Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 1 tablespoon of vegetable oil in a clay pot over medium heat, then add 2 finely sliced shallots, 4 minced garlic cloves, 1 inch of thinly sliced fresh galangal, and 2 bruised stalks of lemongrass, cooking until fragrant for 2 minutes.

2. 2

   Stir in 500 grams of boneless, skinless chicken thighs and 1 teaspoon of ground turmeric, cooking for 3-4 minutes until the chicken is lightly browned.

3. 3

   Add 2 torn kaffir lime leaves, 1 red bell pepper cut into 1-inch pieces, and the optional 1 sliced small bird's eye chili to the pot, stirring well to combine.

4. 4

   Pour in 1 cup (240 ml) of coconut milk and 1 cup (240 ml) of chicken broth, then add 2 tablespoons of fish sauce and 1 tablespoon of grated palm sugar, bringing the mixture to a gentle simmer, covering, and letting it cook for 15 minutes.

5. 5

   Gently add 300 grams of pre-cooked octopus cut into 1-inch pieces, stirring carefully to incorporate it into the stew, then cover the pot and continue to cook for another 5-7 minutes to allow the flavors to meld and the octopus to warm through.

6. 6

   Remove the clay pot from the heat and stir in 1 tablespoon of lime juice.

7. 7

   Garnish the Samlor Prahet Koh Trob with 1/4 cup of chopped fresh cilantro before serving.