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Cambodian Chicken Curry
Simple dish that is easy to make and superb to east.
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Course:
Main Dish
Cuisine:
Cambodian, Thai
Keyword:
Chicken, Chillies, Curry, Rice, Spice
Prep Time:
10
minutes
minutes
Cook Time:
6
hours
hours
Total Time:
6
hours
hours
10
minutes
minutes
Servings:
6
People
Calories:
495
kcal
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Ingredients
Metric
Imperial
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 lime leaves
1
tbsp
brown sugar
6
portions
rice
steamed to serve
1
large
lime
sliced
1
large
red chilli
thinly sliced
Instructions
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
Nutrition
Calories:
495
kcal
|
Carbohydrates:
9
g
|
Protein:
29
g
|
Fat:
39
g
|
Saturated Fat:
17
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
12
g
|
Trans Fat:
1
g
|
Cholesterol:
163
mg
|
Sodium:
137
mg
|
Potassium:
533
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
995
IU
|
Vitamin C:
15
mg
|
Calcium:
45
mg
|
Iron:
4
mg