Khmer Chicken Curry (Kari Sach Moan)
ការីសាច់មាន់ kari sach moanSay it: kah-REE sahch mwahn
Khmer chicken curry, known as kari sach moan, is a fragrant coconut stew eaten across Cambodia, from home kitchens to market stalls. It is built on red kroeung, a pounded paste of lemongrass, galangal, turmeric, garlic, shallots and dried chilies, which gives the curry its deep aroma without overwhelming heat. Chicken and sweet potato simmer in coconut milk until tender, while fish sauce and palm sugar balance salt and sweetness. Serve it with rice or a crusty baguette to soak up the sauce.
Khmer Chicken Curry (Kari Sach Moan)
ការីសាច់មាន់, kari sach moan
Pronounced kah-REE sahch mwahn
- Serves
- 4
- Prep
- 25 min
- Cook
- 35 min
- Total
- 1 hr
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains fish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Red kroeung paste
Curry
Method
Make the paste. drain the soaked chilies, discarding stems and seeds. Pound or blend the lemongrass, galangal, chilies, shallots, garlic, turmeric, salt, curry powder and lime zest into a thick, smooth paste, using 1–2 tbsp of the measured water only if needed.
Heat the oil in a heavy pot over medium heat. Add the red kroeung paste and fry for 3–4 minutes, stirring constantly, until fragrant and slightly darkened.
Add the chicken pieces and stir to coat in the paste. Cook for 4–5 minutes, until the outside of the chicken turns opaque.
Stir in the coconut milk, water, fish sauce, palm sugar and torn kaffir lime leaves. Bring to a gentle simmer, then lower the heat.
Add the sweet potato chunks. Simmer gently for 20–25 minutes, stirring occasionally, until the sweet potato is fork-tender and the chicken is cooked through.
Taste and adjust with a little more fish sauce or palm sugar if needed; the sauce should be rich, lightly salty and subtly sweet. Serve hot over jasmine rice or with warm baguette, scattered with Thai basil.
Regional variants
For a richer version, use bone-in chicken thighs and simmer 10 minutes longer. Pumpkin or waxy potatoes can stand in for sweet potato, and green beans can be added in the last 10 minutes.
Cook's notes
- Pounding the paste in a mortar gives a more aromatic texture, but a blender works well; scrape down the sides so no large pieces remain.
- Do not skip frying the paste in oil—this cooks out the raw garlic and lemongrass and deepens the curry’s color and fragrance.
- Keep the curry at a gentle simmer rather than a hard boil so the coconut milk stays smooth and does not split.
Serve with
Steamed jasmine rice or warm crusty baguette, with cucumber slices and extra chili on the side.
Make ahead and storage
Cool and refrigerate for up to 3 days; reheat gently with a splash of water. The curry freezes well for up to 2 months.
