Chicken Samlá (Cambodian Chicken Curry)

Chicken Samlá (Cambodian Chicken Curry)
Photo by Randy Mayor

Ingredients

  • 6 (4-ounce) chicken thighs, skinned
  • ¾ cup light coconut milk
  • 2 large shallots, peeled and quartered
  • 1 tablespoon rice wine vinegar
  • 6 (4-ounce) chicken drumsticks, skinned
  • ½ teaspoon crushed red pepper
  • Cooking spray
  • + 29 more ingredients
    • 5 garlic cloves, halved
    • ¾ cup light coconut milk
    • ½ teaspoon ground turmeric
    • ¼ cup chopped peeled fresh lemongrass
    • 1 teaspoon grated lime rind
    • ½ teaspoon salt
    • 1 cup fat-free, less-sodium chicken broth
    • 1 teaspoon sugar
    • 1 teaspoon grated lime rind
    • 5 garlic cloves, halved
    • ¼ cup chopped peeled fresh lemongrass
    • ½ teaspoon ground turmeric
    • 1 ½ tablespoons shrimp sauce (such as Lee Kum Kee) or shrimp paste
    • 2 large shallots, peeled and quartered
    • ½ cup thinly sliced peeled fresh ginger
    • 1 tablespoon rice wine vinegar
    • Lime wedges (optional)
    • 1 ½ tablespoons shrimp sauce (such as Lee Kum Kee) or shrimp paste
    • ½ teaspoon salt
    • ½ teaspoon crushed red pepper
    • Cooking spray
    • 6 (4-ounce) chicken drumsticks, skinned
    • 1 tablespoon fresh lime juice
    • 1 teaspoon sugar
    • 1 cup fat-free, less-sodium chicken broth
    • 6 (4-ounce) chicken thighs, skinned
    • ½ cup thinly sliced peeled fresh ginger
    • 1 tablespoon fresh lime juice
    • Lime wedges (optional)

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 ...

View full recipe at My Recipes

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