Cambodian curry, often called samlor kari, is a coconut-milk curry from Cambodia made here with chicken, potatoes, vegetables, and fragrant kroeung, a freshly pounded or blended spice paste. Family and regional versions vary in their vegetables and seasonings, but this approachable pot balances lemongrass, galangal, turmeric, coconut, and fish sauce for a gently spiced, savory curry that is served with rice, noodles, or bread.
Ingredients
- 4 dried red chilies (about 12 g), stems removed; use fewer for a milder paste
- 2 stalks lemongrass (about 40 g), tough outer leaves removed and tender centers thinly sliced
- 1 oz (30 g) fresh galangal, peeled and chopped; see the substitution note in Tips
- 1 small fresh turmeric root (about 15 g), peeled and chopped, or 1 teaspoon (3 g) ground turmeric
- 4 garlic cloves (about 20 g), peeled
- 1/2 cup (75 g) roughly chopped shallots
- 2 kaffir lime leaves (about 2 g), central ribs removed and leaves finely sliced, or 1 teaspoon finely grated lime zest
- 1 teaspoon (6 g) shrimp paste
- 2–3 tablespoons (30–45 ml) water, as needed to help blend the paste
- 2 tablespoons (30 ml) neutral cooking oil
- 1 can full-fat coconut milk, 13.5 oz (400 ml), preferably well shaken
- 2 lb (900 g) boneless, skinless chicken thighs, cut into 1 1/2-inch (4 cm) pieces
- 1 lb (450 g) waxy potatoes, about 3 cups (450 g) peeled 1-inch (2.5 cm) cubes
- 1 cup (150 g) peeled carrot cut into thick slices
- 1 cup (120 g) trimmed green beans, cut into 2-inch (5 cm) lengths
- 1 cup (150 g) canned bamboo shoots, drained and rinsed
- 1 cup (240 ml) water or unsalted chicken stock
- 2 tablespoons (30 ml) fish sauce, plus more to taste
- 1 tablespoon (12 g) palm sugar or light brown sugar
- 1/2 teaspoon (3 g) fine salt, then more only if needed
- 2 tablespoons (8 g) chopped cilantro leaves, for serving
- 1 lime (about 60 g), cut into wedges, for serving
Instructions
- Make the kroeung paste. Put the dried chilies, lemongrass, galangal, turmeric, garlic, shallots, lime leaves, and shrimp paste in a small food processor or sturdy blender. Add 2 tablespoons (30 ml) water and blend, scraping down the bowl as needed, until the mixture is as fine as the appliance allows. Add the final tablespoon of water only if the blades need help moving. The paste will be thick and textured rather than completely smooth. This prep takes about 10 minutes; a mortar and pestle works too, though pounding the ingredients will take longer.
- Prepare the remaining ingredients. Cut the chicken, potatoes, carrot, and beans as directed, and drain and rinse the bamboo shoots. Keep the chicken separate from the vegetables and wash your hands, knife, and board after handling raw poultry. Having the pieces ready before the pot goes on the heat makes it easier to follow the short cooking stages.
- Fry the paste. Heat the oil in a heavy pot or Dutch oven over medium heat. Add the kroeung and cook for 6 minutes, stirring often and lowering the heat if it starts to stick or scorch. It should smell fragrant and lose some of its raw, sharp aroma; it does not need to brown deeply.
- Build the coconut base. Spoon the thick cream from the top of the coconut milk into the pot, or use about 1/2 cup (120 ml) of the can if it has been shaken. Stir and cook for 4 minutes, until the paste is glossy and the coconut mixture begins to look slightly separated at the edges. This gentle frying helps distribute the paste through the sauce; avoid high heat, which can burn the aromatics.
- Brown the chicken. Add the chicken pieces and stir to coat them in the paste. Cook for 8 minutes, turning the pieces so their surfaces lose their raw appearance and pick up the curry. They will finish cooking in the liquid. If the pot is crowded, stir steadily rather than trying to brown every side individually.
