Khmer Red Chicken Curry

5.0 from 3 votes

Every time I cook Khmer red chicken curry, my kitchen fills with a smell that feels like home. It is warm, soft, and comforting. The coconut milk gently bubbles, the kroeung releases its aroma, and suddenly I am no longer just cooking. I am remembering.

This is not the kind of food we make every day. In Cambodia, red chicken curry is special. It shows up when family comes together, when elders are honored, and when the house feels full of voices and laughter.

I want to share this recipe with you the way I learned it. Slowly. Kindly. Like I am standing next to you, explaining each step while the pot simmers quietly on the stove.

Why This Curry Has a Special Place in My Heart

This curry is rich but not heavy. It is fragrant but not spicy. That balance is very Khmer. We love deep flavor, but we want everyone at the table to enjoy it, even children and elders.

The coconut milk makes the curry soft and creamy. The red kroeung gives color and warmth, not heat. When you dip bread into the sauce, it soaks everything up. Sweet, salty, and just a little earthy.

It is also a forgiving recipe. You do not need perfect knife skills. You do not need fancy tools. You just need time and care.

Cooking This Curry Through the Years

I first watched this curry being made during Pchum Ben. The house was busy. Someone was washing vegetables, someone was cutting chicken, and someone was always watching the pot.

As I grew older, I was trusted with small tasks. Stirring. Tasting. Adding coconut milk little by little. I learned that this curry is not rushed. You listen to it. You smell it. You adjust gently.

Now when I cook it in my own kitchen, I still hear those sounds. The quiet bubbling. The spoon touching the pot. The soft thud of vegetables going in.

Ingredients You Can Find Without Stress

This recipe uses simple ingredients. Nothing is fancy. Most items can be found at Asian markets, and many are already in regular grocery stores now.

If you cannot find one vegetable, that is okay. Khmer cooking is flexible. What matters is balance and care, not perfection.

Ingredients

2 whole chickens (about 1800 grams), Maryland cut with bones
3 teaspoons vegetable oil
2 teaspoons red kroeung paste
1 teaspoon shrimp paste
3 teaspoons fish sauce
2 teaspoons palm sugar
1 teaspoon salt
1 cup coconut milk or cream
3 cups water
2 brown onions, cut into quarters
4 snake beans, cut into 2-inch pieces
1 small aubergine, cut lengthwise into 2-inch pieces
1 sweet potato, peeled and cut
1 white potato, peeled and cut

Why Each Ingredient Matters

Chicken – Gives deep flavor, especially with bones
Red kroeung paste – The heart of Khmer curry flavor
Shrimp paste – Adds depth and umami
Coconut milk – Makes the curry rich and gentle
Fish sauce – Provides salt and balance
Palm sugar – Soft sweetness that rounds everything
Vegetables – Add texture and natural sweetness

Tools You Will Need

Large pot – To cook everything evenly
Wooden spoon – For gentle stirring
Sharp knife – To cut chicken and vegetables
Cutting board – For safe prep

Let’s Cook Together

Start by heating your pot. When it is warm, add oil and kroeung paste. Stir slowly. You will smell the herbs waking up. This step matters. Do not rush it.

Add the chicken and half the coconut milk. The sound will change. Stir gently so the chicken is coated. Let it cook just a little.

Add vegetables next. Stir carefully. Then pour in water and remaining coconut milk. Season with fish sauce, salt, and sugar.

Lower the heat. Let it simmer. The curry will slowly thicken, and the vegetables will soften. Taste and adjust. This is your moment to listen.

Step-by-Step Directions

Heat oil in a large pot over medium heat
Add kroeung paste and stir for 1 minute
Add chicken and half coconut milk, cook 2 minutes
Add vegetables and stir gently
Pour in water and remaining coconut milk
Season with fish sauce, salt, and sugar
Simmer on low heat for 20 minutes

Tips for the Best Flavor

Stir gently to keep vegetables whole
Taste near the end, not at the beginning
Use fresh coconut milk if possible
Let it rest a few minutes before serving

Simple Variations

Use beef or fish instead of chicken
Add pumpkin for sweetness
Make it lighter with more water
Skip shrimp paste if needed

How We Serve It at Home

With sliced baguette
With rice vermicelli noodles
Alongside fresh herbs
For family gatherings

Saving Leftovers

Cool completely before storing
Keep in fridge up to 3 days
Reheat slowly on low heat
Add water if thick

Final Thoughts From My Table

This curry is not just food. It is memory, tradition, and care. If you enjoy this recipe, you may also like Cambodian Beef Lok Lak and Traditional Khmer Chicken Soup on my blog. For deeper cultural background, I often reference Cambodian cuisine history.

I hope this dish brings warmth to your home the way it always has to mine.

Frequently Asked Questions

Q: Is Khmer red chicken curry spicy

A: No, it is mild and gentle

Q: Can I use canned coconut milk

A: Yes, it works well

Q: Do I need kroeung

A: It gives authentic flavor

Q: Can I freeze it

A: Yes, up to one month

Q: What bread is best

A: Soft baguette

Q: Can I cook it longer

A: Yes, for deeper flavor