Entree: Cambodia – Mekong Cambodia – ការ៉ី សាច់មាន់ ➤ Kari Sach Moan (Mekong-style Cambodian chicken curry simmered in coconut milk with lemongrass, turmeric, and kaffir lime)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 13.5 fl oz (400 ml) coconut milk
- 1 cup (240 ml) water or chicken stock
- 2 tbsp (30 ml) neutral oil (vegetable or peanut)
- 4 shallots, peeled and chopped, about 4 oz (115 g)
- 4 garlic cloves, peeled (about 12 g)
- 2 stalks lemongrass, white part only, finely chopped (about 2 oz / 55 g)
- 1-inch (2.5 cm) piece galangal or ginger, peeled and chopped (about 10 g)
- 1 tsp (5 g) ground turmeric or 1 tbsp (6 g) fresh grated turmeric
- 2 tbsp (30 g) palm sugar or brown sugar
- 2 tbsp (30 ml) fish sauce
- 4 kaffir lime leaves, torn
- 2 medium potatoes, peeled and cut into chunks (optional), about 10 oz (300 g)
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro (coriander) leaves for garnish
- 1 lime, cut into wedges for serving
- Steamed jasmine rice for serving

Instructions

1. Prepare the kroeung-style paste: in a mortar and pestle or food processor, pound or blend the shallots, garlic, lemongrass, galangal (or ginger), and turmeric with a pinch of salt until a coarse paste forms.
2. Heat oil in a large heavy pot over medium heat. Add the spice paste and sauté 2–3 minutes until fragrant and beginning to darken.
3. Add the chicken pieces and brown lightly on all sides, about 6–8 minutes, turning to coat with the paste.
4. Pour in the coconut milk and water or stock, stir in fish sauce and palm sugar, and add torn kaffir lime leaves. Bring to a gentle simmer.
5. Add potatoes if using, reduce heat to low, cover partially, and simmer for 25–30 minutes until chicken is cooked through and potatoes are tender. Skim excess fat if desired.
6. Taste and adjust seasoning with salt, pepper, more fish sauce, or a squeeze of lime as needed. If the curry is too thin, simmer uncovered a few minutes to reduce; if too thick, add a splash of water.
7. Serve hot over steamed jasmine rice, garnished with chopped cilantro and lime wedges.