This month we are taking you on a tasty trip to Cambodia.
Whilst travelling across Cambodia in 2014, Cambodian curry became my 'go to' food in every restaurant. It's the tastiest thing ever and whenever my sisters and I have a girls night in this is the most requested dish by far!
This really is the tastiest curry, completely different to Indian style curries, but still fragrant, tasty and filling all at the same time!
I learned how to make this delicious dish from a Chef in Battambang. Everywhere you go, from Siem Reap to Phnom Penh, this can be found on the menu and whenever I want to feel like I’m travelling, I put this on to cook! The smell alone turns the kitchen into a laid back, relaxed restaurant in the heart of beautiful Cambodia.
Don’t be put off by the long list of ingredients, it really is easy to make! Most of the ingredients are simply thrown into the blender to make a paste and, these days, can be found in your local supermarket with ease. Or, to make it even easier for you, the lemongrass, ginger and garlic, can all be bought as pastes, so you can keep the rest in the fridge for another time.
Potatoes are the main base of this dish, making it hearty and filling and we like to add carrots, but you can get creative and add any vegetable you like; cauliflower and green beans are nice too, as well as a bit of tofu, if that's your thing!
This dish is traditionally more stock than coconut milk, unlike Thai curries, but if you really want it creamy you can add a second can of coconut milk. It is usually served in a soup bowl on its own as a main, but we enjoy it with a bit of jasmine rice too!
Vegan Cambodian Curry (Serves 6)
For the curry paste:
3 stems of lemongrass, cut the hardy woody part at the stem off (or 1 tsp of lemongrass paste)
4cm cube of ginger (or 2 tsp of ginger paste)
3 crushed cloves of garlic (or 2 tsp of garlic paste)
1 large French shallot or a small red onion
1 long fresh red chilli
½ tsp ground turmeric
1 tsp ground coriander
1 tsp ground fennel
For the curry:
2 tbsp vegetable oil
1 270ml cans of coconut milk (A second can be added if you like it a bit creamier)
300ml hot vegetable stock
600g sweet potatoes (or white potato if preferred)
3 kafir lime leaves (optional)
1 tbsp sugar
1 tbsp vegan fish sauce (light soy or tamari can be used)
1 tbsp lime juice
Place all the ingredients for the curry paste into a blender and blend into a pulp. A little of the oil can be added at this stage to keep it loose.
- Heat the oil (medium heat) in a deep dish on the stove and fry the curry paste for 4 minutes.
- Add the stock, kafir lime leaves (optional), sugar, vegan fish sauce (or soy/tamari) and lime juice and bring to the boil simmering for a further two minutes
- Peel and cut the potatoes into 2cm cubes, or chunkier if preferred.
- Peel and cut the carrots into 1cm cubes.
- Add the carrots and potatoes to the dish and ensure they are covered by the stock. You may need to add a little more stock or water (or some of the coconut milk). Then simmer for around 10 minutes. Longer if you cut your veg a bit chunkier,
- Add the rest of the coconut milk and simmer further until all the vegetables are cooked through.
Serve in a bowl on its own or with a side of jasmine rice and a beer!