Homemade Samlor Kari Saek Mouan recipe

Samlor Kari Saek Mouan (សម្លការីសាច់មាន) is Cambodia’s rich and aromatic chicken curry, a dish that balances creamy coconut milk, fragrant spices, and tender chicken. Unlike Thai or Indian curries, Cambodian curry has a mildly sweet and earthy flavor with the distinctive touch of lemongrass, turmeric, and prahok (fermented fish paste).

Perfect for special occasions, family gatherings, or a comforting homemade meal, this Samlor Kari recipe will transport you straight to the heart of Khmer cuisine.

What is Samlor Kari Saek Mouan?

Samlor Kari Saek Mouan is a Cambodian coconut chicken curry that is often enjoyed with nom banh chok (Khmer rice noodles) or fresh baguette. Unlike spicier Southeast Asian curries, this dish is more aromatic than fiery, featuring a blend of lemongrass, kaffir lime leaves, galangal, and kroeung (Khmer spice paste).

This curry’s signature deep orange hue comes from turmeric, and it is traditionally slow-cooked to allow the flavors to fully develop. While chicken is the most common protein, some variations use beef (saek ko) or fish (trey).

Ingredients for Authentic Samlor Kari Saek Mouan

Main Ingredients:

1 kg chicken thighs or drumsticks (bone-in for richer flavor)
2 cups coconut milk (full-fat for creaminess)
1 cup chicken stock or water
2 tablespoons prahok (optional, but adds umami depth)
3 medium potatoes (peeled and cubed)
2 carrots (sliced)
1 large onion (chopped)
3 cloves garlic (minced)

Kroeung (Khmer Spice Paste):

3 stalks lemongrass (finely chopped)
1 tablespoon galangal (or ginger, minced)
2 kaffir lime leaves (torn for fragrance)
1 teaspoon turmeric powder
1 teaspoon paprika (for color and mild heat)
1 tablespoon palm sugar (or brown sugar)
1 tablespoon fish sauce
1 teaspoon salt
1 tablespoon vegetable oil

Step-by-Step Cooking Instructions

Step 1: Prepare the Kroeung Paste

Using a mortar and pestle (or blender), grind the lemongrass, galangal, kaffir lime leaves, turmeric, garlic, and paprika into a fine paste.
Add palm sugar, fish sauce, and salt to balance the flavors.

Step 2: Brown the Chicken

Heat vegetable oil in a large pot or wok over medium heat.
Add the chicken pieces and sear until lightly golden. Remove and set aside.

Step 3: Sauté the Aromatics

In the same pot, add the onions and kroeung paste.
Sauté for 3-5 minutes until fragrant and golden.

Step 4: Simmer the Curry

Add the chicken back into the pot, along with prahok (if using).
Pour in the coconut milk and chicken stock, stirring well.
Let it simmer for 15 minutes.

Step 5: Add Vegetables

Stir in the potatoes and carrots, and let the curry simmer for another 20 minutes.
The sauce should thicken slightly, and the vegetables should be tender.

Step 6: Final Adjustments

Taste the curry and adjust with more fish sauce, salt, or palm sugar if needed.
If the sauce is too thick, add a little water.

Step 7: Serve and Enjoy!

Garnish with fresh cilantro or Thai basil for an extra touch of freshness.

Serve hot with steamed jasmine rice, rice noodles (nom banh chok), or a fresh baguette.

Tips for the Best Cambodian Chicken Curry

✅ Use Fresh Lemongrass and Galangal – These are essential for the authentic Khmer flavor.
✅ For a Richer Curry – Simmer longer on low heat to develop deeper flavors.
✅ Add a Touch of Heat – If you prefer spicier curry, add a sliced red chili or chili flakes.
✅ Make It Vegetarian – Replace chicken with tofu or jackfruit, and skip prahok.

Why You Should Try Samlor Kari Saek Mouan

Samlor Kari Saek Mouan is more than just a meal—it’s a taste of Cambodia’s rich culinary heritage. With its creamy coconut base, fragrant spices, and tender chicken, this Khmer curry is a must-try for anyone who loves Southeast Asian cuisine.

Whether you enjoy it with rice, noodles, or crusty bread, this dish is guaranteed to bring warmth and comfort to your table.

Homemade Samlor Kari Saek Mouan Recipe: A Taste of Cambodia’s Beloved Chicken Curry

What is Samlor Kari Saek Mouan?