Chicken Samlá (Cambodian Chicken Curry)

• YIELD: 4 servings (serving size: 1 1/2 cups)
• COURSE: Soups/Stews

Ingredients

• 1/2 cup thinly sliced peeled fresh ginger
• 1/4 cup chopped peeled fresh lemongrass
• 1 1/2 tablespoons shrimp sauce (such as Lee Kum Kee) or shrimp paste
• 1 tablespoon rice wine vinegar
• 1 teaspoon grated lime rind
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon ground turmeric
• 5 garlic cloves, halved
• 2 large shallots, peeled and quartered
• Cooking spray
• 6 (4-ounce) chicken drumsticks, skinned
• 6 (4-ounce) chicken thighs, skinned
• 1 cup fat-free, less-sodium chicken broth
• 3/4 cup light coconut milk
• 1 teaspoon sugar
• 1 tablespoon fresh lime juice
• Lime wedges (optional)
  

  Preparation

• Place first 10 ingredients in a food processor; process until minced, scraping sides of bowl occasionally.
• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add ginger mixture; sauté 2 minutes. Add chicken; cook 2 minutes on each side. Add broth, coconut milk, and sugar, scraping pan to loosen browned bits; bring mixture to a boil. Cover, reduce heat, and simmer 45 minutes or until chicken is done.
• Remove pan from heat. Remove chicken from pan, reserving liquid in pan; cool chicken slightly. Remove the meat from bones, and discard bones. Place pan over medium heat. Stir in chicken and lime juice; cook for 2 minutes or until thoroughly heated. Serve with lime wedges, if desired.
  
  Source

Posted in: Cambodia,Chicken