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If you remember, and I barely do, that our last post dealt with an incredible Khmer curry paste recipe, then you will also remember my promise to post an incredible Khmer Curried Chicken recipe.  Well, there it is.  You’ll want to make sure your spice paste mix is ready to go.  Just check my last couple of posts and follow the directions and your paste will be ready.  I must say this chicken recipe is so delicious that you’ll want to place a table outside in the evening, light many candles or hanging lights in the bushes and trees around you and place a delicate and soft Cambodian CD on the stereo and relax and take your time to enjoy your company and your food.  Linger, talk softy, chew as long as you can and just let your palate and your olfactory sensors baste in the pleasure of this incredible dish from a beautiful and incredible country.

Khmer Curried Chicken (Using Khmer Curry Paste)

Ingredients

3 tablespoons Unflavored oil (corn or vegetable oil will work fine here) 

1 pound chicken breasts (cut in 1/4 slices).  The easiest way to do this is place the chicken in the freezer until it begins to freeze.  When it is lightly firm, remove it and it should slice in a lovely way)

1-2 tablespoons unprocessed, cane sugar

1/2 cup coconut milk

1 carrot sliced extremely thin (I use a slicer to ensure overall slice thinness)

1 potato, chopped into 1/2″ squares

1 medium sweet potato, chopped into 1/2″ squares

1 medium onion (sliced very thin)

1 cup unseasoned chicken broth (freshly made)

Salt to taste

5 cups teamed rice

4 saffron strands

1/16 teaspoon turmeric powder

Preparation

Place enough rice and water in a steamer to make 5 cups.  Add 4 saffron strands and 1/16 turmeric tsp. turmeric powder.  Turn on steamer and let rice cook.

Heat oil in a wok until hot.  Fry , stirring constantly, 2 Tablespoons of Khmer Curry Paste for one minute.  Add sliced chicken breast.  Stir for 2 minutes.  Turn down to medium heat.  Add 1-2 tablespoons of sugar and stir well.  Cook chicken until done.  Toss in vegetables   and stir.  Stir gently for another minute and then add 1/2 cup coconut milk, salt to taste and fresh chicken broth.  Heat through.

Serve over the steamed rice and truly enjoy.

As a note I would like to add that some folks do like more curry paste in their recipe.  If you find you would enjoy more paste, add more the next time.  This is a better strategy that adding much too much spice early on and ruining a recipe.  On that note…………………………………………drift way to Cambodia.

 

Photo Courtesy of:  http://www.images-photography-pictures.net/Angkor-Wat-Cambodia-sunset-zrim.jpg

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