- Preparation time
- 10 mins
- Cooking time
- 15 mins
- Difficulty
- Easy Recipes
- Serves
- 3 people
- Lunch
- July 23, 2016
“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.”
PrintCambodian amouk curry
Ingredients
Scale
Paste:
- 2 lemongrass
- 2 cloves garlic
- 3 shallot
- 3 kaffir lime leaves
- ? tsp galangal
- 1 tsp fresh turmeric
- 1/2 tbsp. rice wine vinegar
- 1/4 tsp coconut palm sugar
- 1/2 chili
For the curry:
- 1 tbsp coconut oil
- 195g sweet potato 1 cm cube
- 190g cauliflower florets
- 10g coriander
- 300g coconut milk
Instructions
- 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 are soft. Add the fresh coriander and stir through.
- Take off the heat and serve by itself or with brown rice.
