Cambodian Curry Recipes

CAMBODIAN CURRY

Steps:

• Marinate the steak with 1 tbsp of soy sauce and black pepper, set it aside for 15 minutes or longer.
• Heat a gas or charcoal grill, grilling pan or in my case, a cast iron grill over high heat until very hot. Lower to medium-low heat and grill to desired doneness, 5-6 minutes per side for medium-rare. Transfer to a bowl and let rest for at least 10 minutes.
• Meanwhile, let's make the sauce. Cut the lemongrass stalk into thin slices. Pile the sliced lemongrass together to chop into smaller pieces. Transfer it into a small bowl. Add the rest of the sauce ingredients: salted crab juice, palm sugar, fish sauce, lime, chopped garlic, bird eye chilies and mix it well.
• Place the papaya into a mortar, add half of the sauce to the papaya and pound a few times just to soften the papaya. Use a spatula to turn the papaya and sauce mixture a few time in between the pounding in order to really mix the sauce in well. Scrap the papaya and sauce from the mortar and place it into a large mixing bowl. Set it aside for now.
• Trim away any excess fat from the steak and thinly slice across the grain. Pour the accumulated juices from the steak and the sliced steak into the papaya mixture. Add the remaining half of the sauce, red bell peppers, yellow bell peppers and shallot. Toss to combine. Taste it and add more salt, sugar or bird eye chilies to match your preference. Serve with rice, fresh basil and cilantro.

CAMBODIAN CHICKEN CURRY RECIPE

Steps:

• Heat oil in a wok over low heat. Add red kroeung, shrimp paste and palm sugar. Stir-fry until fragrant. Add the chicken pieces and cook until well coated and takes on a little colour. Then add the coconut cream and half the amount of fish sauce (you can add more later).
• Stir in coconut milk and stock. Bring to the boil, then reduce heat and simmer over medium heat until chicken is tender. Add the long beans and aubergines. Just before serving add the potatoes and continue cooking until curry is reduced and thick. Taste, taste, taste, and if it's a little too mild in flavour (not heat) add more fish sauce.
• Serve with steamed rice or fresh rice vermicelli and crunchy vegetables such as cucumber or bean sprouts. Cambodians also like to eat their curries with French baguettes.
• Note: The curry will be tastier if you prepare this recipe using homemade coconut cream and milk. Also, while the curry paste will be bright red, the addition of the coconut cream and milk will see the curry have a yellow hue. This is not important, the flavour of the curry is.

CHICKEN CURRY (CAMBODIAN)

Steps:

• Cook onions, garlic and butter on medium heat until onions are soft and yellow.
• Stir in curry, chili powder and salt.
• Add 2 cups of the coconut milk.
• Add the chicken and the potatoes.
• Cover tightly and simmer for 20-30 minutes, stirring occasionally, until chicken is tender.
• Add remaining 1 cup of coconut milk and chopped peanuts.
• Simmer for 10 minutes, then serve on Basmati rice!
• PS-You could easily use cut up chicken breasts, just watch the cooking time so they don't get too dry!