Cambodian Curry (Samlor Kary)

Rind of 3 kaffir limes, minced
1 stalk lemon grass, minced
1 shallot, minced
1 clove garlic, minced
5 grams galangal, minced
1/2 tablespoon turmeric powder
1 tablespoon curry powder
1 tablespoon roasted peanuts
1 tablespoon oil
150 mLs coconut cream, divided in half
80 grams chicken breast, chopped
30 grams onions, cut into petals
40 grams eggplant, chopped
40 grams cauliflower, chopped
1/2 cup water
1 chicken stock cube
1 teaspoon fish sauce
1 teaspoon sugar
Salt and pepper to taste
Fresh basil leaves or shredded kaffir lime leaves, for garnish

Combine the lime rind, lemon grass, shallot, garlic, galangal, turmeric, curry powder, and peanuts in a mortar and set aside.

Heat a medium frying pan, add oil, and fry spice mix until fragrant over medium heat. Add half the coconut milk and stir.

Add chicken cubes and cook for 5 minutes.

Add rest of coconut milk and sweet potato, and cook for 5 minutes.

Add rest of vegetables and water.

Add stock cube, sugar, fish sauce, and salt and pepper. Cook until everything is soft.

Serve with steamed rice and garnished with basil or lime leaves.

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