Chicken Samlá (cambodian Chicken Curry)

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1/2 cup fresh ginger, thinly sliced peeled
• 1/4 cup fresh lemongrass, chopped peeled
• 1 1/2 tablespoons shrimp sauce (such as lee kum kee) or 1 1/2 tablespoons shrimp paste
• 1 tablespoon rice wine vinegar
• 1 teaspoon grated lime rind
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon ground turmeric
• 5 garlic cloves, halved
• 2 large shallots, peeled and quartered
• cooking spray
• 6 (4 ounce) skinless chicken drumsticks, skinned
• 6 (4 ounce) skinless chicken thighs, skinned
• 1 cup reduced-sodium fat-free chicken broth
• 3/4 cup light coconut milk
• 1 teaspoon sugar
• 1 tablespoon fresh lime juice
• lime wedge (optional)

Recipe

• 1 place first 10 ingredients in a food processor; process until minced, scraping sides of bowl occasionally.
• 2 heat a large nonstick skillet over medium-high heat. coat pan with cooking spray. add ginger mixture; sauté 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.
• 3 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.
• 4 cooking light does not give prep or cook time. the times listed is my guess.