Samlar Kari - Khmer Red Curry
Samlar Kari offers a rich, fragrant take on red curry, central to Cambodian celebrations from weddings to New Year. Its depth comes from simmering chicken thighs in a fragrant base of red curry paste, ginger, and creamy coconut milk until the meat is exceptionally tender. Uniquely, this luscious stew is traditionally served with a fresh baguette for dipping, a lasting nod to Cambodia's French colonial history. This practice turns a simple curry into a deeply satisfying, communal meal.
Instructions
1.
Heat 1 tbsp vegetable oil in a large pot or Dutch oven over medium-high heat until it shimmers, about 2 minutes. 2.
Add 1 lb chicken pieces to the pot and cook until browned on all sides, approximately 5-7 minutes, stirring occasionally to prevent sticking. 3.
Remove the chicken from the pot and set it aside on a plate, leaving any oil and juices in the pot. 4.
Reduce the heat to medium and add 1 sliced onion to the pot, cooking until softened and translucent, about 4 minutes. 5.
Stir in 3 cloves minced garlic and 1 tbsp grated ginger, cooking for 1 minute until fragrant to avoid burning. 6.
Add 2 tbsp red curry paste to the pot and cook for 1 minute, stirring constantly to toast the spices and deepen the flavor. 7.
Pour in 1 can coconut milk and 1 cup chicken broth, scraping the bottom of the pot to incorporate any browned bits for extra richness. 8.
Stir in 1 tbsp fish sauce and 1 tbsp palm sugar until fully dissolved, then return the browned chicken to the pot. 9.
Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld. 10.
Add 1 cup bamboo shoots and 1 sliced red bell pepper to the pot, simmering uncovered for an additional 5 minutes until the vegetables are tender-crisp. 11.
Remove the pot from the heat and stir in 1 cup Thai basil leaves until just wilted, about 1 minute, to preserve their fresh aroma. 12.
Serve the curry hot, garnished with lime wedges for a bright, acidic finish..
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