Samlar Kari – Khmer Red Curry

1. 1

   1. Heat 1 tbsp vegetable oil in a large pot or Dutch oven over medium-high heat until it shimmers, about 2 minutes.

   2 minutes
2. 2

   2. Add 1 lb chicken pieces to the pot and cook until browned on all sides, approximately 5–7 minutes, stirring occasionally to prevent sticking.

   5–7 minutes
3. 3

   3. Remove the chicken from the pot and set it aside on a plate, leaving any oil and juices in the pot.

4. 4

   4. Reduce the heat to medium and add 1 sliced onion to the pot, cooking until softened and translucent, about 4 minutes.

   4 minutes
5. 5

   5. Stir in 3 cloves minced garlic and 1 tbsp grated ginger, cooking for 1 minute until fragrant to avoid burning.

   1 minute
6. 6

   6. Add 2 tbsp red curry paste to the pot and cook for 1 minute, stirring constantly to toast the spices and deepen the flavor.

   1 minute
7. 7

   7. Pour in 1 can coconut milk and 1 cup chicken broth, scraping the bottom of the pot to incorporate any browned bits for extra richness.

8. 8

   8. Stir in 1 tbsp fish sauce and 1 tbsp palm sugar until fully dissolved, then return the browned chicken to the pot.

9. 9

   9. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.

   15 minutes
10. 10

    10. Add 1 cup bamboo shoots and 1 sliced red bell pepper to the pot, simmering uncovered for an additional 5 minutes until the vegetables are tender-crisp.

    5 minutes
11. 11

    11. Remove the pot from the heat and stir in 1 cup Thai basil leaves until just wilted, about 1 minute, to preserve their fresh aroma.

    1 minute
12. 12

    12. Serve the curry hot, garnished with lime wedges for a bright, acidic finish.

Tip: press Space to mark the active step done · J / K to move between steps