Cambodian Chicken Curry (Kary Sach Moan)
Cambodian Chicken Curry (Kary Sach Moan)
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.