Cambodian Red Curry with Chicken, Potatoes, and Kroeung

Cambodian red curry is a coconut-milk curry commonly made with chicken, vegetables, and kroeung, a fragrant paste of lemongrass, galangal, aromatics, and spices. This version simmers tender chicken with potatoes, carrots, and green beans for a gently spiced, substantial curry; Cambodian recipes vary by region and household, so the heat and vegetables can be adjusted.

Ingredients

4 dried red chilies (about 8 g), stems removed
1/4 cup (60 ml) hot water, for soaking the chilies
2 lemongrass stalks (about 30 g), tough outer leaves removed and tender centers thinly sliced
3 shallots (about 75 g), peeled and chopped
4 garlic cloves (about 12 g), peeled
1 tablespoon (12 g) peeled, minced galangal; use fresh ginger if galangal is unavailable, for a warmer, less piney flavor
2 teaspoons (8 g) finely grated fresh turmeric, or 1 teaspoon (3 g) ground turmeric
1 teaspoon (2 g) finely grated makrut lime zest; if unavailable, use regular lime zest, which is less floral
1 teaspoon (6 g) shrimp paste, optional
2 tablespoons (30 ml) neutral oil
1 1/2 pounds (680 g) boneless, skinless chicken thighs, cut into 1 1/2-inch (4 cm) pieces
2 cans coconut milk, 13.5 fluid ounces (400 ml) each, well shaken
1 1/2 cups (360 ml) low-sodium chicken broth
1 pound (450 g) waxy potatoes, such as Yukon Gold, cut into 1-inch (2.5 cm) pieces
2 medium carrots (about 150 g), cut into 1/2-inch (1 cm) slices
8 ounces (225 g) green beans, trimmed and cut into 2-inch (5 cm) lengths
1 tablespoon (15 ml) fish sauce
2 teaspoons (8 g) finely grated palm sugar or light brown sugar
1/2 teaspoon (3 g) fine salt, plus more to taste
1 tablespoon (15 ml) fresh lime juice, plus more to taste
1/2 cup (12 g) loosely packed Thai basil leaves, for finishing

Instructions

Soak the chilies and prepare the aromatics. Put the dried chilies in a small heatproof bowl and cover them with the hot water. Leave them to soften for 10 minutes while you trim and slice the lemongrass, chop the shallots, and prepare the remaining paste ingredients. Drain the chilies, reserving the soaking water. Discard the stems and, for a milder curry, shake out some or all of the seeds.
Make the kroeung-style curry paste. Pound the softened chilies, lemongrass, shallots, garlic, galangal, turmeric, lime zest, and shrimp paste, if using, in a sturdy mortar until they form a coarse, moist paste. This takes about 8–10 minutes of steady pounding. Alternatively, blend the ingredients in a small food processor, scraping down the sides as needed and adding 1–2 tablespoons of reserved chili water to help the blades catch. The paste does not have to be perfectly smooth, but smaller pieces of lemongrass make the curry easier to eat.
Brown the chicken. Pat the chicken dry. Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Add the chicken in a single layer, working in batches if necessary, and brown it for about 3 minutes per side. It does not need to cook through yet. Transfer the pieces to a plate; leave the oil and browned bits in the pot.
Fry the paste and build the curry. Reduce the heat to medium. Add the curry paste and cook for 3 minutes, stirring frequently so it becomes fragrant without scorching. Stir in about 1/2 cup (120 ml) of the coconut milk and cook for 2 minutes, until the mixture looks glossy. Pour in the remaining coconut milk and the broth, scraping the bottom of the pot. Add the chicken, fish sauce, sugar, and salt. Bring the liquid to a gentle simmer, then cook uncovered for 15 minutes, stirring occasionally.
Simmer the root vegetables. Stir in the potatoes and carrots. Keep the curry at a gentle simmer for about 15 minutes, stirring carefully once or twice so the vegetables cook evenly without breaking apart. If the sauce boils rapidly, lower the heat; a hard boil can make coconut milk look split and can roughen the chicken.
Finish the curry. Add the green beans and simmer for 5 minutes, or until they are tender but still hold their shape. Check the thickest chicken pieces with a food thermometer: USDA FSIS guidance sets 165°F (74°C) as the safe minimum internal temperature for poultry. Stir in the lime juice and Thai basil, then taste. Add more fish sauce for savory depth, lime for brightness, or a little salt if needed. If the sauce is thicker than you like, loosen it with a splash of broth or water.

