Name: Chicken Samlá (Cambodian Chicken Curry)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 serving(s)
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)

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Recipe by Mr Jackson

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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:: 1hr 15mins
Serves:
Units:

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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

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.
Cooking Light does not give prep or cook time. The times listed is my guess.

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RECIPE MADE WITH LOVE BY

@Mr Jackson

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@Mr Jackson

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"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."

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review by psycedmom

11/2/2012

Great dish! I used 1.5 lbs of boneless, skinless chicken thighs and dumped in about 1/2 cup of uncooked long grain rice when with 30 min of cooking time left. When it was done, I shredded up the chicken and added the lime juice . . . YUMMY! Thanks for sharing!

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review by tkcuvelier

6/16/2009

I tried making this dish just the other night, and it was incredibly good. I'm a huge fan of indian and asian cuisine, and this was just great.

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creation by Mr Jackson

8/6/2007

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.