Red Curry, A Traditional Khmer Dish

The Recipe

2 sticks of lemongrass, outer leaves discarded and roughly chopped

4 cloves garlic, peeled

2 shallots, peeled and chopped

1 kaffir lime leaves

Zest of half a lime

1 inch fresh ginger, peeled and roughly chopped

1 bird’s eye chilli

2 dried red peppers (I dried my own by quartering and deseeding and cooking on a baking tray in a cool oven for 4-6 hours – until they are dry)

Blend the paste ingredients until smooth. Add a tablespoon of water if it isn’t blending well. Paste should be deep red and smooth.

Khmer Red Chicken Curry

8 chicken thighs on the bone, each cut into two pieces

2 tbsp vegetable oil

2 tbsp red kerning paste

large onion cut into large chunks

8 french beans cut into 2 cm pieces

1 small aubergine cut into 2 cm pieces

1 medium sweet potato cut into 2 cm pieces

1 potato cut into 2 cm pieces

1 tsp shrimp paste

2 tbsp fish sauce

2 tbsp palm sugar

½ tsp salt

250 ml coconut milk/cream

250 ml water

1. Heat the oil and paste in a large heavy bottomed pan on a medium heat. Stir for one minute.

2. Add the chicken and 100 ml coconut and cook for a couple of minutes.

3. Add the vegetables and stir.

4. Add water, remaining coconut and season with fish sauce, salt and sugar. Stir and simmer for 30 minutes or until the chicken is cooked through.

it is traditional in Cambodia, this is served with thick slices of French bread