This is one of the most popular dishes in Cambodia. It's a soupy curry that's more aromatic and less spicy than curries found in other parts of Southeast Asia. It uses a substantial amount of fresh ginger and lemongrass for flavor and fragrance. Serve over rice to soak up the sauce.
1/2 cup thinly sliced peeled fresh ginger
1/4 cup chopped peeled fresh lemongrass
1 1/2 tablespoons shrimp sauce (such as Lee Kum Kee) or shrimp paste
1 tablespoon rice wine vinegar
1 teaspoon grated lime rind
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/2 teaspoon ground turmeric
5 garlic cloves, halved
2 large shallots, peeled and quartered
6 (4-ounce) chicken drumsticks, skinned
6 (4-ounce) chicken thighs, skinned
1 cup fat-free, less-sodium chicken broth
3/4 cup light coconut milk
1 teaspoon sugar
1 tablespoon fresh lime juice
Lime wedges (optional)
How to Make It
Place first 10 ingredients in a food processor; process until minced, scraping sides of bowl occasionally.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add ginger mixture; sauté 2 minutes. Add chicken; cook 2 minutes on each side. Add broth, coconut milk, and sugar, scraping pan to loosen browned bits; bring mixture to a boil. Cover, reduce heat, and simmer 45 minutes or until chicken is done.
Remove pan from heat. Remove chicken from pan, reserving liquid in pan; cool chicken slightly. Remove the meat from bones, and discard bones. Place pan over medium heat. Stir in chicken and lime juice; cook for 2 minutes or until thoroughly heated. Serve with lime wedges, if desired.