Satisfy all your comfort food cravings with this Cambodian chicken curry, a flavour explosion of chicken, coconut milk and Royal Red Kroeung spice paste.
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
2 tbsp coconut oil
2 tbsp Royal Kroeung Spice paste (see notes)
700g Chicken thighs, cut into bite-sized pieces
500 – 800ml coconut milk (see notes)
1 large brown onion, finely diced
500g diced root vegetables (I used a mix of carrot and sweet potato)
1 tbsp lime juice
1 tbsp fish sauce
30g palm sugar
In a large pan or skillet, heat the coconut oil over medium-high heat and saute the onion for several minutes or until soft and translucent. Add the Kroeung spice paste and cook for another minute or so until fragrant.
Pour in the coconut milk and stir until well combines with the spice paste and onion mixture. Add the remaining ingredients and bring to the boil. Cover and simmer for twenty minutes or until the chicken is cooked through.
Serve with steamed rice, torn cilantro and lime wedges.
Some speciality stores stock ready-made Kroeung paste, and it can also be found online. If you want to make your own, I have a recipe right →here←.
Although the flavours would be different, you can easily swap the Kroeung paste for a Thai curry paste (Red, Yellow or Green), I also have a recipe for those right →here←
The consistency of South East Asian curries is a matter of (sometimes heated) debate. I like mine thick and concentrated, so it’s like a sauce. I start out with just 500ml of coconut milk and add more if needed. However, some people like a more soup-like consistency to their curry. How much coconut milk you use is up to your personal preference. I would start out with 500ml, and go from there (you can always use the left over milk to make coconut rice 😉)