Cambodian Red Curry Chicken (Samlaa Khaeng Phet) Original recipe by Edward Lee in Food and Wine magazine used chicken wings. The recipe below uses chicken thighs and is served with bai lieng (Cambodian fried rice) Ingredients: 3 tablespoons canola oil 2 pounds chicken thighs, boneless, with skin on 2 shallots, minced 4 garlic cloves,