Cambodian Coconut Curry Chicken (Khmer curry inspired)
Honoring the classic flavors in a traditional Cambodian style curry paste (khmer curry or kroeung) this recipe doctors up a great store-bought curry paste into something altogether stunning. Serve over simply broiled chicken, as we do here, or whatever protein you love.Â
- Yield: Serves 4
Ingredients
Scale
- 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
Instructions
- 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!).Â
- 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.Â