Somlar Kari Saek Mouan (Chicken Red Curry)

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Somlar Kari Saek Mouan (Chicken Red Curry)

Somlar Kari Saek Mouan (Chicken Red Curry) is a traditional Cambodian recipe for a classic mild red curry of chicken and vegetables in an aromatic base. The full recipe is presented here and I hope you enjoy this classic Cambodian version of: Chicken Red Curry (Somlar Kari Saek Mouan).

prep time

15 minutes

cook time

30 minutes

Total Time:

45 minutes

Serves:

Rating:

Tags : Curry Spice Recipes Herb Recipes Chicken Recipes Vegetable Recipes Cambodia Recipes

Cambodian Chicken Red Curry, known as Somlar Kari Saek Mouan or sometimes Khmer Red Curry, is a rich, flavourful curry made with coconut milk, chicken, aubergine (eggplant), green beans, potatoes, sweet potatoes, and a wonderful red curry paste called kroeung. It has the vibrancy of a Thai red curry but is much milder.

Ingredients:

For the Red Kroeung Paste:
2 lemongrass stalks, outer leaves discarded and tender insides roughly chopped
4 garlic cloves, minced
2 shallots, peeled and chopped
2 kaffir lime leaves, finely shredded (or the zest of two limes)
3cm (1 in) length of fresh ginger, peeled and chopped
1 tbsp fresh turmeric, peeled and grated or finely minced (or 1 tsps of ground turmeric)
5cm (2 in) piece of galangal, peeled and grated or finely minced
¼ tsp sea salt
1 Thai chili ( bird's eye chili)
5 large dried red bell peppers, seeds and stems removed, rehydrated by soaking in hot water for 10 minutes (reserve 180ml [¾ cup] of the soaking water)

For the Curry:
3 tbsp vegetable oil
6-10 tbsp red kroeung paste (or to taste)
8 bone-in chicken thighs, each cut into 2 pieces
400ml (1 tin) coconut milk
1 large onion, roughly chopped
5-8 snake beans (also known as yardlong beans, long-podded cowpea and Chinese long bean), cut into 5cm (2-in) long pieces
1 small aubergine (eggplant), cut into 5cm (2-in) pieces
1 large white potato, peeled, and cut into 5cm (2-in) pieces
1 medium sweet potato, peeled, and cut into 5cm (2-in) pieces
2-3 tbsp fish sauce
1 tsp shrimp paste
2 tbsp palm sugar
1 tsp sea salt
750ml-1l (3-4 cups) water

Method:

Begin by preparing the kroeung paste: Place all the ingredients in a blender, adding 120ml (1/2 cup) [you can add more later, if needed] of the reserved bell pepper soaking liquid) then process everything until you have a smooth paste. It should be a deep red in colour. Any leftover kroeung paste can be frozen and stored in the freezer.

For the Curry: Place a large cast iron pot (Dutch oven) over medium heat. Once hot add the oil, followed by about 8 tbsp of the kroeung curry paste. Stir fry for 1 minute then add the chicken and 250ml (1 cup) of the coconut milk. Stir well to combine and cook for 2 minutes.

Now add in the onion, beans, aubergine and potatoes. Stir well to combine the pour over the remaining coconut milk and the water. Stir in the fish sauce, shrimp paste, palm sugar and salt. Increase the heat to medium-high and bring just to a boil.

Reduce the heat to medium-low and simmer for 20-25 minutes, until the chicken is cooked through and the vegetables are tender.

Serve hot, accompanied by a baguette (French bread), rice or noodles.