Entree: Cambodia – Coastal Cambodia – ការីសាច់មាន់ ➤ Kari Sach Moan (Coconut-based Cambodian coastal chicken curry flavored with turmeric, lemongrass, and kaffir lime)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 1 1/2 lb (680 g) bone-in chicken thighs, approx. 6 pieces
- 13.5 oz (400 ml) coconut milk (one can)
- 1 tbsp (15 ml) vegetable oil
- 3 shallots, approx. 90 g, thinly sliced
- 3 cloves (9 g) garlic, minced
- 1 tbsp (8 g) fresh turmeric, grated, or 1 tsp (2 g) ground turmeric
- 2 stalks (about 50 g) lemongrass, tough outer layers removed and bruised
- 3 kaffir lime leaves, torn
- 1 cup (225 g) potato, peeled and cut into 1-inch (2.5 cm) pieces
- 1 cup (120 g) carrot, sliced into coins
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 g) palm sugar or light brown sugar
- 1 tsp (5 g) shrimp paste (kapi), optional
- 1/2 cup (120 ml) water or light chicken stock (adjust as needed)
- 1 tbsp (15 ml) lime juice (from 1 lime)
- 1/4 cup (15 g) fresh cilantro leaves, chopped, for garnish
- 1–2 small fresh chilies, sliced (optional, to taste)
- Salt and freshly ground black pepper to taste
- Cooked jasmine rice for serving

Instructions

1. Pat chicken thighs dry and season lightly with salt and pepper. If using shrimp paste, dissolve it in a tablespoon of warm water to loosen.
2. Heat oil in a large heavy pot over medium heat. Add shallots and sauté until soft and translucent, about 4–5 minutes. Add garlic and grated turmeric (or ground turmeric) and sauté 1 minute until fragrant.
3. Add bruised lemongrass stalks and kaffir lime leaves to the pot, stir for 30 seconds, then add chicken pieces and brown lightly on all sides, about 6–8 minutes.
4. Pour in coconut milk and 1/2 cup (120 ml) water or light stock, bring to a gentle simmer. Stir in fish sauce, palm sugar, and prepared shrimp paste if using. Add potatoes and carrots.
5. Reduce heat to low, cover partially, and simmer gently until chicken is cooked through and vegetables are tender, about 25–30 minutes. Stir occasionally and skim any excess fat if desired.
6. Remove lemongrass stalks and tear out any large lime leaf stems. Taste and adjust seasoning with additional fish sauce, sugar, or salt as needed. Stir in lime juice and sliced chilies if using.
7. Garnish with chopped cilantro and serve hot over steamed jasmine rice.