Chomlek - Cambodian Lemongrass Chicken Curry

Ingredients

• 500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
• 2 stalks lemongrass, bruised and chopped 2 stalks lemongrass, bruised and chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized piece of galangal, grated 1 thumb-sized piece of galangal, grated
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons Cambodian curry paste 2 tablespoons Cambodian curry paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon palm sugar (or brown sugar) 1 tablespoon palm sugar (or brown sugar)
• 400ml (1 2/3 cups) coconut milk 400ml (1 2/3 cups) coconut milk
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 25g (Saturated Fat: 18g)
• Carbohydrates: 10g (Sugar: 4g)
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion, minced garlic, and grated galangal. Sauté until fragrant.
2. 2.
   Add the lemongrass, Cambodian curry paste, turmeric powder, and paprika to the pan. Stir well to combine the spices with the aromatics.
3. 3.
   Add the chicken pieces to the pan and cook until they are lightly browned on all sides.
4. 4.
   Pour in the coconut milk and stir in the fish sauce and palm sugar. Season with salt to taste.
5. 5.
   Reduce the heat to low and let the curry simmer for about 20 minutes, or until the chicken is cooked through and tender.
6. 6.
   Add the sliced red bell pepper to the curry and cook for an additional 5 minutes.
7. 7.
   Remove from heat and garnish with fresh cilantro.
8. 8.
   Serve the Chomlek curry hot with steamed rice or crusty bread.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release the aromatic oils and enhances the flavor of the curry.
• Galangal — If you can't find fresh galangal, you can substitute it with ginger, although the flavor will be slightly different.
• Cambodian curry paste — Look for Cambodian curry paste in Asian grocery stores or make your own by blending lemongrass, garlic, shallots, galangal, turmeric, and other spices.

Tips & Tricks

• For a spicier curry, add a chopped red chili or chili flakes.
• If you prefer a milder flavor, reduce the amount of Cambodian curry paste.
• To enhance the aroma, add a few kaffir lime leaves to the curry while simmering.
• For a thicker sauce, simmer the curry uncovered for a few extra minutes.
• Leftovers can be refrigerated and enjoyed the next day, allowing the flavors to further develop.

Serving advice

Serve the Chomlek curry with steamed jasmine rice or crusty bread to soak up the delicious sauce. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

Present the Chomlek curry in a vibrant serving dish, allowing the rich yellow color of the curry to shine through. Sprinkle some chopped cilantro on top for an appealing garnish.