Cambodian Chicken Red Curry [Somlar Kari Saek Mouan]

houseofnasheats.com

Troy Salisbury

subheading: RED KROEUNG PASTE:

2 lemongrass stalks, outer leaves discarded and tender insides roughly chopped

4 cloves garlic, minced

2 shallots, peeled and chopped

2 kaffir lime leaves, cut into thin strips (or the zest of two limes)

1 inch fresh ginger, peeled and chopped

1 tablespoon fresh turmeric, peeled and grated or finely minced (or 1 teaspoons of ground turmeric powder)

2 inches galangal, peeled and grated or finely minced

¼ teaspoon Kosher salt

1 bird's eye chili

5 large dried red peppers, seeds and stems removed, rehydrated by soaking in hot water for 10 minutes (reserve ¾ cup of the water!)

subheading: CURRY:

3 tablespoons vegetable oil

6 to 10 tablespoons red kroeung paste, to taste

8 bone-in chicken thighs, each cut into 2 pieces

1 can coconut milk

1 large onion, roughly chopped

5 to 8 yardlong beans, cut into 2-inch pieces

1 small eggplant (also known as aubergine), cut into 2-inch pieces

1 large white potato, peeled, then cut into 2-inch pieces

1 medium sweet potato, peeled, then cut into 2-inch pieces

2 to 3 tablespoons fish sauce

1 teaspoon shrimp paste

2 tablespoons palm sugar

1 teaspoon Kosher salt

3 to 4 cups water

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