Somlar Kari Saek Mouan

Ingredients

• Vegetable oil (2 tablespoons)
• Onion (1 large, chopped)
• Garlic (4 cloves, minced)
• Ginger (1 tablespoon, grated)
• Chicken thighs (1.5 pounds, cut into bite-sized pieces)
• Curry powder (2 tablespoons)
• Coconut milk (1 can (13.5 ounces))
• Potatoes (2 medium, peeled and diced)
• Carrots (2 medium, peeled and sliced)
• Fish sauce (2 tablespoons)
• Sugar (1 teaspoon)
• Salt (1 teaspoon, or to taste)
• Fresh cilantro (for garnish)

Instructions

1. In a large pot, heat the vegetable oil over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger; sauté for about 3-5 minutes until fragrant and the onion is translucent.
3. Stir in the chicken pieces and cook for about 5-7 minutes until browned on all sides.
4. Sprinkle the curry powder over the chicken and stir to coat evenly.
5. Pour in the coconut milk and bring to a gentle simmer.
6. Add the diced potatoes, sliced carrots, fish sauce, sugar, and salt. Stir well to combine all ingredients.
7. Cover the pot and let the curry simmer for about 30 minutes, or until the chicken is fully cooked and the vegetables are tender.
8. Taste the curry and adjust seasoning with more salt or sugar if needed.
9. Serve the Somlar Kari Saek Mouan hot, garnished with fresh cilantro.