Iris' Cambodian Chicken Rendang

Iris' Cambodian Chicken RendangA Phnom Penh favourite, rich with lemongrass, galangal & coconut Iriss Cambodian chicken rendang is more than a curry its 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

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