- Simmer the chicken and potatoes. Add the remaining coconut milk, water or stock, potatoes, fish sauce, palm sugar, and salt. Bring the liquid just to a simmer, then reduce the heat to medium-low and cover the pot. Simmer for 17 minutes, stirring once or twice so the potatoes cook evenly and do not catch on the bottom. Keep the liquid gently bubbling rather than boiling hard.
- Add the carrot. Stir in the carrot and simmer, covered, for 7 minutes. The potato pieces should be starting to soften, while the carrots become tender but still hold their shape. If the sauce is boiling vigorously, turn down the heat; a steady, quiet simmer helps the chicken stay tender and keeps the coconut milk from separating excessively.
- Finish the vegetables and check the chicken. Add the green beans and bamboo shoots, then simmer uncovered for 6 minutes. Check the thickest chicken pieces with a food thermometer: USDA FSIS lists 165°F (74°C) as the safe minimum internal temperature for poultry. If a piece has not reached that temperature, continue simmering and check again after a few minutes. The potatoes should be tender when pierced with a knife, and the beans should still have a little bite.
- Season and serve. Turn off the heat and let the curry settle for 2 minutes. Taste the sauce, adding a little more fish sauce for savory depth, a pinch of sugar for balance, or a splash of water if it is thicker than you like. Spoon into bowls, scatter cilantro over the top, and serve lime wedges alongside.
Tips
- Make a workable paste even without a large blender. Slice the lemongrass and galangal very thinly before blending, and add the water gradually. A mortar and pestle can handle the paste in batches. It is fine if the finished mixture is slightly coarse; small flecks of lemongrass and shallot soften as they cook.
- Substitute thoughtfully for hard-to-find ingredients. Galangal has a sharper, citrusy aroma than ginger. If it is unavailable, use the same amount of fresh ginger with a little extra lime zest; the curry will be warmer and less distinctly fragrant. If fresh turmeric is unavailable, the listed ground turmeric works. Lime zest can stand in for kaffir lime leaves, though it gives a simpler citrus note. For shrimp paste, omit it and add 1 teaspoon (5 ml) extra fish sauce; the flavor will be less deeply fermented and savory.
- Adjust heat without losing the curry flavor. The dried chilies provide warmth, but their heat varies. Start with two chilies for a mild pot, or use all four for a more noticeable kick. Removing the seeds also reduces heat. Taste near the end before adding more chili, since the coconut base makes the finished curry taste gentler than the paste on its own.
- Keep the sauce at a gentle simmer. A hard boil can break the coconut milk into oily-looking flecks and may make the chicken less tender. Some separation is normal in a coconut curry, especially after reheating. Stirring gently and keeping the heat moderate helps the sauce stay cohesive without needing flour or another thickener.
Serving Suggestions
Serve the curry hot in shallow bowls with steamed jasmine rice, which catches the coconut sauce and makes a simple, satisfying meal. For six servings, about 3 cups (570 g) uncooked rice cooked separately is a generous amount; follow the package directions, since rice varieties use different water ratios and cooking times. Cambodian curry is also commonly enjoyed with rice noodles or pieces of crusty bread for dipping, so choose the accompaniment that suits the table.
Set lime wedges and extra chopped cilantro out separately so everyone can brighten their own bowl. A plate of sliced cucumber, lightly dressed greens, or crisp raw vegetables offers a fresh contrast to the warm, creamy curry. If you are serving other dishes, pair the pot with plain rice and one or two vegetable sides rather than adding many rich accompaniments. Keep the curry warm while serving, but do not leave it at room temperature for an extended meal; refrigerate leftovers promptly.
Variations
Use another protein. Bone-in chicken pieces can replace boneless thighs, but they need more simmering time; check each piece with a thermometer and cook poultry to 165°F (74°C). Pork shoulder cut into small cubes is another possibility, though it takes longer to become tender. For pork, whole cuts must reach 145°F (63°C) and rest for 3 minutes under USDA FSIS guidance; for a braised curry, continue cooking beyond that point until the pieces are tender. Adjust the liquid and timing as needed rather than assuming the chicken schedule will apply.
