作法
- 研缽中將香茅、南薑、薑、黃薑、卡菲爾萊姆葉、紅蔥頭、大蒜與泡軟辣椒搗成細 kreung 醬。
- 厚底鍋中火熱油，下八角、肉桂棒與小荳蔻爆香 30 秒。
- 下 kreung 醬炒 6 分鐘——廚房應充滿高棉的香料芬芳，醬色變深。
- 加入雞肉拌勻沾醬，煎 4 分鐘上色。
- 倒入椰漿與雞高湯，加入魚露與棕櫚糖，蓋鍋小火燉 25 分鐘。
- 加入馬鈴薯塊與花生醬拌勻，開蓋續燉 20 分鐘——咖哩應收為濃稠光亮的深琥珀色，雞肉軟到能用叉子拆下。配白飯或法國長棍麵包（殖民時期遺產）享用。
Common questions
Can 高棉花生雞咖哩 be made ahead?
高棉花生雞咖哩 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 高棉花生雞咖哩 spicy?
高棉花生雞咖哩 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 高棉花生雞咖哩 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 高棉花生雞咖哩 to make at home?
高棉花生雞咖哩 sits at intermediate difficulty — total time about 80 minutes. The ingredients are not unusual but the timing requires attention.
Can 高棉花生雞咖哩 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「馬薩曼咖哩」——這道菜源自蒙兀兒、波斯、印度穆斯林貿易路線，傳遍中南半島。高棉版的差別在於使用 kreung（香茅南薑香料醬），而非泰國紅咖哩醬。saramann 是柬埔寨喜慶料理，新年（Chaul Chnam Thmey）與週日家宴都會吃到。花生粉讓咖哩有獨特的厚實、略帶顆粒的口感。
