Samlar Kari – Khmer Red Curry
Samlar Kari – Khmer Red Curry is a classic dish that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.
Carefully prepared featuring Chicken Thighs, Onion, Garlic, Ginger, Red Curry Paste, Coconut Milk, Chicken Stock, Fish Sauce, Brown Sugar, Bamboo Shoot, Red Pepper, Basil and Lime, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.
Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.
If you enjoy authentic cooking, be sure to also explore our recipe for Aegean Chicken Salad.
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Ingredients
- Vegetable Oil1 tablespoon
- Chicken Thighs1 lb
- Onion1 medium chopped
- Garlic3 Cloves Crushed
- Ginger1 tablespoon
- Red Curry Paste2 tablespoons
- Coconut Milk1 can
- Chicken Stock1 cup
- Fish Sauce1 tablespoon
- Brown Sugar1 tablespoon
- Bamboo Shoot1 cup
- Red Pepper1 sliced
- BasilPinch
- LimeTo serve
Step-by-Step Instructions
12 stepsInteractive Cook Mode: Click any step or circle to check it off as you cook.
Heat 1 tbsp vegetable oil in a large pot or Dutch oven over medium-high heat until it shimmers, about 2 minutes.
Add 1 lb chicken pieces to the pot and cook until browned on all sides, approximately 5–7 minutes, stirring occasionally to prevent sticking.
Remove the chicken from the pot and set it aside on a plate, leaving any oil and juices in the pot.
Reduce the heat to medium and add 1 sliced onion to the pot, cooking until softened and translucent, about 4 minutes.
Stir in 3 cloves minced garlic and 1 tbsp grated ginger, cooking for 1 minute until fragrant to avoid burning.
Add 2 tbsp red curry paste to the pot and cook for 1 minute, stirring constantly to toast the spices and deepen the flavor.
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.
Stir in 1 tbsp fish sauce and 1 tbsp palm sugar until fully dissolved, then return the browned chicken to the pot.
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.
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.
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.
Serve the curry hot, garnished with lime wedges for a bright, acidic finish.
👨🍳 Chef's Culinary Notes
Cultural Heritage
Samlar Kari – Khmer Red Curry carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.
Dietary Substitutions
For a richer sauce, replace a portion of the water with homemade bone broth, vegetable stock, or a splash of dry wine or red wine vinegar to cut through richness.
Chef Technique Tips
Take the time to thoroughly sear and brown chicken thighs in batches before adding the braising liquid. The caramelized fond deposited on the bottom of the pot dissolves into the stew, providing depth and body that cannot be rushed.
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