Recipe from Shinta Mani in Siem Reap, Cambodia. Khmer curry is not spicy like Thai curries, but it is full of flavor.
2/3c – 1c lemongrass, sliced
2T fresh turmeric (see note)
2 kaffir lime leaf
6 cloves of garlic
6-8 dried red chilies, soaked in hot water until softened
1 chicken breast, sliced
1 sweet potato, cubed
1 onion, chopped
1 carrot, chopped
1 potato, chopped
4 star anise
10g chicken bouillon powder (optional)
1c coconut milk (approx)
Fish sauce to taste
1. Pound lemongrass, turmeric, galangal, garlic and lime leaf together with mortar and pestle.
2. Add soaked chilies and 2T hot water to blender and blend.
3. Heat oil in a wok until hot. Fry 1/4c curry paste for a minute. Adding chicken after one minute.
4. Add sugar and fish and cook over medium heat. Then, toss the chopped vegetables into curry and stir.
5. When fragrant, add 1/4c coconut milk, 1/4t salt, 4 star anise and water. Stir and cook until vegetables are tender and chicken is cooked.
6. Serve with steamed rice or baguette.
Note: If fresh turmeric is not available, substitute with half the amount of powdered turmeric.
The red oil on the top of the curry is a drizzle of maokaok seed oil. It is made by heating 2T of oil with 3t of maokouk seed and cooked on low heat for 30 seconds. This is added for color. But I can’t seem to find an English translation of the ingredient, so I am not sure how to do it yet!