Recipe
Kari Sach Moan (recipe)
Bone-in chicken browned in homemade red kroeung then simmered in coconut cream with sweet potato, Thai eggplant and long beans.
This recipe from SreyDa makes Cambodian chicken red curry, kari sach moan (ការីសាច់មាន់), with sweet potato, eggplant and long beans in coconut milk.[1] SreyDa presents the curry as milder and more aromatic than Thai and Indian curries, with fresh herbs and a soupy, savory broth. It is traditionally eaten with rice, rice vermicelli noodles or a French baguette. The recipe starts with a kroeung paste pounded from scratch.[1]
Ingredients
- 4 to 5 lemongrass stalks, tender bottom parts thinly sliced
- 2 to 3 inches fresh galangal, peeled and sliced
- 1 inch fresh turmeric, or 1 tsp turmeric powder
- 2 to 3 cloves garlic
- 3 to 4 large shallots, roughly chopped
- 3 to 4 dried red chilies, soaked in hot water, or a small handful of fresh red chilies
- 0.5 tsp shrimp paste, optional
- 2 lb bone-in chicken, cut into pieces
- 1 tbsp cooking oil
- 2 cups coconut cream
- 1 cup coconut milk
- 1 large sweet potato, peeled and cut into 1-inch chunks
- 1 cup small green or round Thai eggplants, halved
- 1 cup long beans, cut into 2-inch pieces
- 2 tbsp fish sauce
- 1 tbsp palm sugar or brown sugar
- Water or chicken broth, as needed
- Fresh mint and cilantro, to garnish
Method
- The lemongrass, galangal, turmeric and softened chilies are pounded with a mortar and pestle into a coarse paste.
- The shallots, garlic and optional shrimp paste are added and pounded until the kroeung is smooth and fragrant. A food processor can stand in for the mortar.
- The oil is heated in a large pot over medium heat, and the kroeung is stir-fried for three to five minutes, until fragrant and the oil begins to separate.
- The chicken is coated in the paste and browned on all sides for five to seven minutes.
- The coconut cream, coconut milk and sweet potato go in, with water or broth if needed.
- The curry is seasoned with fish sauce and sugar, covered and simmered over low heat for 20 to 30 minutes, until the chicken is tender and the sweet potato soft.
- The eggplant and long beans are added for a final five to ten minutes of simmering.
- The seasoning is adjusted, and the curry is served hot with mint and cilantro, alongside steamed jasmine rice, baguette slices or rice vermicelli.[1]