Cambodian Chicken Curry is a great unsung hero of the region. The flavours from the chilli, lime leaves and coconut milk blend to make a sauce and marinade that is hard to beat. The curry is not too hot so everybody can enjoy it. I serve this as a main dish with steamed rice as the stickiness of the rice absorbs the sauce.
Cambodian Chicken Curry
Simple dish that is easy to make and superb to east.
Print Facebook Pinterest Twitter Add to Collection Servings: 6 People
Calories: 495kcal
Ingredients
- 1 kg chicken thighs free range, skinned
- 2 tbsp desiccated coconut
- 270 ml coconut milk canned is ok
- 2 tbsp red curry paste
- 1/2 tsp ground turmeric
- 1 stalk lemongrass fresh
- 6 pods cardamom pods remove from shell and crush
- 2 leaves kaffir limes leaves
- 1 tbsp brown sugar
- 6 portions steamed rice to serve
- 1 large lime sliced
- 1 red chilli thinly sliced
Instructions
- In a large mixing bowl add the turmeric, curry paste and and the coconut milk and mix well.
- Add the chicken thighs and cover well.
- Transfer the mixture into the slow cooker.
- Next add the cardamom, lime leaves and the lemongrass.
- Gently stir the mixture until combined.
- Turn on the slow cooker and cook for at least 6 hours or until the chicken is fall apart tender.
- Add the broccoli, mange tout or sugar peas about ten minutes before the end to the slow cooker.
- When everything is cooked, remove the lemongrass stalk and throw away.
- Add the desiccated coconut and sugar throughout the curry and mix well.
- Serve with steamed rice for the stickiness factor with a finely sliced red chilli and slice of lime.
Nutrition
Calories: 495kcal | Carbohydrates: 9g | Protein: 29g | Fat: 39g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 137mg | Potassium: 533mg | Fiber: 1g | Sugar: 3g | Vitamin A: 995IU | Vitamin C: 15mg | Calcium: 45mg | Iron: 4mg
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