The Cambodian Red Curry Recipe presents a visually appealing and flavourful dish with a rich, vibrant appearance. The base of the Cambodian Red Curry Recipe consists of a creamy coconut milk and red curry paste mixture, which creates a thick, reddish-orange sauce. This sauce envelops tender pieces of chicken breast, which are cooked until they are juicy and flavorful.
The texture of the Cambodian Red Curry Recipe is a delightful combination of smooth and hearty. The coconut milk adds a creamy richness to the sauce, while the red curry paste infuses it with a spicy kick. The addition of garlic enhances the aroma, giving the dish a well-rounded depth of flavour.
The Cambodian Red Curry Recipe also includes a variety of vegetables, such as red bell peppers, yellow onions, and cherry tomatoes. These vegetables are cut into bite-sized pieces and cooked until they are tender yet still slightly crisp. The peppers and onions add a colourful contrast to the creamy sauce, while the tomatoes provide a touch of acidity.
To finish the Cambodian Red Curry Recipe, fresh cilantro and basil are used as garnishes. These herbs add a burst of freshness and a pop of green, which complements the rich and spicy sauce. Overall, the Cambodian Red Curry Recipe offers a satisfying combination of textures and flavours, making it a delicious and well-balanced dish.
Ingredients For the Cambodian Red Curry Recipe
Vegetable Oil
Garlic
Chicken Breast
Red Curry Paste
Coconut Milk
Chicken Broth
Fish Sauce
Sugar
Red Bell pepper
Yellow onion
Cherry Tomatoes
Cilantro
Basil
Cooking Instructions For the Cambodian Red Curry Recipe
- Melt the vegetable oil in a big skillet over medium heat. Cook, stirring occasionally, for 30 seconds, or until garlic is aromatic.
- Toss in the chicken pieces and cook, stirring occasionally, for two to three minutes, or until done.
- Stir in the red curry paste. 3. OK. To ensure the curry paste is evenly distributed, cook for an extra minute or two.
- Transfer the chicken broth, sugar, fish sauce, and coconut milk to a pot. 4. Heat till boiling, stirring occasionally.
- Bring to a simmer over low heat for about seven to ten minutes, or until the sauce thickens.
- Incorporate the cherry tomatoes, yellow onion, and red bell pepper. After 5-7 minutes of stirring, or until the veggies are soft, continue cooking.
- Warm the dish and garnish with basil and cilantro before serving.
Essiential Ingredients for Cooking Cambodian Food at Home
To truly embrace the essence of Cambodian cuisine at home, it’s important to understand the essential ingredients that form the backbone of this vibrant cooking tradition. Cambodian dishes are all about balance — combining salty, sweet, sour, and bitter flavors in harmony. Below are the key ingredients that make this balance possible, along with how they are used in some traditional recipes.
One of the cornerstones of Cambodian cooking is fish sauce, a pungent yet indispensable condiment that adds saltiness and depth to a variety of dishes. Used much like salt in Western cooking, fish sauce enhances the flavors of soups, stir-fries, and marinades. In Samlor Machu Kroeung (a traditional sour soup), fish sauce is stirred into the broth to provide a rich, savory undertone that balances the sourness of tamarind. Fish sauce also makes its way into dipping sauces, commonly served alongside grilled meats.
Equally important in Cambodian cuisine is palm sugar, a natural sweetener that tempers the saltiness and acidity in many dishes. Extracted from sugar palm trees, this ingredient is used to balance bold flavors. For example, in Amok Trey, a steamed fish curry, palm sugar is mixed with coconut milk, fish sauce, and Kroeung (a Cambodian spice paste) to create a rich, well-rounded flavor profile that melds sweetness with a creamy base. Palm sugar is also essential in desserts like Num Plae Ai, sweet sticky rice balls stuffed with coconut and palm sugar filling.
Lemongrass is a fresh, citrusy herb that gives Cambodian food its distinct brightness. Typically bruised or finely chopped, lemongrass is a key component of Kroeung, a spice paste used in many soups and curries, like Samlor Korko. The herb’s aromatic oils are released when pounded, adding a zesty freshness that balances the heavier flavors of fish sauce and fermented pastes.
