Chicken Saml Cambodian Chicken Curry

From cooking light....this is one of the most popular dishes in cambodia. It's a soupy curry that's more aromatic and less spicy than curries found in other parts of southeast asia. It uses a substantial amount of fresh ginger and lemongrass for flavor and fragrance. Serve over rice to soak up the sauce.

Steps

Place first 10 ingredients in a food processor.

Process until minced , scraping sides of bowl occasionally.

Heat a large nonstick skillet over medium-high heat.

Coat pan with cooking spray.

Add ginger mixture.

Saut 2 minutes.

Add chicken.

Cook 2 minutes on each side.

Add broth , coconut milk , and sugar , scraping pan to loosen browned bits.

Bring mixture to a boil.

Cover , reduce heat , and simmer 45 minutes or until chicken is done.

Remove pan from heat.

Remove chicken from pan , reserving liquid in pan.

Cool chicken slightly.

Remove the meat from bones , and discard bones.

Place pan over medium heat.

Stir in chicken and lime juice.

Cook for 2 minutes or until thoroughly heated.

Serve with lime wedges , if desired.

Cooking light does not give prep or cook time.

The times listed is my guess.

Ingredients

fresh ginger, fresh lemongrass, shrimp sauce, rice wine vinegar, lime rind, salt, crushed red pepper flakes, ground turmeric, garlic cloves, shallots, cooking spray, skinless chicken drumsticks, skinless chicken thighs, reduced-sodium fat-free chicken broth, light coconut milk, sugar, fresh lime juice, lime wedge