I am reluctant to write this one up as I never had any success with Cambodian curry until Ross Mackenzie (ex. Aussie) set up a health food factory in Phnom Penh. After he got settled in making peanut butter, he branched out to try other things – the most amazing of all being Cambodian Curry Paste. Now, even humbled, foreign cooks like me, can be proud to serve curry to Cambodian Nationals! The health food company was called “Healthland” but now has undergone a name change to “Vissot” I wish Ross and the Vissot team God’s blessings as they produce culinary delights, and many thanks for helping me to be a more “expert” cook.
You will need:
Healthland / Vissot curry paste.
Assorted vegetables – Onion, red onion, potato, sweet potato, pumpkin, eggplant, green beans, carrots – chopped in chunks.
Tofu or other protein (gluten, beans, etc.)
Coconut cream.
Lime
Method:
Heat the coconut cream and add curry paste then the vegetables and protein.
Simmer for about ½ hour until vegies are tender, adding extra water if it begins to stick.
Season to taste if needed and add extra crushed peanuts if desired (the paste has some peanuts in it already).
Cambodians traditionally eat this with bread, but rice is fine!
Serve with wedges of lime to squeeze onto the curry – fantastic!