The Cambodian Chicken Samlá Curry Recipe showcases a vibrant and aromatic dish, featuring tender chicken pieces simmered in a rich, spiced curry sauce. The Cambodian Chicken Samlá Curry Recipe is characterised by its creamy, golden appearance, which results from the combination of coconut milk and samlá paste.
In this recipe, chicken is cut into bite-sized pieces and cooked in vegetable oil until it is lightly browned. The addition of onion, garlic, and ginger creates a base of fragrant aromatics that infuse the dish with depth. The lemongrass adds a fresh, citrusy note, enhancing the overall flavour profile. The Cambodian Chicken Samlá Curry Recipe includes samlá paste, which imparts a complex blend of spices and herbs, contributing to the curry’s distinctive taste.
The texture of the Cambodian Chicken Samlá Curry Recipe is notably smooth and creamy, thanks to the coconut milk. This ingredient gives the curry its rich consistency while balancing the heat from the spices. Turmeric, cumin, and coriander powders are key components, providing a warm, earthy flavour. The chicken pieces remain tender and juicy, absorbing the curry’s spices and the richness of the coconut milk.
Mixed vegetables in the Cambodian Chicken Samlá Curry Recipe add both colour and texture. These vegetables become tender during the cooking process, complementing the soft chicken and adding a slight crunch. The final seasoning includes fish sauce, palm sugar, salt, and pepper, which enhance the curry’s overall balance, offering a mix of salty, sweet, and spicy elements.
Overall, the Cambodian Chicken Samlá Curry Recipe is a hearty and flavourful dish. The combination of coconut milk, samlá paste, and a variety of spices results in a curry that is both creamy and aromatic, with well-seasoned chicken and tender vegetables throughout.
Ingredients For the Cambodian Chicken Samlá Curry Recipe
Chicken, cut into bite-sized pieces
Vegetable Oil
Onion
Garlic
Ginger
Lemongrass
Samlá Paste
Turmeric Powder
Cumin Powder
Coriander Powder
Coconut Milk
Chicken Broth
Fish Sauce
Palm Sugar
Mxed Vegetables
Salt
Pepper
Cooking Instructions For the Cambodian Chicken Samlá Curry Recipe
- In a big saucepan or Dutch oven set over medium heat, warm the vegetable oil. Saute the chopped onion for approximately 5 minutes, or until it becomes mushy.
- Sauté the garlic, ginger, and lemongrass until they release their aromatic compounds, which should take around one to two minutes.
- Brown the chicken pieces on both sides in the pot, which should take around 5 minutes.
- In a small dish, combine the samlá paste with the powdered turmeric, cumin, and coriander. Put the spice blend into the saucepan and mix well.
- Add the palm sugar, fish sauce, chicken broth, coconut milk, and coconut. Once the ingredients are boiling, lower the heat and simmer for 20-25 minutes, or until the chicken is done.
- Toss in the mixed veggies and continue simmering for another ten to fifteen minutes, or until the veggies are soft.
- Before serving, season the curry with salt and pepper according to your taste.
How Do I Properly Use Prahok (Cambodian Fermented Fish Paste) in Home-Cooked Meals?
Prahok, a staple in Cambodian cooking, is a strong-smelling, fermented fish paste that adds a deep umami flavor to various dishes. Though its pungency can be intense, when used correctly, it brings a unique complexity to your meals.
To start, prahok is often used in small quantities due to its strong flavor. It can be added directly to dishes like stir-fries, soups, and stews to enhance the overall taste. For example, in traditional dishes such as Samlor Machu Kroeung (a Cambodian sour soup), prahok is blended into the broth to provide a savory balance to the tangy tamarind and lemongrass flavors.
For beginners, incorporating prahok into a sauce or marinade can be a more approachable method. Combine a small amount of prahok with ingredients like lime juice, garlic, and chili to make a dipping sauce for grilled meats or vegetables. This allows you to control its intensity while enjoying its distinctive taste.
If you’re cooking a stir-fry, like Prahok Ktis (stir-fried pork with prahok), sauté the prahok with aromatics such as garlic, shallots, and lemongrass to mellow its strong scent. The paste blends well with the richness of coconut milk, helping to balance its saltiness.
Remember, prahok is an acquired taste, so start with smaller amounts and adjust to your liking. Over time, it will become a key element in recreating the authentic flavors of Cambodian cuisine at home.
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.
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.
FAQ For the Cambodian Chicken Samlá Curry Recipe
Q: What are the key ingredients in the Cambodian Chicken Samlá Curry recipe?
A: The key ingredients in the Cambodian Chicken Samlá Curry recipe include chicken, lemongrass, kaffir lime leaves, coconut milk, turmeric, garlic, and fish sauce, all combined to create a rich and flavorful curry.
Q: How does the Cambodian Chicken Samlá Curry recipe differ from other Cambodian curries?
A: The Cambodian Chicken Samlá Curry recipe is distinct because of its use of lemongrass and turmeric, which give it a unique citrusy and earthy flavor. It also tends to be thicker and creamier due to the use of coconut milk.
Q: Can I make the Cambodian Chicken Samlá Curry recipe with other proteins?
A: Yes, the Cambodian Chicken Samlá Curry recipe can be made with other proteins like beef, pork, or fish. It can also be adapted to a vegetarian version by using tofu or additional vegetables.
Q: What is typically served with the Cambodian Chicken Samlá Curry recipe?
A: The Cambodian Chicken Samlá Curry recipe is traditionally served with steamed jasmine rice, which helps absorb the rich and creamy curry sauce. It can also be accompanied by fresh herbs or vegetables on the side.
Q: Can the Cambodian Chicken Samlá Curry recipe be prepared ahead of time?
A: Yes, the Cambodian Chicken Samlá Curry recipe can be prepared ahead of time. The flavors often become more developed after sitting, making it an excellent dish for meal prep or serving the next day.
Cambodian Chicken Samlá Curry
Equipment
- Large pot or Dutch oven
- cutting board
- Chef's knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Kitchen tongs
Ingredients
- 2 lbs chicken, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tbsp ginger, grated
- 2 tbsp lemongrass, minced
- 2 tbsp samlá paste
- 1 tbsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 can (14 oz) coconut milk
- 2 cups chicken broth
- 2 tbsp fish sauce
- 2 tbsp palm sugar
- 2 cups mixed vegetables (carrots, potatoes, bell peppers, etc.)
- Salt and pepper, to taste
Instructions
- Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- Add the minced garlic, ginger, and lemongrass to the pot and sauté for 1-2 minutes, until fragrant.
- Add the chicken pieces to the pot and cook until browned on all sides, about 5 minutes.
- In a small bowl, mix together the Samlá paste, turmeric powder, cumin powder, and coriander powder. Add the spice mixture to the pot and stir to combine.
- Pour in the coconut milk, chicken broth, fish sauce, and palm sugar. Bring the mixture to a boil, then reduce the heat and let simmer for 20-25 minutes, until the chicken is cooked through.
- Add the mixed vegetables to the pot and let simmer for an additional 10-15 minutes, until the vegetables are tender.
- Season the curry with salt and pepper to taste before serving.
1 comment
Each component of the dish was perfectly cooked. I’m very impressed!
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