One of Yey Sokhary’s favorite foods is curry. Your grandma said that especially during Khmer New Year and family get togethers, curry was one of the dishes they always ate. She likes all kinds of curry, but the one that she taught me how to make is chicken red curry, which is this recipe. We usually make a giant pot of it, which lasts for days.

Recipe Yield: 1 large pot (~ 6 people)

Prep Time: 10 minutes

Ingredients:

• Red curry paste (Brand: Aroy-D)

• Fish sauce

• 4 carrots (peeled and diced into large chunks)

• 1 batch of green beans

• 5 small yellow potatoes (peeled and diced into large chunks)

• 1 can of bamboo shoots

• 2 cans of coconut milk

• 1 whole chicken (cut into small pieces)

• 2 yellow onions (diced into large chunks)

• 4-5 tbs of salt (or to taste)

• 5-6 tbs of sugar (or to taste)

• 2 tbs of chicken base mix

• ¼ cup of vegetable oil

• Baguette or white rice or rice noodles to serve with curry

Directions:

• Step 1: Put ¼ cup of vegetable oil in a large pot

• Step 2: Put half of the red curry paste into pot with vegetable oil; sauté until sizzle

• Step 3: Add 1 can of coconut milk into pot and mix with curry paste for 5-10 mins on low-medium heat

• Step 4: Add chicken pieces into the mix and stir on medium heat for 15-20 mins

• Step 5: Add the remaining red curry paste to the chicken and mix

• Step 6: Add water to the pot until the chicken pieces are covered

• Step 7: Stir in the chicken base mix and cover the pot with a lid to cook for ~30-35 minutes

• Step 8: After ~30-35 minutes, add all the vegetables and bamboo shoots to the pot and stir

• Step 9: Add another can of coconut milk to the pot and additional water to cover the vegetables if necessary

• Step 10: Cover the pot and cook for an additional 20 minutes

• Step 11: Add sugar, salt, and fish sauce to taste.

• Step 12: Serve with baguette or white rice

Recipe collected by Amira Noeuv