13 July, 2019
Cambodian Chicken Recipes : 10 Yummy Recipes You Should Know
This Cambodian Lemon Grass Chicken Drumstick will not disappoint in taste. It is spicy and gently hot from the Lemon Grass that did not overshadow the gentle taste of the coconut milk. Just like any Asian cuisine, this meal is super yummy to get together and for supper time. Try it.
Transport yourself to Cambodia with this particular Cambodian Dish. It has coconut milk, lemongrass, and chicken drumsticks. You can switch the drumsticks into chicken wings or chicken breasts. However, for me personally, I want some chicken drumsticks, Cambodian design.
I’ve not ever been to Cambodia however, it has been one of the areas I want to go alongside Europe. I’m especially enamored by their culture and their faith. I am amazed at how adamant they’re about reincarnation and the dedication they have on practicing Zen. Afterward, the Buddhas. I digress. I guess I was affected by too much watching The Tomb Raider. Look at Angie’s body, would you think Cambodian soil, water or cuisine might have caused this?
A friend of mine went to Cambodia this year and I will guarantee you I was green with envy ( Nenete, I’m talking to you). Oh well, I will only have to comfort myself with this particular dish today. As we anticipate about Cambodia, it is a nation filled with fresh aromatic create, fresh seafood, organic spices and meat everywhere. So this meal only fit to this. Salty, sweet, spicy, Cambodia has all the flavors covered. So with this particular dish, it will bring me and also you nearer to Cambodia and Cambodian cuisine. Now, let’s get cooking.
Transport yourself to Cambodia with this Cambodian Dish. It’s coconut milk and lemongrass. It is quite easy to make.
- 1 lb chicken drumstick, skinned
- 3-inch fresh ginger, chopped coarsely
- 2 stems lemongrass, bulb only chopped coarsely
- 1 medium-sized onion, chopped
- 3 tablespoon canola oil
- 1 cup coconut milk or more if desired
- Remove the skin from the drumsticks. Set aside. In a large skillet, heat the cooking oil and add in the onion. Let the onion cook until transparent around 1 minute. Add in the chopped lemongrass and ginger. And cook some more for 2 more minutes. Add the coconut milk and let it simmer. When it is gently boiling, add the chicken drumstick. Let the chicken cook through. Add salt to taste.
- You can add more coconut milk if desired. Enjoy!
- TO CROCKPOT: PLACE ALL OF THE INGREDIENTS IN THE CROCKPOT AND COOK FOR 4 TO 6 HOURS IN LOW. SEASON WHEN DONE
CAMBODIAN GRILLED LEMON CHICKEN RECIPES
- 1 lb. chicken breast (each cut into five pieces)
- 1/2 tsp. lemon juice
- 1/2 tsp. lemon peel, ground
- 1 clove garlic, finely chopped
- 1/2 tsp. peanuts, ground
- 1/2 tsp. sesame seeds, ground
- 1/2 tsp. soy sauce
- 1/2 tsp. fish sauce
- 1 tsp. sugar
- 1/4 tsp. pepper
- 1/4 tsp. paprika
- 1 tsp. honey
Cambodian Chicken Curry Recipes
- 1 1/2 tablespoons red curry paste
- 1/2 teaspoon Masterfoods Turmeric Ground
- 270ml can coconut milk
- 900g chicken thigh fillets, fat trimmed, quartered
- 1 lemongrass stalk, white part bruised
- 5 cardamom pods, crushed
- 2 kaffir limes leave
- 2 tablespoons desiccated coconut
- 1 tablespoon brown sugar
- Steamed rice, to serve
- Fresh basil leaves, to serve
- Lime slices, to serve
- Thinly sliced red chili, to serve
Whisk together the curry paste, turmeric and half of the coconut milk in the bowl of a slow cooker. Add the chicken and toss to coat. Add the lemongrass, cardamom, lime leaves, and remaining coconut milk. Stir to combine. Cover and cook on low for 6 hours or until the chicken is very tender.
Remove and discard the lemongrass. Stir the desiccated coconut and sugar through the curry. Serve with steamed rice and top with basil, lime slices, and chili.
Coconut Chicken Curry With Turmeric And LemonGrass
- 2 lemongrass stalks
- 1 large shallot, chopped
- 4 garlic cloves
- 1 (2-inch) piece ginger, peeled, thinly sliced
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon ground turmeric
- 1 tablespoon vegetable oil
- 4 chicken legs, drumsticks and thighs separated
- Kosher salt, freshly ground pepper
- 4 kaffir lime leaves (optional)
- 1 (3-inch) cinnamon stick
- 4 cardamom pods, cracked
- 2 star anise pods
- 1 (15-ounce) can unsweetened coconut milk
- 1 teaspoon coconut sugar or light brown sugar
- 1/4 cup unsweetened shredded coconut
- Chopped cilantro and chives (for serving)
How to Step:
Remove tough outer layers out of lemongrass.
Finely grate bottom third of 1 stalk and put apart; discard the rest of the stalk. Trim and discard top of remaining stalk, then bruise stalk by giving it a few whacks against a cutting board (this helps release the essential oils). Tie it in a loose knot; set aside.
Pulse allowed grated lemongrass with shallot, garlic, ginger, red pepper flakes, garlic, and 2 Tbsp. Water at a food processor, adding a dab or two of water if needed, until a paste forms.
Heat oil in a large skillet over moderate. Season chicken with pepper and salt and cook, skin side down, until the skin is lightly browned and crispy, 8–10 minutes.
Cook spice paste in the same skillet, stirring, until very fragrant, about 5 minutes (it will begin to darken slightly as the water evaporates and the glue starts to fry in the fat left behind).
Put kaffir lime leaves (if using), cinnamon, cardamom, star anise, coconut milk, coconut oil, and reserved knotted lemongrass to skillet. Bring to a simmer, add chicken, and cook, turning pieces occasionally and scraping the bottom of skillet often, until chicken is falling-apart tender and coconut milk has broken (the fat will separate from the liquid and then start to brown the chicken along with other aromatics), about 1 1/2 hours.
Toast shredded coconut in a dry small skillet over moderate heat, tossing occasionally, until golden brown, about 5 minutes. Let cool.
Calories (kcal) 570 Fat (g) 46 Saturated Fat (g) 28 Cholesterol (mg) 105 Carbohydrates (g) 8 Dietary Fiber (g) 2 Total Sugars (g) 2 Protein (g) 33 Sodium (mg) 110