How to Make the Perfect Khmer Red Curry Recipe at Home

Khmer red curry, known as Samlor Kari Saek Mouan in Cambodia, is a beautifully balanced aromatic dish with a special place in Khmer cuisine. Unlike its Thai counterpart, Khmer red curry is milder because when Khmer food was developed, chili was not yet known in the region; it was introduced later in South America.

It is often served during weddings, family gatherings, and religious ceremonies. Rich in coconut milk and intensely flavored with lemongrass, green beans, eggplant, sweet potato, galangal, and kroeung (a traditional Cambodian spice paste), this Khmer red curry recipe whips up a comforting curry without it being overpowering or overwhelming. Cambodians serve this curry with French bread, rice, or noodles for fulfilment.

Ingredients Needed for the Khmer Red Curry Recipe

To prepare this delicious food, you also need to prepare the curry paste, or kroueng, which is a crucial part of the Khmer red curry recipe and many other Cambodian foods. The curry paste ingredients include a blend of spices, which are as follows:

• 4 cloves garlic
• 2 stalks lemon grass (white part only, thinly sliced)
• 1-inch piece of galangal or ginger
• 1 teaspoon ground turmeric powder or 1-inch turmeric root
• 2 kaffir lime leaves (optional)
• 1 small shallot
• 1 small red chili (adjust to heat preference)
• 1 tbsp shrimp paste (or vegetarian alternative)

The ingredients for the curry are:

• 500g (1 lb) chicken thigh or beef, cut into bite-sized pieces
• 2 medium potatoes, peeled and cubed
• 1 large carrot, sliced
• 1 small eggplant (preferably Thai eggplant), chopped
• 1 can (400 ml) coconut milk
• 1 cup coconut milk or chicken stock
• 2 tbsp vegetable oil
• 2 tbsp fish sauce (or 2 tablespoons soy sauce for vegetarians)
• 1 tbsp palm sugar or brown sugar
• Fresh Thai basil or cilantro for garnish
• Crusty bread, jasmine rice, or rice noodles for serving

Step-by-Step Cooking Instructions

Here is the step-by-step guide to Cambodian cooking to master the Khmer red curry recipe:

1. Prepare the Cambodian kroeung paste- Start by making the paste. Combine lemongrass, galangal, garlic, chili powder, shallot, turmeric, kaffie lime leaves, and shrimp paste in a mortar and pestle or blender. Grind into a smooth paste. If using a blender, add a tablespoon of water to help with the blending process. The leftover kroeung paste can be stored in the fridge for up to a week or frozen for a longer shelf life.
2. Sauté the paste - Heat cooking oil in a large pot over medium heat. Add the curry paste and sauté for 2-3 minutes until fragrant and slightly darkened in color. This step helps release the essential oils from the spices and intensifies the flavor.
3. Add protein and cook - Add your beef or chicken pieces to the pot. Stir well to coat the meat in the curry paste. Cook for 5-7 minutes until the meat is browned on all sides.
4. Add vegetables - Add the potatoes, carrots, and eggplant to the pot. Stir everything together to coat it with the curry base.
5. Simmer with coconut milk - Pour in the coconut milk and water (or stock). Stir to combine. Bring to a gentle boil, then reduce heat and simmer uncovered for 20-25 minutes or until the vegetables are tender and the meat is fully cooked.
6. Season the curry - Add fish sauce and palm sugar. Taste and season with salt as needed. If you prefer a slightly saltier curry, add more fish sauce. For more sweetness, add extra sugar. Let it simmer for another 5 minutes to allow the flavors to meld.

Tips for the Perfect Khmer Red Curry

Always use fresh herbs. Fresh lemongrass and galangal make a big difference in flavor. Do not overly exceed the spice level of the Khmer curry, as it is traditionally milder, so go easy on the chili peppers. Unlike many Asian recipes of curries, Cambodian red curry is typically served with steamed rice or is commonly eaten with baguette-style bread, a leftover influence from the French colonial era. To make it vegetarian, swap out the meat for tofu or mushrooms and use soy sauce in place of fish sauce.

Conclusion

Making Khmer Red Curry from scratch opens up the world of Cambodian culinary diversity. This Cambodian red curry is a comforting yet sophisticated dish featuring tender meat or vegetables paired deliciously with rice or bread. Unlike other curries, this one doesn’t focus on an overwhelming amount of heat.

Instead, it celebrates the harmony of traditional, flavorful ingredients alongside fragrant spices, all while enriched with a creamy coconut base. With a little attention to detail, you’ll find that the Khmer red curry recipe is an authentic and delicious addition to Cambodian food at family meals or special gatherings.

FAQs