Cambodian Chicken Curry

Simple dish that is easy to make and superb to east.

Prep Time 10

Cook Time 6

Total Time 6 10

Servings People

In a large mixing bowl add the turmeric, curry paste and and the coconut milk and mix well.
2 tbsp red curry paste, 1/2 tsp ground turmeric, 270 ml coconut milk
Add the chicken thighs and cover well.
1 kg chicken thighs
Transfer the mixture into the slow cooker.
Next add the cardamom, lime leaves and the lemongrass.
1 stalk lemongrass, 6 pods cardamom pods, 2 leaves kaffir lime leaves
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.
2 tbsp desiccated coconut, 1 tbsp brown sugar
Serve with steamed rice for the stickiness factor with a finely sliced red chilli and slice of lime.
1 large lime, 1 large red chilli, 6 portions rice