Samlar Kari – Khmer Red Curry

Name: Samlar Kari – Khmer Red Curry
Yield: 3
Ingredients: 1 Onion; 3 cloves Garlic; 1 tablespoon Vegetable Oil; 1 tablespoon Ginger; Lime; 1 Red Pepper; 1 can Coconut Milk; 2 tablespoons Red Curry Paste; 1 tablespoon Fish Sauce; 1 tablespoon Brown Sugar; 1 cup Chicken Stock; 1 lb Chicken Thighs; pinches Basil; 1 cup Bamboo Shoot

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Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 3 (estimated)

Nutrition facts

Protein26 %30 g
Carbs13 %15 g
Fat61 %31 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	459 kcal	114 kcal
Protein	30 g	7.5 g
Carbs	15 g	3.7 g
Fat	31 g	7.7 g

One serving is about 402 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty48/100
Recipe completeness45/100
Nutrition reliability: Medium

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Keeps 3 days in the fridgeFreezer friendlyGood for batch cooking

Rough estimate based on the type of dish; always check the food before eating it.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Chicken - Cambodia

Ingredients

1 Onion (medium chopped)
3 cloves Garlic (Crushed)
1 tablespoon Vegetable Oil
1 tablespoon Ginger
Lime (To serve)
1 Red Pepper (sliced)
1 can Coconut Milk
2 tablespoons Red Curry Paste
1 tablespoon Fish Sauce
1 tablespoon Brown Sugar
240 ml Chicken StockOriginal: 1 cup
454 g Chicken ThighsOriginal: 1 lb
pinches Basil
240 ml Bamboo ShootOriginal: 1 cup

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

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.