Servings: people
Cambodian dish with chicken, potatoes, and coconut milk
I've been to Cambodia 3 times and I adore the country, the people, and especially their food. I was inspired to create this dish and it has stuck with me ever since, even though it has been over 10 years since I visited the country.
Equipment
- Cutting Board
- Chef'S Knife
- Bowl
- Potato Peeler
- Pot
- Frying Pan
Ingredients
- 4 pcs. Chicken Breast
- 18 gram Red curry paste
- 2 pcs. Red Onion
- 3 cloves Garlic
- 1 kg Potato
- 36 gram Fish Sauce
- 54 gram Oyster sauce
- 6 gram Curry
- 2 cans Coconut Milk
- Salt and Pepper
Instructions
- 1. Start by cutting your chicken into bite-sized pieces and set them aside. Then, in a bowl, mix red curry paste, fish sauce, oyster sauce, and curry powder, add your chicken and mix well (this can also be done the day before and stored in the refrigerator).
- 2. Peel your potatoes and cut them into bite-sized pieces. Then, boil them until they are tender.
- 3. Put a little oil in your frying pan and press your garlic, let it fry a little. Take your chicken mixture and let it fry in the pan.
- 4. When your chicken has some color, add the coconut milk and let it simmer for 2 minutes.
- 5. Cut your red onions into small wedges and separate them. Then, add them to your dish.
- 6. Finally, drain the water from your potatoes and add them to the dish. Season the dish with salt and pepper to taste. Now your dish is ready to be eaten.
- Can be served with rice.