A deeply flavorful, simply stunning Cambodian Coconut Curry Chicken sauce that will elevate anything with which you’d like to serve it. Here, we’re using broiled chicken bites but it would also be wonderful with roasted fish, shrimp, tofu – whatever you like. Served on a bed of rice with cold, crunchy cucumbers and a shower of fresh herbs, this one’s pretty tough not to love. Read on for more about this recipe, or just jump ahead to the main event.

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What is Cambodian Curry?

It seems clear to me that, when most Westerners think of Asian style curries, Thai and Indian versions come to mind immediately. The popularity of these curry forms makes sense – they’re incredible. But I have recently loved learning more about the various iterations of curries, from one region to another. Years ago I used to make a fantastic Cambodian pork dish, and a recent resurrection of that inspired me to learn a little more about Cambodian cuisine and specifically, how it differs from the more widely known Thai cuisine.

I especially love a great curry, so my research led me down a path that was filled with all things curry paste. From the methods to the ingredients, I found that, though very similar in many ways (and for historical and geographical reasons that make a lot of sense), there are some nuanced differences between a typical Thai style curry paste, and a Cambodian (or Khmer) style.

Primarily, Cambodian curry pastes don’t use quite as much chili as a Thai paste would, so they carry a bit less heat. That said, I’ve been told that Cambodians love spice in their food, and jars of crushed and ground chilis are often found on dining tables to complement most meals. The presence of earthy, fragrant turmeric is also a defining component of a Cambodian curry, as well as fresh shallot and lots of garlic, which are usually sauteed and added after a curry paste has been pounded and created separately.

What is the difference between Thai curry paste and Cambodian curry paste?

Traditional Cambodian-style red curry paste is called, “kroeung” or khmer curry paste and it it is similar to Thai red curry paste, just not quite as spicy, as it employs (usually) less chili. Also, Cambodian curry pastes use more turmeric, typically, giving them a gorgeous golden glow and earthy undertone that is fantastic. But still, you’ll see a similar cast of characters showing up in both Thai curry paste and Cambodian style.

Unless you specifically seek out a very hot one, the pre-made Thai curry pastes available in most American grocery stores are typically not spicy (catering to our western palates) and make for a great, fast stand in for Cambodian red curry paste.

Ingredients in a traditional Cambodian Red Curry Paste (kroeung or khmer)

garlic
galangal
lemongrass
turmeric
lime leaves
shallot
palm sugar
fermented fish paste
minimal chilis

Cambodian Coconut Curry Chicken: A nod to a classic Khmer Curry Paste

So, for our recipe here today, we’ll honor and give a nod to traditional Cambodian kroeung by doctoring up a store-bought Thai curry paste. Why? Well, firstly because they’re quite similar, using several of the same gorgeous flavor bomb ingredients to cultivate their intense complexity. But also, because we keep it real over here on MKL. Until there are other great, ready-made Southeast Asian curry pastes readily available, this is a nice way to go about things.

My goal is to introduce y’all to the deliciousness that is Cambodian red curry, which will hopefully inspire you you travel a little further down that road. That’s the point. We travel with out forks over here. So, with that. Let’s get going …

What you’ll need to make this Cambodian Coconut Curry Chicken

This reads a tad long, I’ll admit, but these are ingredients you’ll probably have on hand – at least many of them. Feel free to add in a squeeze of lemongrass paste as well. Be sure to taste the sauce after it’s simmered a bit and adjust any of the flavorings as needed. This is true, always.

INGREDIENTS

4 boneless, skinless chicken breasts

Salt and pepper to taste

1 tablespoon soy sauce, divided

2 teaspoons granulated sugar, divided

1 tablespoon cooking oil (such as canola, grapeseed, or refined coconut)

1 shallot, minced

1-inch piece of fresh ginger, minced or grated

3 large cloves garlic, minced or grated

1 teaspoon ground turmeric

4-ounce jar Thai-style red curry paste

2 teaspoons fish sauce

14.5 ounce can of coconut milk

Zest of one lime, plus extra for serving and squeezing over

Cooked Jasmine rice, for serving

SERVING SUGGESTION: Chopped cilantro, scallions, basil

How to make this Cambodian Coconut Curry Chicken

We’ll toss some chicken pieces in a simple mix of salty soy sauce and sweet sugar to really get them nice and caramelized under the broiler. Then, as they broil away, we’ll set to doctoring up a jar of Thai-style red curry paste. To give this a more Cambodian spin, we’ll introduce some golden, glowy ground turmeric to the mix and make sure to keep the spice level on the lower side. Shallots and garlic complete the scene, as would be true with a classic Kroueng as well.

DIRECTIONS

Adjust the oven rack to the top position and preheat the broiler to high.

Cover a large baking sheet with parchment paper or foil. Slice the chicken breasts crosswise and cut into bite-sized pieces (¾-inch or so).

Put the chicken pieces on the pan and toss with 1 tablespoon of the soy sauce and one teaspoon of the sugar. Season with salt and pepper (yep, even with the soy sauce). Arrange them in an even layer, and broil until lightly charred and cooked through, about 8 to 10 minutes (just keep an eye on them!).

Meanwhile, add the cooking oil to a large pan over medium heat. When it’s hot, add the shallot, ginger, and garlic and cook for about a minute. Add the turmeric, curry paste, fish sauce, remaining teaspoon of sugar, remaining tablespoon of soy sauce, the coconut milk, and the zest of one lime. Simmer over med-low heat until slightly reduced.

To serve, pile some rice onto each plate and top with some of the broiled chicken, and a generous amount of the curry sauce. Top with sliced cucumber, chopped cilantro, limes for squeezing, basil, and scallions, if desired. I like to serve with extra soy sauce on the side as well.