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Cambodian Amouk Curry Cambodia Travel
Cambodian Amouk Curry Cambodia Travel Travel my favorite dish from Cambodia, and surprisingly easy to make, the one on the photo is rapped in a banana leaf, but of course if your living outside of Asia banana leafs might not be easy to find in you local supermarket, however most of the other ingredients are.
INGREDIENTS
Paste:
2 lemongrass
2 cloves garlic
3 shallot
3 kaffir lime leaves
½ tsp galangal
1 tsp fresh turmeric
½ tbsp. rice wine vinegar
¼ tsp coconut palm sugar
½ 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.