Cambodian Amouk Curry

RECIPE BY NATASAHA CORRETT

 

“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

Serves3
Cooks InPrep time: 10 minutes | Cooking time: 15 minutes
DifficultySimple

Ingredients
MetricCupsCupsMetric

Paste:
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

Method

  • 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.
  • 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.
  • Add the sweet potato and cover them with the paste. Add the coconut milk and leave to boil for 6 minutes.
  • Add the cauliflower and leave for another 3 minutes until all veg is soft. Add the fresh coriander and stir through.
  • Take off the heat and serve by itself or with brown rice.
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