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Cambodian Chicken Curry Recipe

Cambodian Chicken Curry

A stunningly tasty Cambodian Chicken Curry Recipe. We're using broiled chicken bits, but you could easily substitute roasted fish, shrimp, or tofu.
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5 from 1 vote
Prep Time: 20 minutes
Cook Time: 40 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Cambodian, SE Asian
Keyword: Cambodian Chicken Curry Recipe
Servings: 8 People
Calories: 323 kcal
Cambodian Chicken Curry Recipe

Equipment

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

Ingredients

  • 2 tbsp Cutting board
  • 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

  • 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.
  • Add the minced garlic, ginger, and lemongrass to the pot and sauté for 1-2 minutes, until fragrant.
  • Add the chicken cubes to the pot and cook until browned on all sides, about 5 minutes.
  • 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.
  • 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.
  • Add the sliced bell peppers and snap peas to the pot and let simmer for an additional 5 minutes, until the vegetables are tender.
  • Season the curry with salt and pepper to taste, and sprinkle with chopped cilantro before serving.

Notes

Tips and Tricks

 
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.

Nutrition

Serving: 1g | Calories: 323kcal | Carbohydrates: 13g | Protein: 31g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 88mg | Sodium: 854mg | Potassium: 835mg | Fiber: 3g | Sugar: 6g
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