Chicken Samlá (Cambodian Chicken Curry)

From Cooking Light....This is one of the most popular dishes in Cambodia. It's a soupy curry that's more aromatic and less spicy than curries found in other parts of Southeast Asia. It uses a substantial amount of fresh ginger and lemongrass for flavor and fragrance. Serve over rice to soak up the sauce.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

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

Directions

1. Place first 10 ingredients in a food processor; process until minced, scraping sides of bowl occasionally.
2. 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.
3. 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.
4. Cooking Light does not give prep or cook time. The times listed is my guess.