Samlar Kari – Khmer Red Curry

Ingredients

• Vegetable Oil1 tablespoon
• Chicken Thighs1 lb
• Onion1 medium chopped
• Garlic3 Cloves Crushed
• Ginger1 tablespoon
• Red Curry Paste2 tablespoons
• Coconut Milk1 can
• Chicken Stock1 cup
• Fish Sauce1 tablespoon
• Brown Sugar1 tablespoon
• Bamboo Shoot1 cup
• Red Pepper1 sliced
• BasilPinch
• LimeTo serve

Instructions

1. 1

   Heat 1 tbsp vegetable oil in a large pot or Dutch oven over medium-high heat until it shimmers, about 2 minutes.

2. 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. 3

   Remove the chicken from the pot and set it aside on a plate, leaving any oil and juices in the pot.

4. 4

   Reduce the heat to medium and add 1 sliced onion to the pot, cooking until softened and translucent, about 4 minutes.

5. 5

   Stir in 3 cloves minced garlic and 1 tbsp grated ginger, cooking for 1 minute until fragrant to avoid burning.

6. 6

   Add 2 tbsp red curry paste to the pot and cook for 1 minute, stirring constantly to toast the spices and deepen the flavor.

7. 7

   Pour in 1 can coconut milk and 1 cup chicken broth, scraping the bottom of the pot to incorporate any browned bits for extra richness.

8. 8

   Stir in 1 tbsp fish sauce and 1 tbsp palm sugar until fully dissolved, then return the browned chicken to the pot.

9. 9

   Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.

10. 10

    Add 1 cup bamboo shoots and 1 sliced red bell pepper to the pot, simmering uncovered for an additional 5 minutes until the vegetables are tender-crisp.

11. 11

    Remove the pot from the heat and stir in 1 cup Thai basil leaves until just wilted, about 1 minute, to preserve their fresh aroma.

12. 12

    Serve the curry hot, garnished with lime wedges for a bright, acidic finish.