When you start to discover different Asian dishes, like this Cambodian chicken curry, you realise the influence countries have on each other, in culinary styles. Many parts of this dish are from typical Thai style cooking. But many other flavours are straight from Chinese dishes. Then again if you serve this dish with more chili and rice noodles, it starts to look like a Vietnamese dish. Either way, it is very very tasty.....

Ingredients for Cambodian Chicken Curry

1 tbsp rice bran oil

2 tsp minced garlic

1/2 red onion chopped finely

1 tbsp red curry paste

1 large red pepper sliced and grilled

2 tbsp raw sugar

2 tbsp fish sauce

2 tbsp lime zest

1 tbsp tomato paste

1 chicken stock cube crumbled

2 tbsp lemongrass paste

*Remove half and mix with one can of coconut milk

750 grams chicken thigh meat diced

2 cans coconut milk (2 x 400 mls)

1 large cinnamon stick

2 tsp ground fennel seeds

2 large carrots

2 medium sized potato

1 large brown onion cut into eighths