In addition to lemongrass, galangal plays a major role in creating Cambodian spice pastes. Although it resembles ginger, galangal has a more peppery, intense flavor that adds depth to dishes. Sliced or grated, it’s commonly used in curries like Samlor Kari (Cambodian red curry), where its sharp, earthy flavor balances out the richness of coconut milk.
Perhaps one of the most unique Cambodian ingredients is prahok, a fermented fish paste that is both divisive and essential. It has a strong, salty flavor and is often used sparingly to avoid overpowering dishes. Prahok is key in Prahok Ktis, a popular dish made by frying the paste with minced pork, coconut milk, and lemongrass, creating a savory, creamy dish that pairs well with fresh vegetables and rice.
Kaffir lime leaves are another aromatic that imparts a citrusy, fragrant note to Cambodian food. These leaves are typically torn or crushed and added to soups, stews, and curries, providing a bright, slightly floral flavor. In dishes like Samlor Machu Yuon (a Vietnamese-style sour soup), the kaffir lime leaves elevate the broth with their distinct aroma.
To create the sour component found in many Cambodian dishes, tamarind paste is often used. Tamarind adds a tangy flavor to soups, sauces, and even dipping condiments. For instance, in Samlor Machu Kroeung, tamarind is combined with lemongrass, prahok, and galangal to give the soup its signature sourness, balanced by the salty fish sauce.
Cambodian food is also known for its vibrant yellow hue in certain curries, thanks to turmeric. Fresh or powdered turmeric lends an earthy, slightly bitter flavor and a bright color to dishes like Amok Trey. The spice is often used in combination with lemongrass and galangal to create a robust curry paste.
Dried shrimp is another common ingredient that adds a concentrated, salty flavor to Cambodian salads, soups, and sauces. Ground or rehydrated, it is used in dishes like Bok L’hong (green papaya salad), where it enhances the dish with its umami notes, complementing the fresh vegetables and tangy dressing.
Finally, coconut milk is essential in many Cambodian curries and soups. Its rich, creamy texture tempers the heat from chili and the tang from tamarind, creating a smooth, luxurious base for dishes like Samlor Kari and Amok Trey. Coconut milk also plays a role in desserts, offering a sweet, creamy balance to ingredients like palm sugar and sticky rice.
These ingredients form the foundation of Cambodian cooking and are key to recreating its unique flavors at home. Whether you’re preparing a rich curry, a tangy soup, or a savory stir-fry, having these essentials on hand will help you achieve the complex, balanced taste that defines Cambodian cuisine.
Best method for cooking Cambodian rice dishes at home?
The best method for cooking Cambodian rice dishes at home involves understanding the type of rice typically used and the traditional techniques that bring out its flavors. Cambodian cuisine commonly features fragrant, long-grain jasmine rice, which is prized for its soft texture and slightly sticky quality when cooked.
Start by rinsing the rice thoroughly under cold water to remove excess starch, which can make the rice too sticky. Use a 1:1.5 rice-to-water ratio to get the perfect texture. For example, for every cup of rice, add 1.5 cups of water. Bring the water and rice to a boil in a heavy-bottomed pot, then reduce the heat to low, cover the pot, and simmer for about 15-18 minutes.
To enhance the flavor, Cambodian home cooks sometimes add pandan leaves or a pinch of salt while cooking the rice. Another popular technique is using a **rice cooker**, which simplifies the process by automatically adjusting the heat and cooking time for perfect results every time.
For more traditional Cambodian rice dishes like **Bai Sach Chrouk** (pork with rice) or **Amok Trey** (steamed fish curry), the rice serves as the perfect base, soaking up all the savory sauces and seasonings. Simple and versatile, properly cooked rice is a staple for any Cambodian meal.
10 Essential Ingredients to Have on Hand for Cooking Cambodian Food at Home
1. Fish Sauce – A fundamental ingredient in Cambodian cooking, fish sauce provides a salty, savory flavor. It’s commonly used in soups, stir-fries, marinades, and dipping sauces to enhance the overall taste of the dish.
2. Palm Sugar – This natural sugar is widely used in Cambodian cuisine for its rich, caramel-like sweetness. It’s key in balancing flavors in curries, sauces, and desserts, complementing the salty and tangy elements.
3. Lemongrass – Lemongrass is used for its bright, citrusy aroma and flavor. It’s typically bruised or chopped finely for use in soups, curries, and grilled dishes, adding a fresh, zesty note.
