Samlar Kari – Khmer Red Curry

Steps

1. 1
   Step 1:

   Heat the vegetable oil in a large pot or Dutch oven over medium-high heat until it shimmers, about 2 minutes.

   2 min
2. 2
   Step 2:

   Add the chicken thighs to the pot and cook until browned on all sides, approximately 5–7 minutes, stirring occasionally to prevent sticking.

   5–7 min
3. 3
   Step 3:

   Remove the chicken from the pot and set it aside on a plate, leaving any oil and juices in the pot.

4. 4
   Step 4:

   Reduce the heat to medium and add the chopped onion to the pot; cook until softened and translucent, about 4 minutes.

   4 min
5. 5
   Step 5:

   Stir in the crushed garlic and grated ginger; cook for 1 minute until fragrant to avoid burning.

   1 min
6. 6
   Step 6:

   Add the red curry paste to the pot and cook for 1 minute, stirring constantly to toast the spices and deepen the flavor.

   1 min
7. 7
   Step 7:

   Pour in the coconut milk and chicken stock, scraping the bottom of the pot to incorporate any browned bits for extra richness.

8. 8
   Step 8:

   Stir in the fish sauce and brown sugar until fully dissolved, then return the browned chicken to the pot.

9. 9
   Step 9:

   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.

   15 min
10. 10
    Step 10:

    Add the bamboo shoots and sliced red pepper to the pot; simmer uncovered for an additional 5 minutes until the vegetables are tender-crisp.

    5 min
11. 11
    Step 11:

    Remove the pot from the heat and stir in the basil until just wilted, about 1 minute, to preserve its fresh aroma.

    1 min
12. 12
    Step 12:

    Serve the curry hot, garnished with lime wedges for a bright, acidic finish.