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Cambodian Chicken Red

Curry

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PUBLISHED MODIFIED
Amy
May 10, 2019 Feb 4, 2022

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Cambodian Chicken Red Curry, known as Somlar

Kari Saek Mouan or sometimes Khmer Red Curry, is
a rich, flavorful curry made with coconut milk,
chicken, eggplant, green beans, potatoes, sweet
potatoes, and a wonderful red curry paste called
kroeung. It's similar to Thai red curry, but not as
spicy.

We love to travel and always come home inspired by

new dishes that we like to attempt to recreate. Some
other recipes inspired by our travels include Thai
Coconut Mango Sticky Rice, Baked Greek Feta
Fries, and Authentic French Fruit Tart.

Discount upto
1000$

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When our girls were 4 and 1 ½, we took them to

Thailand and Cambodia for a couple of weeks. It was
the first time we had ever traveled with them out of
the country and they did amazing.

It was an epic, unforgettable trip where we explored

crumbling temple ruins only partly reclaimed from
jungles, fed, bathed, and rode elephants through the
mountains of Thailand, and island hopped on a
longtail boat in the Andaman Sea. We will never
forget those experiences and adventures with our
girls while they were so young and hope to take
them back again someday.

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One of the foods we enjoyed while we were in

Cambodia was this amazing chicken red curry that
we ate for lunch after spending a morning exploring
the haunting and beautiful Angkor Wat.

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Cambodian food isn't nearly as well known as Thai

food. It seems like there are Thai restaurants all over
the place, but I don't know that I have ever seen a
Cambodian restaurant.

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So I was excited when I was challenged to recreate a

traditional Cambodian dish as part of this month's
Eat the World Challenge hosted by Culture Eatz.

I researched like crazy to try and figure out just how

to make an authentic Khmer red curry at home and
still be able to share a recipe with you that wouldn't
be out of reach for the average American home
cook. Fortunately, I had some experience with some
of the unusual ingredients thanks to a couple of
cooking classes I took while in Thailand.

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Similar to Thai cooking, Cambodian cuisine typically

has a balance of salty, sour, sweet and bitter flavors
in every meal. Cambodia and Thailand have a
complicated history with borders being fought over
for centuries. Because of that, their cuisines bear a
lot of similarities, with strong Chinese and
Vietnamese influences as well given their proximity
to southern China and Vietnam, as well as French
influences because of their presence in much of
Southeast Asia in the 1800's. 

The biggest difference that I notice, though, is that

Cambodian dishes tend to be far less spicy than
their Thai counterparts. Which made it a wonderful
introduction for our girls, who loved the rich,
flavorful curries and noodles and rice dishes that
weren't too spicy at all.

Traditionally, Cambodian chicken red curry is served

with French bread, but you can also serve it with
noodles or rice, like we did here. It's a thin curry,
closer to a soup than anything else, although it's
loaded with meat, potatoes, and veggies that area
chopped into large bites and cooked in the savory
broth. The French bread is used for sopping up
juices.

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Ingredients in Cambodian Chicken

Red Curry

I know that this list might seem overwhelming,

especially since some of the ingredients are foreign
to most American home cooks. But most of them are
readily available at your local grocery store, so
please don't be too intimidated!

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Here are the easy ones that you shouldn't have

much difficulty finding on your local store's
shelves or in the produce department.

lemongrass (these long and skinny stalks are

always available in the produce section)

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garlic

shallots

ginger root

kosher salt

Thai red chili (also known as a bird's eye chili

pepper, they are really small red or green
peppers, also in the produce section with all the
other peppers)

large dried red peppers (I find these in the

Hispanic or Mexican section at the grocery
store in big bags. Sometimes they are labeled
as California Peppers where I am at.)

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boneless, skinless chicken thighs

oil

yellow onion

eggplant (also known as aubergine - I used the

narrow Chinese eggplant instead of the fat,
chunky ones) 

russet potato

sweet potato

fish sauce (in the aisle with the Asian products,

usually near the soy sauce)

coconut milk (get the full fat kind)

water

This is a Thai red chili pepper, sometimes called a

bird's eye chili pepper, just in case you aren't sure
what to look for at the store.

An image of a Thai chili pepper.

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Here are the more exotic ingredients that took

more effort to track down.

kaffir lime leaves (known for their citrus and

pine scent, kaffir lime leaves are used in many,
many Cambodian and Thai dishes. But even
though it's not a perfect substitute, you can use
regular lime zest for the kaffir lime leaves, which
are almost impossible to obtain unless you order
them online. 1 ½ teaspoons of lime zest is close
enough to the flavor you would get from 1 kaffir
lime leaf. Supposedly you can sometimes find
kaffir lime leaves dried or frozen at Asian food
stores, but I live pretty close to San Francisco
and have access to quite a lot of Asian food
stores and couldn't find any anywhere. I
honestly don't notice a difference between the
two, although kaffir lime leaves are very
traditional for both Thai and Cambodian
cooking.)

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galangal root (sometimes just called galanga,

at least at my local Asian market. This was an
easy find, although you could also order it
online.)

shrimp paste (another easy find, available at

any Asian market or available online. Although
to be honest, I did have to ask a store clerk to
point me to the right aisle.)

palm sugar (not overly sweet, a slightly less

amount of brown sugar makes a decent
substitute)

yardlong beans (also known as snake beans or

a bunch of other names, but could be
substituted with French green beans without
any noticeable difference)

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fresh turmeric root (fresh turmeric root was on

the shelf in our produce aisle at Safeway so I
used it, but you can easily sub ground turmeric
instead. 1 teaspoon of dried turmeric is equal to