Entree: Cambodia – Central Culinary Region – ការ៉ី សាច់មាន់ ➤ Kari sach moan (Cambodian-style coconut chicken curry scented with lemongrass, turmeric and warm Khmer spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

- 2 lb (900 g) bone-in chicken thighs, skin removed and cut into serving pieces
- 1 can (13.5 oz / 400 ml) full-fat coconut milk
- 1 cup (240 ml) chicken stock or water
- 2 medium potatoes, peeled and cut into 1-inch (25 mm) cubes, about 10 oz (285 g)
- 1 medium carrot, sliced, about 4 oz (115 g)
- 3 tbsp (45 ml) neutral oil (vegetable or peanut)
- 4 shallots, peeled and roughly chopped (about 3 oz / 85 g)
- 4 cloves garlic
- 2 stalks lemongrass, white parts only, finely sliced (or smashed if using whole in simmer)
- 1 tbsp (6 g) fresh galangal, peeled and sliced (or 1 tsp / 2 g galangal powder)
- 3–4 dried red chilies, soaked and seeded if desired
- 1 tsp (2 g) ground turmeric or 1 inch (15 g) fresh turmeric, peeled and chopped
- 1 tsp (2 g) coriander seeds, toasted
- 1/2 tsp (1 g) cumin seeds, toasted
- 1 tsp (5 g) shrimp paste
- 1 tbsp (15 ml) fish sauce
- 2 tsp (10 g) palm sugar or brown sugar
- Juice of 1 lime (about 1 tbsp / 15 ml)
- 2 tbsp (8 g) chopped fresh cilantro leaves for garnish
- Salt to taste

Instructions

1. Make the curry paste: In a small dry skillet, toast coriander and cumin seeds until fragrant, then grind or crush. In a mortar and pestle or food processor, pound or blend shallots, garlic, lemongrass, galangal, soaked chilies, turmeric, toasted coriander/cumin and shrimp paste into a smooth paste, adding a little oil if needed.
2. Heat the 3 tbsp (45 ml) oil in a large saucepan over medium heat. Fry the curry paste until aromatic, about 2–3 minutes.
3. Add the chicken pieces and brown lightly on all sides to coat with the paste, 3–4 minutes.
4. Pour in the coconut milk and chicken stock (or water). Stir in the potatoes and carrot. Bring to a gentle simmer, reduce heat to low, cover and cook until chicken and potatoes are tender, about 25–30 minutes.
5. Stir in fish sauce and palm sugar; taste and adjust seasoning with salt or additional fish sauce. Squeeze in lime juice to brighten the curry.
6. Remove from heat, garnish with chopped cilantro and serve hot with steamed rice.