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Cambodian   -   Chicken Curry (Curry Mouan)   adapted from The Elephant Walk Cookbook

Description
Ingredients
  • *** Paste -- ***
  • 1/4 Cup Olive Oil
  • 1 Teaspoon Lemon Grass
  • 3 Large New Mexico Green Chiles -- rehydrated and shred
  • 5 Cloves Garlic -- finely chopped
  • 1 Large Shallot -- finely chopped
  • 1 Slice Galangal -- chopped
  • 1 Stick Cinnamon
  • 4 Whole Star Anise
  • 9 Pods Cardamom
  • 1 Small Nutmeg
  • 16 Medium Peppercorns
  • 1/2 Teaspoon Coriander Seed
  • 1/2 Teaspoon Fennel Seed
  • *** Curry -- ***
  • 1/4 Cup Cilantro -- finely chopped
  • 1 Cup Water
  • 1/4 Teaspoon Turmeric
  • 2 Teaspoons Shrimp Paste
  • 1/2 Cup Olive Oil
  • 3 Cups Coconut Milk
  • 2 Pounds Chicken -- chopped
  • 1 Medium Onion -- thinly sliced
  • 2 Tablespoons Fish Sauce
  • 4 Teaspoons Sugar
  • 1 Teaspoon Salt
  • 1 Pound Potato -- peeled and sliced
Directions To make paste: Heat oil in skillet, add all of the paste ingredients and fry for 5 minutes. Transfer ingredients to a blender, add water, cilantro, turmeric and shimp paste and blend until smooth. Set aside. In heavy pot, heat oil, saute chicken, onion and potatoes until golden brown. This may have to be done in batches or in two separate pots. Add remaining ingredients and bring to a simmer. Simmer for 20 minutes and serve over rice.
Serves 8
Time to Make 0:00



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