tbsp vegetable oil; 1 lb chicken thighs; 1 onion; 3 cloves garlic; 1 tbsp ginger; 2 tbsp red curry paste; 1 can coconut milk; 1 cup chicken stock; 1 tbsp fish sauce; 1 tbsp brown sugar; 1 cup bamboo shoot; 1 red bell pepper; Pinch basil; To serve lime

A Cambodia dinner made with chicken. Ready in about 56 minutes. Difficulty: medium.

21 minPrep (about)
35 minCook (about)
56 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 18 people +

Changed from 4 to 18 people · Back to 4

Main ingredient

4 ½ lb chicken thighs

Fresh & other

5 onions
14 cloves garlic
¼ cup + 1 ½ tsp ginger
½ cup + 1 tbsp red curry paste
5 cans coconut milk
4 ½ cups chicken stock Shopping tip: Chicken broth (carton or can), or a chicken bouillon cube in hot water.
¼ cup + 1 ½ tsp brown sugar
4 ½ cups bamboo shoot
5 red bell pepper Shopping tip: Bell pepper (UK recipes call it pepper).
Pinch basil Shopping tip: Fresh leaves, not dried. Thai basil is best; regular basil works.
To serve lime

Sauces & oils

¼ cup + 1 ½ tsp vegetable oil
¼ cup + 1 ½ tsp fish sauce

How to make it

Steps in our own plain words.

Heat ¼ cup + 1 ½ tsp vegetable oil in a big pot or big heavy pot over medium-high heat till it shimmers, about 2 minutes, 2.
Add 4.5 lb chicken bits to the pot.
Cook until browned on all sides, about 5–7 minutes, stirring every so often to prevent sticking, 3.
Remove the chicken from the pot.
Set it aside on juices, leaving any oil and a plate in the pot, 4.
Turn the heat down to medium.
Add 5 sliced onions to your pot, cooking till softened and translucent, about 4 minutes, 5.
Mix in 14 cloves minced garlic plus ¼ cup + 1 ½ tsp grated ginger, cooking for 1 min until it smells good to avoid burning, 6.
Add ½ cup + 1 tbsp red curry paste to your pot.
Cook for 1 minute, stirring the whole time to toast your spices and deepen the flavor, 7.
Pour in 5 cans coconut milk plus 4 ½ cups chicken broth, scraping bottom of the pot to mixed in any browned bits for extra richness, 8.
Mix in ¼ cup + 1 ½ tsp fish sauce plus ¼ cup + 1 ½ tsp palm sugar until fully dissolved.
Return the browned chicken to the pot.
Bring the mixture to a gentle boil.
Turn the heat down to low.
Cover.
Simmer for 15 minutes to let the flavors to meld, 10.
Add 4 ½ cups bamboo shoots plus 5 sliced red bell pepper to your pot, simmering uncovered for an more 5 min until the vegetables are tender-crisp, 11.
Remove the pot from the heat.
Mix in 4 ½ cups Thai basil leaves until wilted, around 1 minute, to preserve their fresh aroma.
Dish up your curry hot, garnished using lime wedges for a bright, acidic finish.