chicken

Samlar Kari – Khmer Red Curry

Name: Samlar Kari – Khmer Red Curry
Yield: 4 servings
Ingredients: 1 tablespoon Vegetable Oil; 1 lb Chicken Thighs; 1 medium chopped Onion; 3 Cloves Crushed Garlic; 1 tablespoon Ginger; 2 tablespoons Red Curry Paste; 1 can Coconut Milk; 1 cup Chicken Stock; 1 tablespoon Fish Sauce; 1 tablespoon Brown Sugar; 1 cup Bamboo Shoot; 1 sliced Red Pepper; Pinch Basil; To serve Lime

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Vegetable Oil1 tbsp
Chicken Thighs1 lb
Onionmedium1
Garlic3 cloves
Ginger1 tbsp
Red Curry Paste2 tbsp
Coconut Milk1 can
Chicken Stock1 cup
Fish Sauce1 tbsp
Brown Sugar1 tbsp
Bamboo Shoot1 cup
Red Pepper1
Basil
Lime

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

12 steps · 0 min

1
Heat 1 tbsp vegetable oil in a large pot or Dutch oven over medium-high heat until it shimmers, about 2 minutes.
2
Add 1 lb chicken pieces to the pot and cook until browned on all sides, approximately 5–7 minutes, stirring occasionally to prevent sticking.
3
Remove the chicken from the pot and set it aside on a plate, leaving any oil and juices in the pot.

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