Easy Cambodian Chicken Curry Recipe

A stunningly tasty Cambodian Chicken Curry Recipe. We’re using broiled chicken bits, but you could easily substitute roasted fish, shrimp, tofu, or whatever else you prefer.

Served on a bed of rice and topped with cool, crisp cucumbers and a sprinkling of fresh herbs, this dish is hard to dislike. You may either keep reading for the whole recipe or skip directly to the good part.

The lemongrass, ginger, garlic, and lime in this curry make it incredibly light and won’t sit on your stomach like other heavier, tomato-based curries you may have cooked in the past, which is one of the nicest things about Cambodian food.

We’ve simplified the recipe by leaving out galangal and shrimp paste, two ingredients that are often included in traditional Cambodian curries but may be difficult to come by in the United Kingdom. We don’t believe they add anything to the flavor, yet we still eat it.

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The macros and calorie count for this Cambodian Chicken Curry Recipe are also commendable, which is great news. It’s an excellent choice for those watching their calorie intake since a single serving has just around 300 calories while still providing 41 grams of protein. We hope you appreciate this as much as we did while preparing and eating it!

The Difference Between Thai and Cambodian Curry

One of the most well-known dishes from Cambodia is the Cambodian Chicken Curry Recipe. Traditional celebrations when it is served include national holidays, marriages, ceremonies, and family get-togethers.

Chicken, potatoes, sweet potatoes, green beans, eggplants, coconut milk, lemongrass, and Kroeung (a red/yellow curry paste) come together in perfect harmony to make a delicious curry. The dish’s fresh fragrance and pairs well with the mild, creamy texture of coconut milk. It has been stated that Kari Sach Moan tastes very much like Thai curry.

While visually similar to the Thai version, this dish is milder in flavor. Cambodian curry pastes are often milder than Thai curry pastes since they don’t include as much chile. Yet, I’ve been informed that Cambodians like a little of heat with their meals, so it’s not uncommon to see jars of crushed or ground chilis on the table.

Besides a curry paste that has been crushed and prepared independently, the distinguishing component of a Cambodian Chicken Curry Recipe is the inclusion of earthy, aromatic turmeric, along with the addition of fresh shallot and loads of garlic.

3 Reasons People Love the Cambodian Chicken Curry Recipe

1. Rich Flavor: Cambodian Chicken Curry Recipe has a reputation for having a robust and nuanced taste. The dish’s distinctive taste comes from a combination of savory and somewhat sweet aromatic spices such ginger, garlic, turmeric, and lemongrass.

2. Creamy Texture: The delicate chicken goes well with the creamy stew brought forth by the coconut milk.

3. Comfort Food: The warm and comforting qualities of this dish make it a favorite among many people. It is a perfect comfort food that can be enjoyed all year round, especially during colder months.

How To Make Our Cambodian Chicken Curry Recipe

Ingredients: (8 Servings)

2 lbs boneless chicken breasts or thighs, cut into 1-inch cubes
2 tbsp vegetable oil
1 onion, chopped
3 garlic cloves, minced
2 tbsp ginger, grated
2 tbsp lemongrass, minced
1 tbsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp cinnamon powder
1/4 tsp cayenne pepper
1 can (14 oz) coconut milk
1 cup chicken broth
2 tbsp fish sauce
2 tbsp brown sugar
1 red bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
1 cup snap peas
1/4 cup fresh cilantro, chopped
Salt and pepper, to taste

Instructions:

1. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.

2. Add the minced garlic, ginger, and lemongrass to the pot and sauté for 1-2 minutes, until fragrant.

3. Add the chicken cubes to the pot and cook until browned on all sides, about 5 minutes.

4. In a small bowl, mix together the turmeric powder, cumin powder, coriander powder, cinnamon powder, and cayenne pepper. Add the spice mixture to the pot and stir to combine.

5. Pour in the coconut milk, chicken broth, fish sauce, and brown sugar. Bring the mixture to a boil, then reduce the heat and let simmer for 20-25 minutes, until the chicken is cooked through.

6. Add the sliced bell peppers and snap peas to the pot and let simmer for an additional 5 minutes, until the vegetables are tender.

7. Season the curry with salt and pepper to taste, and sprinkle with chopped cilantro before serving.

Nutritional Information For the Cambodian Chicken Curry Recipe

Calories: 323
Carbohydrates: 13g
Protein: 31g
Fat: 17g
Saturated Fat: 10g
Cholesterol: 88mg
Sodium: 854mg
Potassium: 835mg
Fiber: 3g
Sugar: 6g

Prep Time: 15-20 minutes

Cooking Time: 35-40 minutes

Pots, Pans, and Cooking Equipment Needed for the Cambodian Chicken Curry Recipe

Large pot or Dutch oven
Cutting board
Chef’s knife
Measuring cups and spoons
Small bowl for mixing spices
Wooden spoon for stirring
Can opener

Best Way to Store Leftovers From the Cambodian Chicken Curry Recipe

Leftovers of Cambodian Coconut Chicken Curry Recipe can be stored in an airtight container in the refrigerator for up to 3-4 days. It’s best to let the curry cool down to room temperature before storing it in the refrigerator. You can reheat the leftovers in the microwave or on the stove, adding a splash of water or broth if needed to thin out the curry. It’s important to make sure the leftovers are reheated to an internal temperature of 165°F (74°C) before consuming. For longer storage, you can freeze the curry in airtight containers or freezer bags for up to 2-3 months. When ready to eat, thaw the curry in the refrigerator overnight and reheat as mentioned above.

