On the table in 30 minutes
Khmer curry is the heart of Cambodian cuisine – milder than Thai curry, but full of the aroma of lemongrass, galangal and turmeric. With our ready-made spice blend it comes out perfectly every time. Serves 4.
What you need
All quantities for 4 servings.
The seasoning
2 tbsp Khmer curry spice blend · salt · freshly ground Kampot pepper
The base
500 g chicken thighs, tofu or sweet potato · 1 onion · 2 tbsp oil
The liquid
400 ml coconut milk · 200 ml stock · 1 tsp fish sauce (vegan: soy sauce)
The vegetables
2 sweet potatoes, diced – or pumpkin, chickpeas, beans in season
Step by step
Step 1
Toast the curry
Heat the oil and sweat the onion until translucent. Add the curry blend and toast for a minute until fragrant – this awakens the essential oils.
Step 2
Searing
Add the meat or tofu and sear on all sides until browned.
Step 3
Pour in
Deglaze with coconut milk and stock, add the diced sweet potato.
Step 4
Simmer & season
Simmer gently for 20 minutes until everything is tender. Season with fish sauce, salt and fresh Kampot pepper.
It becomes amok
With the same spice base you can also make Cambodia's national dish: use less liquid, bind with an egg and steam fish fillet in it. Serve with jasmine rice – or a fresh baguette, a legacy of the French colonial era.
Questions about the recipe
Is the curry spicy?
No, it is mild. If you like heat, add fresh chilli or extra pepper at the table.
Can the recipe be made vegan?
Yes. Tofu or chickpeas instead of meat, soy sauce instead of fish sauce – everything else stays the same.