Chicken Saraman

Name: Chicken Saraman
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: Cambodian
Ingredients: 600g chicken thigh, cut into pieces; 400ml coconut cream; 3 tbsp Cambodian red curry paste; 2 potatoes, cubed; 1 onion, quartered; 2 tbsp fish sauce; 1 tbsp palm sugar; 2 star anise; 1 cinnamon stick; 2 cardamom pods; Roasted peanuts for garnish

សារ៉ាម៉ាន់ (sah-rah-MAHN)

Cambodian Red Curry

⏱ Prep Time 25 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 482 kcal

A rich, aromatic Cambodian curry with roasted spices, coconut cream, and tender chicken, reflecting centuries of Indian-Khmer culinary exchange.

Nutrition & Info

Protein 30.0g

Carbs 32.0g

Fat 26.0g

Protein Carbs Fat

Dietary

gluten-free

Allergen Warnings

⚠ peanuts ⚠ fish

Equipment Needed

heavy-bottomed pot mortar and pestle

Presentation Guide

Vessel: deep serving bowl

Garnishes: crushed peanuts, coconut cream drizzle

Accompaniments: steamed rice, French bread

Ingredients

600g chicken thigh, cut into pieces
400ml coconut cream
3 tbsp Cambodian red curry paste
2 potatoes, cubed
1 onion, quartered
2 tbsp fish sauce
1 tbsp palm sugar
2 star anise
1 cinnamon stick
2 cardamom pods
Roasted peanuts for garnish

Instructions

1
Dry-roast star anise, cinnamon, and cardamom until fragrant. Set aside.
2
Fry curry paste in coconut cream over medium heat until oil separates.
3
Add chicken pieces and sear on all sides in the curry paste.
4
Add potatoes, onion, remaining coconut cream, and roasted spices. Simmer 25 minutes.
5
Season with fish sauce and palm sugar. Garnish with crushed roasted peanuts. Serve with rice or bread.

💡

Did You Know?

Saraman curry was historically reserved for Cambodian royalty and is still served at weddings.

Chef's Notes

Equipment Tips

heavy-bottomed pot
mortar and pestle

Garnishing

crushed peanuts, coconut cream drizzle

Accompaniments

steamed rice, French bread

The Story Behind Chicken Saraman

Saraman curry reveals the deep historical connection between Cambodian and Indian cuisines, with Indian traders bringing spices and cooking techniques to the Khmer Empire. The name may derive from the Malay word selamatan (celebration).

This was considered a royal court dish during the Angkor period and remains associated with celebrations, particularly weddings and Khmer New Year. The use of dry-roasted whole spices distinguishes it from Thai-influenced curries.

Saraman represents the Khmer capacity to absorb foreign culinary influences while creating something distinctly Cambodian.

🕐 Traditionally enjoyed festival meals, weddings 📜 Origins: Angkor period

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