Samlar Kari – Khmer Red Curry

Name: Samlar Kari – Khmer Red Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tablespoon Vegetable Oil; 1 lb Chicken Thighs; 1 medium chopped Onion; 3 Cloves Crushed Garlic; 1 tablespoon Ginger; 2 tablespoons Red Curry Paste; 1 can Coconut Milk; 1 cup Chicken Stock; 1 tablespoon Fish Sauce; 1 tablespoon Brown Sugar; 1 cup Bamboo Shoot; 1 sliced Red Pepper; Pinch Basil; To serve Lime

Pure Veg📍Authentic Indian🍽️Lunch & Dinner⏱️30 mins⚡Medium👥Serves 4Chicken

Ingredients for Samlar Kari – Khmer Red Curry

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Vegetable Oil

1 tablespoon

Chicken Thighs

1 lb

Onion

1 medium chopped

Garlic

3 Cloves Crushed

Ginger

1 tablespoon

Red Curry Paste

2 tablespoons

Coconut Milk

1 can

Chicken Stock

1 cup

Fish Sauce

1 tablespoon

Brown Sugar

1 tablespoon

Bamboo Shoot

1 cup

Red Pepper

1 sliced

Basil

Pinch

Lime

To serve

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

Step-by-Step Instructions

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

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

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

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

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

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

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.

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

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.

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.

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.

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