Cambodia's curry – milder, more citrusy, more floral
In short: Khmer curry is the curry blend of Cambodian cuisine. Its base is lemongrass, lime leaves, galangal and turmeric – which is why it tastes fresher and more citrusy than Indian or Thai curry.
Unlike in India, where cumin and coriander dominate, or Thailand, where chilli sets the tone, this cuisine lives from fresh, citrusy aromas. The result: a curry you can enjoy even if you don't like heat. It is more fragrant than fiery.
Hand-blended, not mass-produced
Our Khmer curry is made in small batches on the Swiss Farm in Kampot – blended by hand from fresh ingredients that are only ground there. And you can taste it: the essential oils of lemongrass and galangal stay alive instead of fading in storage for months.
Khmer curry or amok – what's the difference?
The two belong together: amok is Cambodia's national dish – and Khmer curry its spice base. With the same blend you can make both.
Khmer Curry
Braised in a pot with plenty of coconut milk for a velvety sauce. Classic with chicken, beef, vegetables or tofu.
Amok
Steamed in a banana leaf with little liquid, bound with egg. A firm, mousse-like cream – classically made with freshwater fish.
Four ways to use it
Classic
Toast 2 tbsp in oil, sear the meat or tofu, pour in coconut milk, simmer for 20 minutes.
As amok
Mix with coconut milk and egg into a cream, then gently steam the fish fillet in it.
Vegan
Sweet potato, chickpeas and coconut milk – replace the fish sauce with soy sauce.
Fast
As a seasoning for fried rice, soups or marinades – the blend is ready to use.
Blend it yourself – or buy it ready-made?
If you want to blend Khmer curry yourself, you need fresh lemongrass, galangal and kaffir lime leaves. In Germany these are usually only available dried – and that is exactly where the aroma is lost. A recipe card is included with every order.
Frequently asked questions
Is Khmer curry spicy?
No, decidedly mild. In Cambodia, heat is traditionally added at the table – with fresh chilli or a pinch of black Kampot pepper.
What sets it apart from supermarket curry powder?
Standard curry powder is mostly Indian in character, dominated by turmeric and coriander. Khmer curry relies on lemongrass, lime leaf and galangal – fresher, more citrusy, more floral.
Is the blend vegan?
Yes, the spice blend is purely plant-based. For a vegan dish, replace the fish sauce with soy sauce.
What else do I need?
Just coconut milk and the vegetables or meat of your choice. The blend is ready to use.