Chicken Samlá (Cambodian Chicken Curry)

• 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)

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; saute 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.

fresh ginger, fresh lemongrass, shrimp sauce, rice wine vinegar, lime rind, salt, red pepper, ground turmeric, garlic, shallots, cooking spray, chicken, chicken thighs, chicken broth, light coconut milk, sugar, lime juice, lime

Taken from www.food.com/recipe/chicken-saml-cambodian-chicken-curry-244983 (may not work)