How to Cook Samlar Kari Sach Morn (Chicken Curry)

Ingredient

1. 500g of chicken, cut in chunk 
2. 200g of sweet potato, cut in chunk 
   
3. 1 onion, sliced in wedges 
4. 1/2 cup of peanut, roasted and break apart 
5. 1 tbsp of Kapik 
6. 1 cup of coconut cream 
7. 3 cups of coconut milk 
8. 3 tbsp of fish sauce 
9. 1 tbsp salt 
10. 1 tbsp of sugar 
11. 2 cups of water   

Kroeung 

1. 3 tbsp of lemon grass stalk 
2. 2-3 slices of galangal 
3. 1-2 slices zest of kaffir lime 
4. 1-2 tsp turmeric 
5. 1tsp of rhizome 
6. 5 garlic cloves 
7. 6 shallots 
8. 7-8 dried red chilies, chopped into pasts 
9. 1 tbsp of Kroeung Kari  

 Vegetable 

Cucumber, banana flower, bean sprout, cabbages and Chi  

Instruction 

1. Clean and cut chicken in quite big chunk, set aside 
2. To make Kroeung by pounding lemon stalk first in the clay mortar when fining add other 5 kinds of Kroeung that mentions above and continue to pound until smooth then add Kroeung Kari and red chili paste and lightly pound. 
3. Fry the Kroeung in pot with oil over a medium heat until fragrant then add Kapi, coconut cream and chicken, stir fry and simmer for around 15 minutes then add coconut milk, season with fish sauce, salt and sugar. 
4. When bubbling, you add sweet potatoes and sliced onion, let it boil around 6-7  minutes 
5. Finally, add peanut and remove from heat. 

It has options for Samlar Kri Sacu Morn, it can be severed with steamed rice, bread, or rice noodle that Khmer people called Kari Sach Morn Num Banh-ChoK.