做法
- 在研钵中把香茅、高良姜、姜、姜黄、青柠叶、红葱头、大蒜和泡软的辣椒捣成细腻的kreung酱。
- 在厚底锅中以中火加热油。加八角、桂皮和豆蔻,煸香30秒。
- 加入kreung酱,炒6分钟——厨房弥漫高棉香气,酱色加深。
- 加入鸡块,翻拌使裹满酱。煎4分钟。
- 倒入椰浆和鸡汤。加鱼露和棕榈糖。加盖慢炖25分钟。
- 加土豆块和花生酱。搅匀。开盖再炖20分钟——咖喱应收成浓稠、油亮、深琥珀色,鸡肉酥烂。配蒸米饭或法棍(柬埔寨殖民时期遗留)享用。
Common questions
Can 高棉花生鸡咖喱 be made ahead?
高棉花生鸡咖喱 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 60 minutes.
Is 高棉花生鸡咖喱 spicy?
高棉花生鸡咖喱 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 高棉花生鸡咖喱 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 高棉花生鸡咖喱 to make at home?
高棉花生鸡咖喱 sits at intermediate difficulty — total time about 80 minutes. The ingredients are not unusual but the timing requires attention.
Can 高棉花生鸡咖喱 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Saramann是柬埔寨版的泰式马沙文(massaman)——同源于莫卧儿、波斯、印度穆斯林贸易路线,跨越东南亚大陆。高棉版的特别之处在于使用kreung(定义柬埔寨菜的香茅高良姜酱),而非泰式红咖喱酱。Saramann是节庆菜,在高棉新年(Chaul Chnam Thmey)和家庭周日午餐上桌。花生磨碎赋予咖喱标志性的厚实、略带颗粒感的口感。
