A mild, fragrant yellow curry with chicken, sweet potatoes, and coconut milk, served with French bread or rice. Cambodia's everyday curry.
Ingredients
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500g chicken thigh, cubed
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400ml coconut milk
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2 tbsp Cambodian yellow curry paste
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2 sweet 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 bay leaves
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1 star anise
Instructions
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1
Fry curry paste in a splash of coconut milk until fragrant and oil separates.
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2
Add chicken and sear until golden on all sides.
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3
Add remaining coconut milk, sweet potatoes, onion, bay leaves, and star anise.
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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.