Kari Sach Mouan (Cambodian Red Chicken Curry)

Kari Sach Mouan (Cambodian Red Chicken Curry)

A fragrant, mildly spicy red curry with tender chicken and potatoes in a rich coconut milk broth, perfectly complemented by warm jasmine rice and crusty bread for dipping.

Dietary

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Ingredients

Instructions

  1. Rinse 1/2 cup jasmine rice thoroughly under cold water. Combine rice with 1 cup of water in a small saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
  2. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add 1 pound chicken thighs and brown on all sides, about 5-7 minutes. Remove chicken and set aside.
  3. Reduce heat to medium. Add 0.5 yellow onion to the pot and sauté until softened, about 3-5 minutes. Stir in 2 cloves garlic and 1 tablespoon minced fresh ginger and cook for 1 minute until fragrant.
  4. Add 1 tablespoon red curry paste and 1/2 teaspoon ground turmeric to the pot. Cook, stirring constantly, for 1 minute until fragrant.
  5. Pour in 1 can full-fat coconut milk and 3/4 cup chicken broth, scraping any browned bits from the bottom of the pot. Bring to a simmer. Add 1 large potato and the reserved browned chicken thighs. Cover and simmer for 25-30 minutes, or until potatoes are tender and chicken is cooked through.
  6. Stir in 1 tablespoon fish sauce and 1 teaspoon granulated sugar. Taste and adjust seasoning if needed.
  7. Ladle the Kari Sach Mouan into bowls and garnish with chopped roasted peanuts, if using. Serve hot with steamed jasmine rice and 2 slices toasted baguette for dipping.

Notes

Chicken thighs are preferred for their tenderness and flavor in curries. The curry can be made ahead and flavors deepen overnight.

Nutrition (per serving)