A rich, aromatic Cambodian curry with roasted spices, coconut cream, and tender chicken, reflecting centuries of Indian-Khmer culinary exchange.
Ingredients
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600g chicken thigh, cut into pieces
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400ml coconut cream
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3 tbsp Cambodian red curry paste
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2 potatoes, cubed
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1 onion, quartered
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2 tbsp fish sauce
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1 tbsp palm sugar
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2 star anise
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1 cinnamon stick
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2 cardamom pods
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Roasted peanuts for garnish
Instructions
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1
Dry-roast star anise, cinnamon, and cardamom until fragrant. Set aside.
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2
Fry curry paste in coconut cream over medium heat until oil separates.
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3
Add chicken pieces and sear on all sides in the curry paste.
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4
Add potatoes, onion, remaining coconut cream, and roasted spices. Simmer 25 minutes.
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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.