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.
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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
Sodium: 137mg | Calcium: 45mg | Vitamin C: 15mg | Vitamin A: 995IU | Sugar: 3g | Fiber: 1g | Potassium: 533mg | Cholesterol: 163mg | Calories: 495kcal | Trans Fat: 1g | Monounsaturated Fat: 12g | Polyunsaturated Fat: 6g | Saturated Fat: 17g | Fat: 39g | Protein: 29g | Carbohydrates: 9g | Iron: 4mg
