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Cambodian Amouk Curry

Serves: 3 | Prep time: 10 minutes | Cooking time: 15 minutes | Cooking Skills: Simple

"I learnt how to make this delicious fragrant curry at the amazing Song Saa Private Island resort in Cambodia. I have placed a healthy twist to this much loved local dish."  Tash x


2 lemongrass
2 cloves garlic
3 shallot
3 kaffir lime leaves
½ tsp galangal
1 tsp fresh turmeric
½ tbsp. rice wine vinegar
¼ tsp coconut palm sugar
½ chili
For the curry:
1 tbsp coconut oil
195g sweet potato 1 cm cube
190g cauliflower florets
10g coriander
300g coconut milk


    1. In blender put all the ingredients for the paste and blend until thinly chopped. Add two tbsp. sunflower oil if it needs it to make more of a paste.
    2. In a deep frying pan put the coconut oil and leave to melt. Add the paste and cook for 2 minutes till the spices cook off.
    3. Add the sweet potato and cover them with the paste. Add the coconut milk and leave to boil for 6 minutes.
    4. Add the cauliflower and leave for another 3 minutes until all veg are soft. Add the fresh coriander and stir through.
    5. Take off the heat and serve by itself or with brown rice.

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    Hi! I really like this recipe and wondered where I might buy ingredients such as fresh turmeric and galangal. I live in NW London. Thanks! Am enjoying exploring your site ….

    Jan 26, 2016


    I’m definitely trying this one. Thank you.

    Nov 03, 2015

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