Kari Sach Moan
| Kari Sach Moan | |
|---|---|
| Khmer name | ការីសាច់មាន់ |
| Other names | Somlar kari saek mouan; Cambodian chicken curry; Khmer chicken curry |
| Dish types | Curry |
| Subjects | Food & Foodways; Celebrations & Life Passages |
| Related dishes | Kroeung; Saraman Curry; Fish Amok |
Mild Cambodian chicken curry built on red kroeung and coconut cream with root vegetables and eggplant.
Kari Sach Moan (Khmer: ការីសាច់មាន់) is a mild Cambodian chicken curry built on red kroeung and coconut cream with root vegetables and eggplant. (Wikipedia: Cambodian cuisine)
Cultural context
Kari sach moan is listed among the popular Cambodian curries, alongside fish amok, num banhchok, sour beef curry and curry leaf chicken. (Wikipedia: Cambodian cuisine) Cambodian curries are typically served with rice, fresh noodles or a baguette, and curries play an important role in ceremonial occasions in Cambodia. (Wikipedia: Cambodian cuisine) 196 Flavors notes that Cambodian cuisine was nearly wiped out under the Khmer Rouge in the mid-1970s and that dishes such as somlar kari saek mouan are making a comeback, and that the curry is not an everyday rural dish because its preparation is lengthy, appearing instead at special occasions and celebrations such as Pchum Ben and Cambodian New Year. (196 Flavors) The Cambodian version is described as distinct from Thai and Indian curries and is traditionally eaten with steamed jasmine rice, warm baguette slices or fresh rice vermicelli. (SreyDa)
Preparations and recipes
- SreyDa
- Bone-in chicken browned in homemade red kroeung then simmered in coconut cream with sweet potato, Thai eggplant and long beans.
Regional and community variations
In rural Cambodia the traditional preparation involves pounding fresh kroeung daily, extracting fresh coconut cream and boiling it until the aromatic oil separates. (196 Flavors) Households vary the paste by using more lemongrass, less galangal, more turmeric or more chilli, and families keep their own preferred kroeung recipes. (196 Flavors)