4. Galangal – Similar to ginger, galangal has a sharper, more peppery taste. It is often sliced or pounded and used in soups, stews, and curry pastes to give a distinct earthy flavor.
5. Prahok (Fermented Fish Paste) – Prahok is a potent, umami-rich paste made from fermented fish, used as a seasoning in soups, stews, and stir-fries. Its bold flavor defines many Cambodian dishes, adding depth and saltiness.
6. Kaffir Lime Leaves – These leaves are fragrant and citrusy, often torn or crushed and added to soups, curries, and stir-fries. They infuse a refreshing aroma and bright flavor into dishes.
7. Tamarind Paste – Tamarind adds a distinct sour note to Cambodian food. It’s often used in soups, dipping sauces, and marinades, providing a tangy contrast to sweet or salty ingredients.
8. Turmeric – Fresh or powdered, turmeric is used for its earthy flavor and vibrant yellow color. It’s essential in Cambodian curries, giving dishes a warm, slightly bitter undertone and a striking appearance.
9. Dried Shrimp – Dried shrimp offer a concentrated salty, umami flavor. They are typically ground or rehydrated and added to salads, soups, and dipping sauces to enhance the savory taste.
10. Coconut Milk – Coconut milk is used to create a creamy base for many Cambodian soups and curries. Its rich, mild flavor helps balance spicy and tangy elements, making it a must-have for traditional dishes.
FAQs for the Cambodian Red Curry recipe with Shrimp Recipe
Q: What makes the Cambodian Red Curry recipe different from other curries?
A: The Cambodian Red Curry recipe has a milder and slightly sweeter flavor compared to other red curries. It includes coconut milk, which gives it a creamy texture, and the shrimp adds a seafood element that pairs well with the curry’s rich spices.
Q: Can I add other vegetables to the Cambodian Red Curry recipe?
A: Yes, you can add other vegetables to the Cambodian Red Curry recipe, such as bell peppers, carrots, or green beans. These vegetables can complement the shrimp and absorb the flavors of the curry sauce well.
Q: Is the Cambodian Red Curry recipe with very spicy?
A: The Cambodian Red Curry recipe is usually not overly spicy, but you can adjust the heat level by adding more or less chili. The coconut milk balances the spice, so the dish typically has a smooth and flavorful taste without being too hot.
Q: How should I store leftovers of the Cambodian Red Curry recipe?
A: To store leftovers of the Cambodian Red Curry recipe, place them in an airtight container and refrigerate. It will remain fresh for up to three days. Reheat the curry gently on the stovetop to avoid overcooking the shrimp.
Q: Can I make the Cambodian Red Curry recipe in advance?
A: Yes, you can make the Cambodian Red Curry recipe in advance. It’s best to prepare the curry sauce ahead of time and add the shrimp just before serving to prevent them from becoming overcooked. This helps maintain the shrimp’s texture while keeping the curry flavorful.
Cambodian Chicken Red Curry
Equipment
- Large Saucepan
- Measuring cups and spoons
- Knife and cutting board
- Whisk or fork
Ingredients
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 lb boneless chicken breast, cut into bite-sized pieces
- 2 tbsp red curry paste
- 1 can (14 ounces) coconut milk
- 1 cup chicken broth
- 2 tbsp fish sauce
- 2 tbsp sugar
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 1 cup cherry tomatoes, halved
- 2 tbsp chopped cilantro
- 2 tbsp chopped basil
Instructions
- In a large saucepan, heat the vegetable oil over medium heat. Add the garlic and cook until fragrant, about 30 seconds.
- Add the chicken pieces and stir-fry for 2-3 minutes or until cooked through.
- Add the red curry paste and stir to combine. Cook for an additional 1-2 minutes or until the curry paste is evenly distributed.
- Pour in the coconut milk, chicken broth, fish sauce, and sugar. Stir to combine and bring to a boil.
- Reduce the heat to low and simmer for 5-7 minutes or until the sauce has thickened.
- Add the red bell pepper, yellow onion, and cherry tomatoes. Stir to combine and cook for an additional 5-7 minutes or until the vegetables are tender.
- Serve hot, topped with the cilantro and basil.
1 comment
This recipe has quickly become a favourite in our household.
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