Khmer Red Chicken Curry

Main Serves 4 people Cambodia

The red chicken curry typical to Cambodia is much less fiery and more aromatic than its Thai counterparts.

INGREDIENTS:

1 lemongrass stalk, chopped
1 tbsp turmeric
2 tbsp fresh ginger, grated
2 kaffir lime leaves
6 cloves of garlic, chopped
1 red chilli, deseeded and chopped
1 shallot, peeled and chopped
2 tbsp oil
1 lb (450g) chicken, either breast or leg/thigh meat
2 tbsp sugar
1 tbsp fish sauce
2 sweet potatoes, peeled and chopped
1 carrot, chopped
1 potato, chopped
4 star anise
7 oz (200g) tinned coconut milk
Pinch salt
1 lime


Step 1

To make the aromatic paste, pound the lemongrass, turmeric, ginger, lime leaves, garlic, chilli and shallot together to make a smooth paste.

Step 2

Heat the oil in a heavy based saucepan or wok and fry the curry paste for 1 to 2 minutes. Add the chicken, then the sugar and fish sauce. Fry until the chicken is opaque, and then add the vegetables.

Step 3

Next, pour over the coconut milk, and add a pinch of salt, the star anise and a splash of water. Simmer until the chicken is cooked through and the vegetables are tender. Before serving, add a squeeze of lime and serve with steamed rice or crisp slices of baguette.