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Samlor Kor Moan Prahok
Chicken and Coconut Stew with Prahok
A rich and savory stew featuring chicken and coconut milk, elevated by the unique fermented fish paste, prahok. This dish offers a complex flavor profile that is distinctly Khmer.
๐ง ์ฌ๋ฃ
- 500 g Chicken thighs(boneless, skinless, cut into bite-sized pieces)
- 400 ml Coconut milk(full fat)
- 200 ml Chicken broth
- 2 tbsp Prahok(minced or pounded)
- 2 stalks Lemongrass(bruised and roughly chopped)
- 20 g Galangal(thinly sliced)
- 1 tsp Turmeric powder
- 2 medium Shallots(finely chopped)
- 4 cloves Garlic(minced)
- 3 leaves Kaffir lime leaves(torn)
- 1 tbsp Fish sauce(or to taste)
- 1 tsp Palm sugar(or to taste)
- 2 tbsp Vegetable oil
- 1 cup Thai basil leaves(for garnish)
- 1 red Chilies(sliced, for garnish (optional))
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped shallots and minced garlic, sautรฉing until fragrant, about 2-3 minutes.
- 2
Add the chicken pieces to the pot and brown them on all sides. Stir in the turmeric powder, bruised lemongrass, sliced galangal, and torn kaffir lime leaves. Cook for another 2 minutes until aromatic.
- 3
Add the minced prahok to the pot and stir well to combine with the chicken and aromatics. Cook for 1-2 minutes, allowing the prahok to release its flavor.
๐ก ์ ๋ฌธ๊ฐ ํ: Prahok has a strong aroma; ensure good ventilation. - 4
Pour in the coconut milk and chicken broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for about 45-60 minutes, or until the chicken is tender and the flavors have melded.
- 5
Stir in fish sauce and palm sugar. Taste and adjust seasoning as needed. The stew should have a balance of savory, slightly sweet, and the unique umami from the prahok.
๐ก ์ ๋ฌธ๊ฐ ํ: Start with less fish sauce and sugar, adding more to achieve desired taste. - 6
Serve the stew hot, garnished with fresh Thai basil leaves and sliced red chilies if desired. It is traditionally served with steamed rice.
๐ก ์ ๋ฌธ๊ฐ ํ: Thai basil adds a fresh, anise-like note that complements the rich stew.
๐ก ์ ๋ฌธ๊ฐ ํ
- โPrahok can vary in saltiness and intensity; adjust the amount accordingly.
- โIf you find the prahok flavor too strong, you can lightly rinse it before mincing.
- โFor a thicker stew, you can simmer it uncovered for the last 10-15 minutes.
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์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add cubed taro root or sweet potato for a heartier stew.
- Incorporate other vegetables like long beans or eggplant.
- For a spicier kick, add fresh bird's eye chilies along with the aromatics.