Chicken Samlá (Cambodian Chicken Curry)

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1/2 cup thinly sliced peeled fresh ginger

1/4 cup chopped peeled fresh lemongrass

1 1/2 tablespoons shrimp sauce (such as Lee Kum Kee) or shrimp paste

1 tablespoon rice wine vinegar

1 teaspoon grated lime rind

1/2 teaspoon salt

1/2 teaspoon crushed red pepper

1/2 teaspoon ground turmeric

5 garlic cloves, halved

2 large shallots, peeled and quartered

Cooking spray

6 (4-ounce) chicken drumsticks, skinned

6 (4-ounce) chicken thighs, skinned

1 cup fat-free, less-sodium chicken broth

3/4 cup light coconut milk

1 teaspoon sugar

1 tablespoon fresh lime juice

Lime wedges (optional)

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