Samlor Kari Sach Moan

A comforting Cambodian red curry with tender chicken and sweet potatoes simmered in a rich coconut broth, best enjoyed with crusty baguette slices to soak up every last drop.

• Prep: 20 min
• Cook: 45 min
• Total: 1 hr 5 min
• Servings: 4
• Cuisine: Cambodian
• Difficulty: Easy
• Cost: $6.47/serving

Dietary

• Nut-Free
• Egg-Free
• High-Protein

Tags

• comfort food
• savory
• rich
• classic
• sweet
• spicy

Ingredients

• 2 pound chicken thigh (boneless, skinless, cut into 1.5-inch pieces)
• 1 tablespoon cooking oil
• 1 yellow onion (large, diced)
• 3 clove garlic (minced)
• 1 ounce fresh ginger (grated)
• 3 tablespoon red curry paste
• 27 fluid ounce full-fat coconut milk
• 2 cup chicken broth
• 1 pound sweet potato (peeled, cut into 1-inch cubes)
• 2 tablespoon fish sauce
• 1 tablespoon granulated sugar
• 0.5 teaspoon salt
• 0.5 cup fresh basil leaves (for garnish)
• 1 fresh baguette (sliced)

Instructions

1. Season the chicken thigh pieces with 1/4 teaspoon salt and a pinch of black pepper.
2. In a large pot or Dutch oven, heat 1 tablespoon cooking oil over medium-high heat. Add the chicken thigh pieces and brown them on all sides, about 5-7 minutes. You may need to do this in batches. Remove chicken and set aside.
3. Add the diced yellow onion to the pot and sauté for 5 minutes until softened. Stir in the minced garlic and grated fresh ginger, cooking for another 1 minute until fragrant.
4. Add the red curry paste to the pot and cook, stirring constantly, for 1-2 minutes until fragrant.
5. Pour in both cans of full-fat coconut milk and the chicken broth. Bring the mixture to a simmer, scraping any browned bits from the bottom of the pot. Return the browned chicken to the pot.
6. Add the cubed sweet potato, fish sauce, 1 tablespoon granulated sugar, and 1/4 teaspoon salt to the curry. Stir well.
7. Reduce the heat to low, cover the pot, and simmer for 30-35 minutes, or until the chicken is cooked through and the sweet potatoes are tender. Stir occasionally to prevent sticking.
8. Taste and adjust seasoning if needed (add more fish sauce for savory, sugar for sweet, or a pinch more salt).
9. Serve the Samlor Kari Sach Moan hot with fresh baguette slices for dipping. Garnish with fresh basil leaves if desired.

Notes

Leftover Samlor Kari Sach Moan tastes even better the next day as the flavors deepen. Store in an airtight container in the refrigerator for up to 3 days.

Nutrition (per serving)

• Calories: 998
• Protein: 63.5 g
• Carbohydrates: 85.3 g
• Fat: 47.5 g
• Fiber: 5.1 g
• Sodium: 2404 mg
• Saturated Fat: 34 g
• Sugar: 18.8 g
• Cholesterol: 192 mg