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How to make Cambodian chicken curry (Samlaa khaeng phet)

Yield = 6
Prep time: 0:20
Cook time: 0:30
Total time: 0:50

Ingredients

  • 3 stems lemon grass, pale section only, finely chopped
  • 4cm fresh ginger, peeled, finely chopped
  • 3 garlic cloves, crushed
  • 1 large French shallot, coarsely chopped
  • 1 long fresh red chilli, seeded, coarsely chopped
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground fennel
  • 2 tablespoons rice bran oil
  • 2 x 270ml cans coconut milk
  • 700g chicken thigh fillets, trimmed, cut into 4cm pieces
  • 600g sweet potato (kumara), peeled, coarsely chopped
  • 150ml Massel chicken style liquid stock
  • 3 kaffir lime leaves
  • 1 tablespoon palm sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon fresh lime juice
  • Fresh basil leaves or Thai basil leaves, to serve
  • Steamed jasmine rice, to serve

Method

  • Step 1 Process the lemon grass, ginger, garlic, shallot, chilli, turmeric, coriander and fennel in a food processor until a coarse paste forms.
  • Step 2 Heat the oil in a large wok over medium heat. Add the lemon grass mixture. Cook, stirring, for 3-4 minutes or until aromatic. Add half the coconut milk and cook, stirring, for 5 minutes or until the liquid is reduced and the paste starts to split.
  • Step 3 Add the chicken, sweet potato, chicken stock, kaffir lime leaves, palm sugar, fish sauce, lime juice and the remaining coconut milk. Bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 15-20 minutes or until the chicken is cooked through and the sweet potato is tender. Top with basil leaves and serve with rice.