Substitutions For the Cambodian Chicken Curry Recipe

Chicken: You can substitute chicken with tofu or any other plant-based protein such as chickpeas, lentils, or seitan. If using tofu, you can either pan-fry it or bake it before adding it to the curry.
Fish sauce: For a vegetarian version, you can use soy sauce or tamari instead of fish sauce. You can also use a vegetarian fish sauce made from mushrooms or seaweed.
Chicken broth: Use vegetable broth or water instead of chicken broth.
Brown sugar: You can substitute brown sugar with any other sweetener such as honey, maple syrup, or agave nectar.

Vegetables: You can use any vegetables of your choice such as potatoes, carrots, zucchini, cauliflower, or broccoli. Make sure to adjust the cooking time accordingly based on the vegetable you choose.

Substitutions For the Vegetarian Cambodian Chicken Curry Recipe

Protein: Instead of chicken, you can use tofu, tempeh, or any other plant-based protein of your choice. Chickpeas, lentils, or seitan would also work well in this recipe.
Fish sauce: Use soy sauce or tamari instead of fish sauce. You can also use a vegetarian fish sauce made from mushrooms or seaweed.
Broth: Use vegetable broth or water instead of chicken broth.
Vegetables: Use any vegetables of your choice such as potatoes, carrots, zucchini, cauliflower, or broccoli. Make sure to adjust the cooking time accordingly based on the vegetable you choose.

Tips and Tricks For Easier Creation

Prepare the ingredients ahead of time: Cut the chicken and vegetables and measure out the spices and other ingredients before you start cooking. This will save time and make the cooking process smoother.
Use a Dutch oven or large pot: A large pot or Dutch oven will give you enough space to cook the curry and prevent it from boiling over.
Toast the spices: Toasting the spices before adding them to the curry will enhance their flavor and aroma.
Use low heat: Cook the curry over low heat to ensure that the chicken is cooked through and the flavors are well blended.
Adjust the seasoning: Taste the curry before serving and adjust the seasoning if needed. You can add more salt, sugar, or fish sauce to balance the flavors.

Side Dishes and Desserts For the Cambodian Chicken Curry Recipe

Rice: Serve the curry with steamed rice or jasmine rice.
Naan bread: Warm up some naan bread or flatbread to serve with the curry.
Salad: A simple green salad with cucumbers, tomatoes, and lettuce can be a refreshing accompaniment to the curry.
Mango sticky rice: For a sweet dessert, you can serve mango sticky rice, which is a popular dessert in Southeast Asia.

How To Serve the Cambodian Chicken Curry Recipe

Ladle the curry into serving bowls.
Garnish with chopped cilantro or fresh basil.
Serve hot with steamed rice or naan bread on the side.
You can also add a wedge of lime or lemon for a citrusy kick.

FAQs About the Cambodian Chicken Curry Recipe

Is this Cambodian Chicken Curry Recipe recipe spicy?
The level of spiciness in this recipe can be adjusted based on your preference. The recipe calls for 1/4 teaspoon of cayenne pepper, but you can increase or decrease the amount of spice to suit your taste.

Can I use bone-in chicken instead of boneless chicken?
Yes, you can use bone-in chicken for this recipe, but the cooking time will be longer. Make sure to adjust the cooking time accordingly to ensure that the chicken is cooked through.

Can I make this recipe ahead of time?
Yes, you can make this recipe ahead of time and reheat it when you’re ready to serve. The flavors will actually develop more over time, making it even more delicious. Store the curry in an airtight container in the refrigerator for up to 3 days.

Can I freeze the leftovers?
Yes, you can freeze the leftovers for up to 3 months. Allow the curry to cool completely before transferring it to an airtight container or freezer bag. Label the container with the date and store it in the freezer.

Can I use light coconut milk instead of full-fat coconut milk?
Yes, you can use light coconut milk, but keep in mind that the curry may not be as creamy and rich as it would be with full-fat coconut milk. You can also use coconut cream for an even richer curry.

Final Thoughts

Cambodian Chicken Curry Recipe are one of the highlights of my wonderful adventure into the heart of Cambodia. As a tourist who fell head over heels in love with this magical recipe, allow me to explain why you absolutely must try it.

The first time I had a Cambodian Chicken Curry Recipe, I was immediately taken in by the dish’s enticing burst of spices. The curry’s seductive scent and delicious flavor come from a well-balanced combination of spices including lemongrass, turmeric, and galangal. The silky sauce and warm, earthy spices are well complemented by the rich, velvety texture of the coconut milk.

The luscious, delicate chicken chunks are another reason why I fell in love with the Cambodian Chicken Curry. The chicken absorbs the beautiful flavors of the curry through its marinade and long simmering time, making for a very memorable and delectable dining experience.

The veggies used in the Cambodian Chicken Curry Recipes contribute to the dish’s overall flavor and attractiveness. The natural sweetness of the sweet potatoes, carrots, and eggplant pairs well with the savory, spicy curry sauce and adds a burst of color and texture to the dish. The veggies make the dish more appealing to the eye and give nutritional value.

The delicious customary manner of serving Cambodian Chicken Curry Recipes was one thing that stuck with me. A heaping helping of the curry, packed with juicy chicken and fresh veggies, is served over fragrant jasmine rice. The fluffy rice acts as a sponge, soaking up the delicious sauce and making every bite a sensual experience.

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