Can I make this curry vegetarian?
Yes, you can omit the chicken and shrimp and add firm tofu or a variety of vegetables like bell peppers, green beans, or bamboo shoots.
LUNCH
Cambodian Chicken and Shrimp Curry with Sweet Potatoes
This vibrant Cambodian curry combines tender chicken and succulent shrimp with sweet potatoes in a rich, aromatic coconut milk sauce. It's a comforting and flavorful dish perfect for a satisfying lunch.
HOW TO MAKE IT
Let's cook.
01
Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
02
Add the sweet potatoes to the pot and cook for 3-4 minutes, stirring occasionally, until slightly softened.
03
Stir in the Cambodian red curry paste and cook for 1 minute, stirring constantly, until fragrant.
04
Pour in the coconut milk and chicken broth, then add the fish sauce and palm sugar. Bring the mixture to a simmer, stirring to combine.
05
Return the browned chicken to the pot. Reduce heat to low, cover, and simmer for 15 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
06
Add the peeled and deveined shrimp to the curry. Cook for 3-5 minutes, or until the shrimp turn pink and opaque.
07
Taste and adjust seasoning if necessary. Serve hot.
About This Recipe
This vibrant Cambodian curry combines tender chicken and succulent shrimp with sweet potatoes in a rich, aromatic coconut milk sauce. It's a comforting and flavorful dish perfect for a satisfying lunch.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra layer of flavor, toast the curry paste in the pot for a minute before adding liquids. Don't overcrowd the pot when browning the chicken; cook in batches if necessary to ensure even browning.
Easy Substitutions
You can substitute pork or beef for chicken, adjusting cooking times as needed. If Cambodian red curry paste is unavailable, a Thai red curry paste can be used, though the flavor profile will be slightly different. Regular sugar can replace palm sugar.
Storage & Reheating
Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through.
Serving Suggestions
Serve this Cambodian Chicken and Shrimp Curry with Sweet Potatoes over steamed jasmine rice. Garnish with fresh cilantro or basil for added freshness. A side of pickled vegetables or a simple cucumber salad would complement the richness of the curry.
Common Mistakes
Overcooking the shrimp: Shrimp cook very quickly, so add them at the very end to prevent them from becoming rubbery. Not browning the chicken: Browning adds depth of flavor to the curry. Using too much curry paste: Start with the recommended amount and add more to taste, as curry pastes can vary in intensity. Not simmering long enough: Allow the curry to simmer for the recommended time to ensure the sweet potatoes are tender and the flavors meld.
Frequently Asked Questions
What is palm sugar?
Palm sugar is a natural sweetener derived from the sap of palm trees. It has a caramel-like flavor and is commonly used in Southeast Asian cuisine. Brown sugar is a good substitute.
Can I freeze this curry?
While you can freeze the curry base, the texture of the sweet potatoes and shrimp may change upon thawing. It's best enjoyed fresh or refrigerated.
MORE TO KNOW
Cambodian curries, often called 'kari', are typically milder and sweeter than their Thai counterparts, with a distinct aromatic profile from ingredients like galangal, lemongrass, and kaffir lime. While this recipe uses a pre-made paste for convenience, understanding the balance of sweet, savory, and spicy is key to achieving an authentic taste. The sweet potatoes not only add a lovely sweetness but also help thicken the curry naturally.
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