Cambodian Chicken Curry

Ingredients

In the blender:

  • 3 large shallots (220g)
  • 8 garlic cloves (40g)
  • 1 large knob of ginger (50g)
  • 6-8 small pieces of lemongrass (35g)
  • 1/2 lemon flesh
  • 1 red chili pepper
  • 1 tsp turmeric powder
  • 3 tbsp peanut oil
  • 1 tsp kosher salt
  • 1 tsp yellow curry powder
  • 1 tbsp fish sauce
  • 3 tsp white sugar
  • 2 tbsp water
  • 8 chicken breasts, coarsely chopped
  • 1 can coconut milk
  • 1 can coconut cream
  • cilantro leaves (for garnish)

Instructions

  1. Add the blender ingredients to a blender, and puree into a paste. Add additional water if necessary.
  2. Pour the paste into a sauce pan and bring to a simmer. Add the chicken and coconut milk. Simmer uncovered for 30-45 minutes, stirring occasionally.
  3. Add the coconut cream. Bring back to a simmer, then remove from heat. Serve over jasmine rice, and garnish with cilantro.