Khmer chicken curry for 8 persons

Currypaste

Lemongrass – 4 pieces
Garlic – 4 cloves
Shallot – 2 pieces
Red chili pepper – 2 pieces
Kaffir lime leaves – 8 pieces
Ginger – 1 big chunk (of 3x2x1 cm)
Turmeric Root – 1 table spoon powder
Galangal – 1 tea spoon powder

Sweet potato – 1 piece
Onion – 1 piece
Carrot – 4 pieces
Long bean –  300 gram
Chicken – 700 gram
Sugar – 1 table spoon
Coconut milk – 2 cans of 33cl
Star anise – 4 pieces
Cinnamon – 2 pieces
Chicken bouillon powder – 1 teaspoon

1. Slice and dice the lemongrass, garlic, red chili pepper, shallot, Kaffir lime leaves, ginger.

2. Pound the lemongrass, garlic, red chili pepper, shallot, Kaffir lime leaves, ginger with the mortar and pestle. Add the powder of turmeric root and galangal in the mortar and mix it up.

3. Slice and dice the sweet potato, onion, carrot and chicken.

4. Heat oil in a wok, add onion, currypaste and 1 can of coconut milk.

5. Add sweet potato, the carrot and 1/2 lt of water and let it boil. Add long beans after 10 minutes.

6. Put the chicken in the wok, together with star anise, cinnamon, chicken bouillon powder, sugar and the second can of coconut milk. Let it simmer for 15 minutes.

7. Serve with steamed rice.

Enjoy!

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