Cambodian Chicken Curry
323kcal
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
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
Method
- 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.
Nutrition
Serving1gCalories323kcalCarbohydrates13gProtein31gFat17gSaturated Fat10gCholesterol88mgSodium854mgPotassium835mgFiber3gSugar6g