Cambodian Chicken curry is an aromatic chicken curry using coconut milk, red curry paste, Khmer yellow kroeung, and a variety of vegetables. A traditional Cambodian curry that is both versatile and delicious!
Add the long beans, bamboo shoots, Thai eggplants, white onion and the curry mixture that was set aside. For a more fragrant aroma, tear pieces of kaffir lime leaves and stir it in. Simmer on low for another 5-10 minutes or when the vegetable and chicken are cooked. Taste and adjust with salt, sugar and fish sauce to your liking.
*If you like your curry more spicy, make some pepper paste and put in an amount to your liking: Soak large dried chilli in water for 15 minutes. Blend it into liquid. Set aside 1/4 cup of the pepper paste for this recipe and store the rest in a glass container. The pepper paste should be good for a week. The amount of pepper paste you use is depended on your preference. I prefer my curry with a little kick, so I tend to use a lot more when I'm cooking just for myself.
The amount of vegetables used is really up to you. Some people prefer their curry more watery, and some prefer it more dry or creamy. This recipe, the curry will come out creamy, but if you want more liquid, just ad one more can of coconut milk at step 5 and adjust to taste with fish sauce, salt and sugar.