Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Begin by preparing the kroeung paste: In a mortar and pestle or food processor, combine 3 medium shallots, 4 garlic cloves, 1 thinly sliced lemongrass stalk, 1 tablespoon thinly sliced fresh galangal, 3 rehydrated dried red chilies, 2 finely shredded kaffir lime leaves, and 0.5 teaspoon turmeric powder, grinding until a fine paste forms.

2. 2

   Heat 2 tablespoons of vegetable oil in a large braising pot or Dutch oven over medium heat, then add the prepared kroeung paste and sauté for 5 minutes until very fragrant.

3. 3

   Stir in 3 cups of cooked chickpeas, 2 medium diced potatoes, and 2 medium sliced carrots into the pot, coating them well with the kroeung paste.

4. 4

   Pour in 28 fluid ounces of full-fat coconut milk, 3 tablespoons of fish sauce, 1 tablespoon of finely shaved palm sugar, and 1 tablespoon of tamarind paste, then stir to combine all ingredients thoroughly.

5. 5

   Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it braise for 30 minutes, allowing the potatoes and carrots to become tender.

6. 6

   Uncover the pot, add 1 large diced red bell pepper, and continue to cook for another 10 minutes until the bell pepper is slightly tender-crisp and the sauce has thickened slightly.

7. 7

   Taste the braise and adjust the seasoning with additional fish sauce, palm sugar, or tamarind paste as needed to balance the sweet, sour, salty, and spicy flavors.

8. 8

   Serve the Kho Sdau Sach Angkoal hot, garnished with 0.25 cup of fresh cilantro or sawtooth coriander over steamed jasmine rice.