Iris' Cambodian Chicken Rendang

A Phnom Penh favourite, rich with lemongrass, galangal & coconut

Iris’s Cambodian chicken rendang is more than a curry – it’s a dish she learned firsthand from a chef while living in Phnom Penh, and it quickly became her favourite from that time. Unlike the darker, slow-reduced Indonesian rendang, the Cambodian version is brighter and more aromatic, built on the philosophy of using fresh ingredients in generous amounts. Free-range chicken is simmered with lemongrass, kaffir lime leaves, galangal, garlic, and creamy coconut, then finished with a touch of shrimp paste for savoury depth and coconut sugar for balance.

This rendang is delicately spiced rather than fiery. Dried chilli gives warmth and colour without overpowering, making it a dish everyone can enjoy. The fragrance of kaffir lime and lemongrass fills the kitchen as it reheats, and the coconut base creates a sauce that’s perfect over steamed jasmine rice. With its mix of citrusy galangal, sweet-savoury coconut, and subtle umami from shrimp paste, Iris’s rendang captures the soul of Cambodian cooking – layered, aromatic, and deeply satisfying.

Cooked with ❤️ by Iris