A mild, fragrant yellow curry with chicken, sweet potatoes, and coconut milk, served with French bread or rice. Cambodia's everyday curry.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep serving bowl
Garnishes: fresh cilantro
Accompaniments: French bread, steamed rice
Instructions
-
1
Fry curry paste in a splash of coconut milk until fragrant and oil separates.
-
2
Add chicken and sear until golden on all sides.
-
3
Add remaining coconut milk, sweet potatoes, onion, bay leaves, and star anise.
-
4
Simmer 20 minutes until sweet potatoes are tender and chicken is cooked.
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5
Season with fish sauce and palm sugar. Serve with French bread or rice.
Did You Know?
Cambodians traditionally dip torn pieces of French baguette into this curry, a habit from the colonial era.
Chef's Notes
Equipment Tips
- heavy pot
- wooden spoon
Garnishing
fresh cilantro
Accompaniments
French bread, steamed rice
The Story Behind Somlar Kari
Somlar kari is Cambodia's most accessible curry, milder and sweeter than Thai or Indian versions. The use of sweet potatoes instead of regular potatoes gives it a distinctly Khmer character.
The curry reflects multiple cultural influences: Indian spice traditions via ancient trade routes, Southeast Asian coconut milk usage, and French colonial bread-dipping customs.
This is comfort food across Cambodia, served at home meals, street stalls, and celebrations alike.
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