FoodieAtlas Logo
FoodieAtlas Recipes around the World

Red Curry

Red Curry – spicy Cambodian coconut dish
Cambodia
⏱ — min. Serves: —

Red Curry is a vibrant and aromatic dish from Cambodia, known for its rich flavors and fragrant spices. It holds cultural significance as a staple in many Cambodian households, often enjoyed during family gatherings and celebrations. Typically served with rice, this curry embodies the essence of Cambodian cuisine.

⚡ Medium 🔥 ~450 kcal / serving

Ingredients

  • For the Curry Paste:
  • 4-5 dried red chilies, soaked in warm water for 20 minutes
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 tablespoon turmeric powder
  • 1 teaspoon paprika
  • 1 tablespoon shrimp paste
  • 3-4 cloves garlic
  • 1 thumb-sized piece of ginger, peeled
  • 2 stalks lemongrass, chopped
  • 1 large onion, chopped
  • 1 tablespoon vegetable oil
  • For the Curry:
  • 400 g chicken breast or thigh, cut into bite-sized pieces
  • 1 tablespoon vegetable oil
  • 1 large onion, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 cup bamboo shoots (optional)
  • 1 cup coconut milk
  • 1 cup chicken broth
  • 2-3 tablespoons fish sauce (to taste)
  • 1 tablespoon palm sugar or brown sugar
  • Fresh basil leaves (for garnish)
  • Cooked jasmine rice (for serving)

Instructions

Prepare the Red Curry Paste

In a dry skillet, toast the coriander seeds and cumin seeds until fragrant, about 2 minutes. Let cool slightly.

In a blender or food processor, combine the soaked dried chilies, toasted coriander and cumin seeds, turmeric powder, paprika, shrimp paste, garlic, ginger, lemongrass, and chopped onion.

Blend into a smooth paste, adding a little water if necessary to achieve the desired consistency.

Cook the Curry

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat.

Add the curry paste and cook, stirring constantly, until fragrant, about 3-4 minutes.

Add the sliced onion and cook until softened, about 2 minutes.

Add the chicken pieces and cook until no longer pink, about 5 minutes.

Stir in the sliced red and green bell peppers and bamboo shoots (if using).

Pour in the coconut milk and chicken broth. Bring to a simmer.

Add the fish sauce and palm sugar. Adjust seasoning to taste, adding more fish sauce or sugar if needed.

Simmer and Serve

Simmer the curry for 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.

Garnish with fresh basil leaves.

Enjoy your meal!

Frequently Asked Questions

What is Red Curry?

Red Curry is a spicy and flavorful dish made with a blend of aromatic spices and coconut milk, often featuring meat or vegetables.

Where does Red Curry come from?

Red Curry is a traditional dish from Cambodia, reflecting the country's rich culinary heritage.

What are the main ingredients in Red Curry?

Key ingredients include dried red chilies, coriander seeds, cumin seeds, turmeric powder, shrimp paste, garlic, and coconut milk.

How long does Red Curry take to make?

Red Curry takes approximately 65-90 minutes to prepare and cook.

What do you serve with Red Curry?

It is typically served with steamed jasmine rice or rice noodles and garnished with fresh herbs.

More Cambodia Recipes →