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Cambodian amouk curry




  • 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


  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.