This is the one curry my mother would make for special occasions, so it has always held a special place in my heart. It’s a mild, comforting curry with gentle spice and a natural sweetness from coconut milk and vegetables—onion, long beans, bamboo shoots, carrots, and potatoes—prepared with generous pieces of chicken.
Traditionally, you can enjoy it with rice noodles or a fresh baguette. My favorite is the baguette, torn into pieces and dipped into the rich, fragrant curry. — Chef Channy
Ingredients
- 2 tbsp Avocado Oil
- 6.5 ounces Angkor Food Red Curry Paste
- 2 pounds Chicken thigh* 1.5" cubes
- 2 tbsp Fish sauce
- 2 cup Chicken broth
- 1 cup Bamboo shoots slice 1/2" thick
- 1 cup Onion cut into 1” pieces
- 2 cup Long beans 2" length
- 1 cup Carrot 1.5" cubes
- 1 cup Yukon Gold potatoes 1.5" cubes
- 13.5 fl oz coconut cream
Instructions
- Heat up oil over medium heat
- Add the Angkor Food Red Curry Paste, stir until the paste is completely dehydrated
- Add chicken and continue to stir to allow the paste to evenly coated the meat. Continue cooking until the meat is firm.
- Add fish sauce and broth; bring it to boil. Add bamboo and onion simmer until the chicken is done (at least 165ºF) about 10 minutes.
- Add long bean, carrot and potato. Bring to boil, then simmer until the carrot is tender about 5 minutes.
- Add coconut cream, mix well bring to softly boil for 1 minute
Notes
Serve with slices of toasted baguette, or Nom Bunchoak (rice noodles) with sprout, lime and fish sauce chili. * Most Cambodian would like to make this curry with whole chicken with bones and all. This can be done by double this recipe, and replace chicken broth with water. Also you will need to increase the cooking time to ensure the chicken is completely cooked.
Tried this recipe?Mention @AngkorFood or tag #angkorfood, thank you!
