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How to make a classic Cambodian curry

In Khmer tradition, this classic curry dish is made for special occasions, like engagements and weddings. The average farm worker in Cambodia can’t afford all of the ingredients so it is normally reserved for times when people gather together in family and community; contributing a few items each and sharing the joy of cooking together. It’s not a spicy meal but subtle and rich, lingering long after the plate has been licked.

You will need:
500g of chicken breast or tofu, 1 medium onion cut in to petals, 1 medium sized eggplant, 1 sweet potato, 100g of cauliflower, 2 sticks of lemongrass, 2-3 tbspns of garlic, 3 tbspns of shallots, 50g of galangal, t tbspn of tumeric powder, 3 kaffir lime rinds, 1 tbspn of curry powder, 1 vegetable or chicken stock cube, 450ml of coconut cream, 1 tbspn of oil and half to 1 cup of water.

Do this:
Remove the rind from the kaffir lime in small pieces. Slice the lemongrass, shallots, galangal and garlic finely and chop until it is very small.  Chop the remaining vegetables in to large irregular cubes. Add all the spices to the mortar and pound until extremely fine then set aside. Heat a medium frying pan with oil, add the spice and cook until fragrant on medium heat. Add stock cubes and cook for another 5 minutes then add a little coconut milk and water. Add the potato and cook another 5 minutes, add the rest of the vegetables, as well as the remaining water and coconut milk. Add a little salt and pepper and cook until soft.

Scoff like this:
Serve on a moulded bed of fresh steamed rice and decorate with fresh basil leaves. Tastes great with a fresh pineapple juice and a swish of vodka.

To find out more about where we learned how to make this curry and the cooking classes available in Siem Reap visit Beyond. unique escapes.


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