Randy Mayor
4 servings (serving size: 1 1/2 cups)

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.

How to Make It

Step 1

Place first 10 ingredients in a food processor; process until minced, scraping sides of bowl occasionally.

Step 2

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.

Step 3

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.

Ratings & Reviews

Heidelind1's Review

April 07, 2014
The ingredients in this recipe work so well together. The smell and the taste of this dish is just excellent. I used all chicken thighs, no drumsticks, but other than that I followed the recipe exactly. So,so good! I used lemongrass that you can buy in a tube (not my usual style, but lemongrass is one of the very few things where I shortcut). My husband loved it as well. This is definitely going to be cooked again:)