Change the vegetables. Sweet potato can replace some or all of the white potato for a sweeter, softer curry. Add it in similar-sized cubes, but check it early because it may cook faster and break down more readily. Eggplant, cauliflower, or extra green beans can also be used. Add vegetables according to how quickly they soften: firm roots go in early, while delicate vegetables need only the final few minutes.
Make it vegetarian. Replace chicken with 1 lb (450 g) firm tofu, pressed and cubed, or a mixture of mushrooms and vegetables. Use vegetable stock and replace the fish sauce with 1 tablespoon (15 ml) soy sauce, then adjust to taste. Shrimp paste is not vegetarian, so leave it out and add a small spoonful of fermented soybean paste if available. That swap adds a savory fermented quality, but the result will not taste exactly like a curry made with shrimp paste and fish sauce.
Make the curry milder or richer. Use fewer chilies for less heat. For a richer sauce, use full-fat coconut milk and avoid adding extra water unless needed; for a lighter-tasting pot, replace up to half a cup (120 ml) coconut milk with stock. This changes the texture and coconut flavor, so make the adjustment gradually and balance the final seasoning after simmering.
Storage and Reheating
Transfer leftover curry to shallow, covered containers and refrigerate within 2 hours of cooking. It keeps for 3–4 days in the refrigerator. The potatoes absorb sauce as they sit, so the curry may be thicker the next day; that is normal. You can freeze it in airtight freezer-safe containers for up to 2 months for best quality, although potatoes may become softer after thawing. Thaw frozen curry in the refrigerator rather than on the counter.
Reheat only the portion you plan to eat, either in a saucepan over medium-low heat or in a microwave-safe covered dish. Stir occasionally on the stovetop and add a splash of water or stock if the sauce is too thick. Heat leftovers to 165°F (74°C), checking with a food thermometer, and bring the curry steaming hot throughout. If using a microwave, stir midway through heating and check several spots because hot and cool areas can form. Avoid repeatedly cooling and reheating the full pot; divide it into portions so the remaining curry stays chilled.
Frequently Asked Questions
Is Cambodian curry very spicy?
It can be mild or fairly hot depending on the chilies and the cook’s preference. This recipe uses four dried chilies, but you can begin with two or remove the seeds for a gentler curry. Coconut milk softens the chili’s impact, so taste the finished sauce before deciding whether you want more heat at the table.
What is kroeung?
Kroeung is a Cambodian aromatic paste used as a foundation for many dishes. The ingredients vary by dish and household, but lemongrass, galangal, turmeric, garlic, and shallot are common components. In this curry, lime leaf and shrimp paste add citrus fragrance and savory depth. Freshly blended paste gives the sauce a brighter, more layered aroma than using curry powder alone.
Can I use store-bought curry paste?
Yes, though many jars sold as curry paste are Thai or Indian styles rather than Cambodian kroeung, so the result will have a different flavor. Start with 2–3 tablespoons (30–45 g) of a red curry paste, fry it in the oil, and taste before adding salt or fish sauce because prepared pastes can be salty. If the label includes shrimp paste, do not add the recipe’s separate shrimp paste.
Can I prepare the paste in advance?
Yes. Blend the kroeung paste up to 2 days ahead and keep it covered in the refrigerator, or freeze it in small portions for up to 2 months for best flavor. Thaw frozen paste in the refrigerator before cooking. Keep raw chicken separate from the paste until you are ready to cook, and wash equipment that has touched the poultry before using it for serving.
Why is my curry thinner or thicker than expected?
Potato size, coconut milk brands, and how steadily the pot simmers all affect the final texture. If the curry is too thin, simmer it uncovered for a few extra minutes, stirring gently so the potatoes do not break up. If it is too thick, add warm water or stock a tablespoon at a time. Avoid judging it straight from the refrigerator, because coconut milk firms as it chills and loosens again when heated.
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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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