Khmer Red/Yellow Chicken Curry (Somlar Kari Saek Mouan)

Preparation: 15 mins
Cooking: 30 mins
Complexity: medium
Serves: 4

INGREDIENTS

  • 2 chicken marylands cut into chunky pieces with bones
  • 3 tbsp vegetable oil
  • 2 tbsp red kreoung paste
  • 1 tsp shrimp paste
  • 3 tbsp fish sauce
  • 2 tbsp palm sugar
  • 1 tsp salt
  • 1 cup coconut milk/cream
  • 3 cups water
  • 2 brown onions cut into quarters
  • 4 snake beans cut into 2 inch pieces
  • 1 small aubergine cut lengthwise into 2 inch pieces
  • 1 sweet potato
  • 1 white potato

METHOD

  1. In a large heated pot, add oil and kroeung paste. Stir for 1 min on medium temperature.
  2. Add chicken and half the coconut. Cook for 2 mins.
  3. Add potatoes, beans, aubergine and onion. Stir well.
  4. Add water, remaining coconut and season with fish sauce, salt and sugar. Stir to combine and let it simmer for 20 mins on low temperature.

TIPS

  • Serve hot with rice vermicelli noodles or sliced french style baguette.
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2 thoughts on “Khmer Red/Yellow Chicken Curry (Somlar Kari Saek Mouan)

    • The shrimp paste was left out by mistake, so thank you for bringing it up to attention. Definitely is a Khmer touch to a good authentic chicken curry 😉 As for the star anise, it would be expected as an ingredient for the Saraman curry. Enjoy the dish!

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