Tips

Make a smooth, manageable paste. Slice lemongrass thinly across the stalk before pounding or blending, and use only the tender inner portion. Fibrous pieces can remain stringy even after cooking. If your blender struggles, add reserved chili water a teaspoon at a time rather than pouring it all in; too much liquid makes the paste difficult to fry.
Control the heat before cooking. Dried chilies vary a lot in strength. Removing the seeds and membranes reduces the heat, and you can start with two chilies if you are unsure. The curry paste itself should smell aromatic rather than burnt; turn down the burner if it darkens quickly.
Use a practical paste substitute when needed. If you cannot find galangal or makrut lime, ginger and regular lime zest work, though the flavor will be less citrusy and more familiar. Store-bought Thai red curry paste can also stand in for the homemade paste; begin with about 3 tablespoons, check its salt and heat, and adjust the fish sauce and chilies accordingly. It will taste more like Thai curry than a paste built from these Cambodian-style aromatics.
Keep the vegetables intact. Cut potatoes into similarly sized pieces and use waxy potatoes, which tend to hold their shape better than very floury varieties. Stir gently once the potatoes are in the pot. If using frozen green beans, add them straight from frozen and simmer until hot and tender; they may need a couple of extra minutes.

Serving Suggestions

Serve the curry hot in shallow bowls with steamed jasmine rice to soak up the coconut broth. A bowl of rice noodles is another satisfying option, while a crisp baguette or other sturdy bread is useful for scooping up the sauce. For a more complete table, add a plate of sliced cucumber or lightly dressed greens; their fresh crunch balances the rich curry without competing with its aromatics.

Set lime wedges, extra Thai basil, and sliced fresh chilies on the table so everyone can adjust their own serving. The curry should be flavorful enough before garnishes are added, but a little extra lime at the end can bring the coconut and herbs into sharper focus. If serving a group with different heat preferences, keep fresh chilies separate rather than making the whole pot hotter.

Variations

Use another protein. Boneless pork shoulder cut into small pieces can replace the chicken, but it needs to simmer until tender and reach 145°F (63°C), followed by a 3-minute rest, to meet the USDA FSIS safe minimum for whole cuts of pork. For a vegetarian pot, omit the chicken and use vegetable broth, firm tofu, and chickpeas; add tofu near the end so it warms through without breaking. If leaving out shrimp paste, the curry will have a less savory, seafood-like depth, so season carefully with fish sauce or salt as appropriate.

Change the vegetables. Cubes of sweet potato, pumpkin, or eggplant can replace some or all of the potatoes and carrots. Add firm pumpkin or sweet potato with the root vegetables, but add eggplant later so it does not collapse during a long simmer. Bamboo shoots can be included after draining and rinsing them; they add a pleasantly crisp texture but will not make the curry as filling as potatoes.

Adjust the curry paste. For a milder pot, use fewer dried chilies and leave out the seeds. For a stronger, more aromatic paste, increase the galangal slightly or add another small piece of lemongrass. If using a commercial paste, taste the finished curry before adding extra salt, since packaged pastes can already be salty. These changes shift the balance rather than making one version the sole standard; the dish has plenty of room for regional and household preferences.

Storage and Reheating

Refrigerate the curry within 2 hours of cooking, dividing a large batch into shallow containers so it cools promptly. Keep it covered in the refrigerator for 3–4 days. The potatoes will absorb some sauce as they sit, and the flavors may become more blended; stir in a little broth or water when reheating if the curry has thickened.

Reheat only the amount you plan to eat in a saucepan over medium-low heat, stirring occasionally until steaming throughout. Check that leftovers reach 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. A microwave works too: cover the dish loosely, pause to stir, and check the temperature in several places. The curry can be frozen in airtight containers for up to 2 months for best quality. Thaw it in the refrigerator, then reheat thoroughly; coconut milk may look slightly grainy after freezing, but stirring as it warms usually brings the sauce together.

Frequently Asked Questions

Is Cambodian red curry very spicy?
It can be mild or quite hot, depending on the chilies and the cook. This recipe uses four dried chilies, but their strength varies. Remove the seeds or start with two for a gentler pot, then offer sliced chilies at the table for people who want more heat.

What is kroeung, and do I need a mortar and pestle?
Kroeung is a Cambodian aromatic paste often built from ingredients such as lemongrass, galangal, turmeric, and shallots. A mortar and pestle gives you control over the texture, but a small food processor works well too. Slice fibrous ingredients finely and add a little reserved soaking water only if the processor needs help.

Can I use store-bought curry paste?
Yes. Use about 3 tablespoons of Thai red curry paste as a starting point, then taste the sauce before adding the full amount of salt or fish sauce. Commercial Thai paste gives a convenient, flavorful curry, but its seasoning and aromatic balance differ from a homemade paste using Cambodian-style ingredients.

Can I make this curry ahead?
Yes. Cook it fully, cool it promptly, and refrigerate it for up to 3–4 days. The potatoes will continue to absorb liquid, so add a splash of broth when reheating. For the freshest green beans, you can prepare the curry through the root-vegetable stage, chill it safely, and add the beans while reheating until the whole dish reaches 165°F (74°C).

How can I tell when the potatoes are done?
Slide the tip of a small knife or fork into a potato piece. It should go in easily while the piece still holds together when lifted. If the center is firm, continue simmering for a few minutes and check again; potato size and variety affect the cooking time, so tenderness is a better guide than the clock alone.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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