Samlar Kari – Khmer Red Curry

Ingredients

• 1 tablespoon Vegetable Oil
• 1 lb Chicken Thighs
• 1 medium chopped Onion
• 3 Cloves Crushed Garlic
• 1 tablespoon Ginger
• 2 tablespoons Red Curry Paste
• 1 can Coconut Milk
• 1 cup Chicken Stock
• 1 tablespoon Fish Sauce
• 1 tablespoon Brown Sugar
• 1 cup Bamboo Shoot
• 1 sliced Red Pepper
• Pinch Basil
• To serve Lime

Directions

1. Step 1: Heat 1 tbsp vegetable oil in a large pot or Dutch oven over medium-high heat until it shimmers, about 2 minutes.
2. Step 2: Add 1 lb chicken pieces to the pot and cook until browned on all sides, approximately 5–7 minutes, stirring occasionally to prevent sticking.
3. Step 3: Remove the chicken from the pot and set it aside on a plate, leaving any oil and juices in the pot.
4. Step 4: Reduce the heat to medium and add 1 sliced onion to the pot, cooking until softened and translucent, about 4 minutes.
5. Step 5: Stir in 3 cloves minced garlic and 1 tbsp grated ginger, cooking for 1 minute until fragrant to avoid burning.
6. Step 6: Add 2 tbsp red curry paste to the pot and cook for 1 minute, stirring constantly to toast the spices and deepen the flavor.
7. Step 7: Pour in 1 can coconut milk and 1 cup chicken broth, scraping the bottom of the pot to incorporate any browned bits for extra richness.
8. Step 8: Stir in 1 tbsp fish sauce and 1 tbsp palm sugar until fully dissolved, then return the browned chicken to the pot.
9. Step 9: Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
10. Step 10: Add 1 cup bamboo shoots and 1 sliced red bell pepper to the pot, simmering uncovered for an additional 5 minutes until the vegetables are tender-crisp.
11. Step 11: Remove the pot from the heat and stir in 1 cup Thai basil leaves until just wilted, about 1 minute, to preserve their fresh aroma.
12. Step 12: Serve the curry hot, garnished with lime wedges for a bright, acidic finish.