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Active Time
1 1/4 hr
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Total Time
1 3/4 hr
This Cambodian curry is traditionally made with beef, but Mao Sokhen says his American friends prefer the chicken variation. Though you can use any brand of Thai red curry paste and Asian fish sauce for this recipe, Mao likes the brands recommended below because he finds they produce a dish that is closer to classic Cambodian flavor.
我ngredients
Makes 6 servings
Step 1
Discard 1 or 2 outer layers from lemongrass and trim root ends. Thinly slice enough of lower 6 inches of stalks to yield 1/2 cup, then finely grind in a blender with garlic, chile, turmeric, and 4 tablespoons water until a coarse paste forms, adding another tablespoon water if too thick to blend. Set aside.
Step 2
Heat star anise in a dry 8-quart heavy pot over moderate heat, stirring occasionally, 10 minutes. Add coconut milk and peanuts and boil over moderately high heat, uncovered, stirring frequently, until very thick, about 5 minutes. Reduce heat to moderately low, then stir in curry paste and lemongrass paste and cook, stirring, 5 minutes. Add chicken, fish sauce, sugar, and salt and cook, uncovered, stirring frequently, 10 minutes.
Step 3
我ncrease heat to moderate, then add peanut butter, squash, sweet potato, onion, bell peppers, yellow-fleshed potato, and carrot and cook, covered, stirring occasionally, 10 minutes.
Step 4
Add remaining 2 1/2 cups water and bring to a boil over high heat, stirring occasionally. Reduce heat to moderately high and cook, uncovered, stirring occasionally, 8 minutes, or until vegetables are almost tender. Add beans and cook, stirring occasionally, until just tender, 6 to 8 minutes.
Step 5
Discard star anise and serve curry over rice, with bread on the side.
·Curry can be made 1 day ahead, cooled, uncovered, then chilled, covered.
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Reviews (28)
Back to Topi enjoy just how this recipe looks i eaten it before with my loved ones most of us enjoyed this we can have a family group gathering again and cook this recipe again soon this really is one tasty recipe you need to test it i guarantee you whatever you will require to this its very tasty
sarah12jones212212312
2/3/2014
我substituted Chinese 5 Spice powder for the star anise, and lemon zest for the lemongrass, neither of which I had on hand. Worked fine. Really tasty, will definitely make again.
ninahaft
oakland, ca
4/20/2012
This is one of my go-to curry recipes because its tastes distintively Cambodian - making the lemongrass paste, while time consuming, is the key here. Works well with almost any vegetables, but I definitely wouldn't add as much water as recommended; you have to think about the water content of the vegetables you're using. I make it often with zucchini and this cuts the need for water about in half as the zucchini sheds so much during the cooking process. You can add just enough water to cook the vegetables at first, and then thin it later as necessary.
Anonymous
New York, NY
1/30/2010
This recipe is pretty good, but if you like your curry spicy, I would add an extra red chile to the lemongrass paste. I used minimal lemongrass, but squeezed some fresh lime juice in instead of half the water. I thought it might make the coconut milk curdle as I don't have a lot of experience cooking with it, but it didn't and it was pretty tasty. Only complaint would be lack of spice. I used one red chile and found myself dicing up a couple of jalapenos to throw in and stirring in dried red chili powder every five minutes. Also, it's a little thin. Add a little cornstarch if you're planning on having a lot of sauce, or leave it thick and don't bother with the water. I used eggplant instead of squash also. Very good that way. I recommend it.
0alyce0
Las Vegas, NV
7/17/2009
Okay. I think I finally have this down. I also love this recipe. Have made it several times, but it can be very time consuming. This time, I did everything up to adding the vegetables. The next evening, after work, was able to add and cook the vegetables. Much easier, and the flavor was outstanding. Substituted chicken thighs and omited the squash and white potatoes. We love this!
yeargant
Dallas, TX
1/20/2009
我love this dish even though I had to substitute soy for the fish sauce and added two tsp of dried turmeric. Also used fennel instead of star anise, but it was still good. I used only 2 c of water at the end, next time I'll use only 1.
DCrimmins
Folsom, CA
1/7/2008
我served this dish for a birthday dinner and it was very well received. Everyone had seconds, luckily it makes a lot makes a lot. I followed the recipe as it is written but substituted boneless chicken thighs for the breast meat as it was less likley to dry out in the cooking.
JLB3
Vancouver, BC
11/4/2007
One of the best Cambodian curries I've ever had. The peanut butter was a delicious touch. I think for people who feel that the lemongrass is overwhelming must not know that Cambodians use a lot of lemongrass in their dishes, so it should be used sparingly if they're not used to it. But I definately recommend this dish. DELICIOUS!
Tina86
San Diego, CA
9/13/2007
This is the worst Gourmet recipe I've ever made. The lemongrass flavor is overwhelming. I had fun peeling and slicing all the vegetables and then was sad to have them ruined by the extremely disappointing sauce. It's nothing like the red curry you can get in any Thai restaurant. That would be forgivable if it were tasty, but it's not. The only substitution I made was to use powdered turmeric.
Anonymous
New York, NY
4/8/2007
这是一个巨大的recipe-a荷兰烤肉锅是必须的。我cook Thai and other Asian foods often, so I had all of the ingredients on hand, save for the fresh turmeric ( I used 2 tsp. dried). Here is what I would change: omit the squash (it just gets too soft); don't add the extra water all at once so that it doesn't get too watery; and increase the sauce ingredients by 1.5, or maybe 2.
manoso
tacoma, wa
3/25/2007
Excellent taste with all those subtle flavours. I omitted the peanuts and used crunchy peanut butter instead and doubled the amount. In future, I would add the potatoes and squash towards the end of cooking. I did not add the remaining water.
maggiev
Ottawa, Canada
1/20/2007
loved the flavor and all the vegetables. After adding the remaining water and cooking according to the recipe, I felt that the sauce was a bit thin. I thickened it with about a TBSP of cornstarch. My husband said it could use a bit more salt.
rebswifty
Salt Lake City, Ut
1/6/2007
As good as anything I've had in a restaurant. An excellent fall or winter dish with loads of veggies and warm, spicy curry flavor. Like others, I doubled the peanut butter and it was great. If I had any criticism at all, it was that I didn't care much for the texture of the roasted peanuts once they'd cooked in the curry, so will probably leave them out next time. I think I might also delay adding the squash until the same time as you add the extra water at the end (rather than along with the potatoes etc.); it got a bit softer than I wanted. Delicious nonetheless.
Anonymous
Oakland, CA
12/3/2006
Should be 3 1/2 forks. I was going to make this for just me and my husband, but based on other reviews it seemed like too much food. I served it for friends and although everyone devoured it, there was still about six servings left over! I made it exactly as called for, except couldn't find star anise and used regular anise. I chopped the vegetables, chicken, etc, while cooking, so it felt like I cut down on time. Great to serve for a crowd. My neighbor also doesn't like vegetables, and he served up a huge plate. Be sure to make plenty of rice to sop up the sauce. Yum!
rob1lu2
San Diego, CA
2/11/2006
我thought this was outstanding; worth all the time it took tracking down the ingredients. As mentioned before, it has a wonderful fresh flavor. Never was able to find fresh tumeric, but powdered seemed to work. And I left out the white potatoes, squash and beans. Plan to make it again for friends very soon.
Anonymous
Dallas, TX
8/20/2005
