Chicken Samlá (Cambodian Chicken Curry) Recipe

Name: Chicken Samlá (Cambodian Chicken Curry)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Place first 10 ingredients in a food processor; process until minced, scraping sides of bowl occasionally.
2
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add ginger mixture; saute 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.
3
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.
4
Cooking Light does not give prep or cook time. The times listed is my guess.

869

kcal

Calories

Fat

Carbs

112

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Chicken Samlá (Cambodian Chicken Curry) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Samlá (Cambodian Chicken Curry)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions