5 from 1 vote
Somlar Kari Saek Mouan
Somlar Kari Saek Mouan
Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 30 mins
 
Somlar kari saek mouan is a deliciously spiced Cambodian chicken curry that is prepared with a fragrant red curry paste known as kroeung kraham.
Course: Main Course
Cuisine: Asian, Cambodian
Servings: 4 people
Author: Nita Ragoonanan
Ingredients
For the kroeung kraham (red curry paste)
  • 2 stems lemongrass , finely chopped
  • 3 teaspoons fresh turmeric
  • 3 shallots , chopped
  • 6 cloves garlic
  • 1 (2-inch) piece galangal , diced
  • 4 kaffir lime leaves , deveined and finely chopped
  • Zests of 2 kaffir limes , sliced ​​into thin strips
  • ¼ teaspoon salt
  • 3 dried red hot peppers , rehydrated, seeded and drained
  • 1 fresh red hot pepper (or more to taste)
For the somlar kari saek mouan
  • 2 large chicken cutlets , cut into large chunks
  • 5 tablespoons vegetable oil
  • 2 tablespoons red curry paste (kroeung kraham)
  • 1 teaspoon prahok (fish or shrimp paste)
  • 3 tablespoons fish sauce
  • 2 tablespoons palm sugar , reduced to powder
  • 1 teaspoon salt
  • 1 cup coconut cream
  • 3 cups boiling water
  • 2 red onions , sliced
  • 5 yardlong beans , cut into 2-inch pieces
  • 1 eggplant , cut lengthwise into 2-inch pieces
  • 1 sweet potato
  • 1 large white potato
Equipment
Instructions
Kroeung Kraham (red curry paste)
  1. In a mortar, crush the combava zests and leaves until smooth.
  2. Add the red peppers, lemongrass, galangal and turmeric and pound until obtaining a dark red color.
  3. Add the garlic and shallots and pound for a few minutes until you get a perfectly smooth texture.
Somlar Kari Saek Mouan
  1. In a large pot over medium heat, pour the oil. Add the red curry paste.
  2. Sauté for 1 minute over medium heat, stirring constantly.
  3. Add the chicken and half of the coconut cream.
  4. Stir well and cook for 2 minutes, always on medium heat.
  5. Add the potatoes, yardlong beans, eggplant and onion. Mix well.
  6. Add the boiling water, remaining coconut cream and season with fish sauce, shrimp paste, salt and palm sugar.
  7. Stir to combine everything.
  8. Cover and cook over medium heat for 15 minutes.
  9. Then simmer over low-medium heat for 15 minutes.