Best Chicken Samlá Cambodian Chicken Curry Recipes

CAMBODIAN CHICKEN CURRY RECIPE

Cambodian Chicken Curry Recipe image

This Cambodian chicken curry recipe makes one of Southeast Asia's most comforting chicken curries. While it has a depth of flavour that comes from dried spices and fresh aromatic ingredients, it has a richness thanks to a liberal use of coconut cream and milk, and a gentleness due to the mild red chillies.

Provided by Adapted from Authentic Cambodian Recipes (now out of print)

Number Of Ingredients 22

Ingredients

1 tbsp coriander seeds
1 tsp cumin seeds
2 tbsp lemongrass stalks (finely chopped after discarding the tough outside layers)
1 tbsp galangal (peeled and finely chopped)
1 tsp kaffir lime zest
4 pieces dried medium red chillies (soaked and chopped, deseeded for a milder paste)
1 tsp turmeric (peeled and chopped - wear gloves if you don't want to get stained hands)
10 cloves garlic (peeled and crushed)
5 pieces shallots (peeled and chopped)
1 tsp shrimp paste
3 tbsp cooking oil
2 tbsp red kroeung (see above)
1 tsp shrimp paste
1/2 tsp palm sugar
200 ml coconut cream
1 whole chicken cut into chunky pieces
1 tbsp fish sauce
400 ml coconut milk
250 ml chicken stock
1 handful long beans cut into 4cm lengths ( cut into 4cm lengths)
2 pieces round eggplants (cut into chunks, soaked in cold water to reduce bitterness, then drained)
3 pieces sweet potatoes (or potatoes) (cut into chunks and cooked separately)

Steps:

Heat oil in a wok over low heat. Add red kroeung, shrimp paste and palm sugar. Stir-fry until fragrant. Add the chicken pieces and cook until well coated and takes on a little colour. Then add the coconut cream and half the amount of fish sauce (you can add more later).
Stir in coconut milk and stock. Bring to the boil, then reduce heat and simmer over medium heat until chicken is tender. Add the long beans and aubergines. Just before serving add the potatoes and continue cooking until curry is reduced and thick. Taste, taste, taste, and if it's a little too mild in flavour (not heat) add more fish sauce.
Serve with steamed rice or fresh rice vermicelli and crunchy vegetables such as cucumber or bean sprouts. Cambodians also like to eat their curries with French baguettes.
Note: The curry will be tastier if you prepare this recipe using homemade coconut cream and milk. Also, while the curry paste will be bright red, the addition of the coconut cream and milk will see the curry have a yellow hue. This is not important, the flavour of the curry is.

Nutrition Facts : Calories 518 kcal, Carbohydrate 15 g, Protein 9 g, Fat 51 g, SaturatedFat 35 g, Cholesterol 31 mg, Sodium 550 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

CHICKEN SAMLá (CAMBODIAN CHICKEN CURRY)

Chicken Samlá (Cambodian Chicken Curry) image

From Cooking Light....This is one of the most popular dishes in Cambodia. It's a soupy curry that's more aromatic and less spicy than curries found in other parts of Southeast Asia. It uses a substantial amount of fresh ginger and lemongrass for flavor and fragrance. Serve over rice to soak up the sauce.

Provided by Mr Jackson

Categories Chicken Thigh & Leg

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1/2 cup fresh ginger, thinly sliced peeled
1/4 cup fresh lemongrass, chopped peeled
1 1/2 tablespoons shrimp sauce (such as Lee Kum Kee) or 1 1/2 tablespoons shrimp paste
1 tablespoon rice wine vinegar
1 teaspoon grated lime rind
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground turmeric
5 garlic cloves, halved
2 large shallots, peeled and quartered
cooking spray
6 (4 ounce) skinless chicken drumsticks, skinned
6 (4 ounce) skinless chicken thighs, skinned
1 cup reduced-sodium fat-free chicken broth
3/4 cup light coconut milk
1 teaspoon sugar
1 tablespoon fresh lime juice
lime wedge (optional)

Steps:

Place first 10 ingredients in a food processor; process until minced, scraping sides of bowl occasionally.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add ginger mixture; sauté 2 minutes. Add chicken; cook 2 minutes on each side. Add broth, coconut milk, and sugar, scraping pan to loosen browned bits; bring mixture to a boil. Cover, reduce heat, and simmer 45 minutes or until chicken is done.
Remove pan from heat. Remove chicken from pan, reserving liquid in pan; cool chicken slightly. Remove the meat from bones, and discard bones. Place pan over medium heat. Stir in chicken and lime juice; cook for 2 minutes or until thoroughly heated. Serve with lime wedges, if desired.
Cooking Light does not give prep or cook time. The times listed is my guess.

Nutrition Facts : Calories 439.2, Fat 12.7, SaturatedFat 3.2, Cholesterol 273.2, Sodium 591.8, Carbohydrate 7.7, Fiber 0.4, Sugar 1.4, Protein 69.5