Print Options:

Cambodia Yellow Curry Sauce

Yields8 ServingsPrep Time30 minsCook Time45 minsTotal Time1 hr 15 mins

In December of 2018, Jill, Dawson, and I took a big trip to Cambodia. Jill's sister was living there at the time, and we took the opportunity visit their family, and travel with them around Cambodia. It was amazing! The sites, the brutal and beautiful history, and the food all made an impact.

My favorite foods there were Crab Fried Rice, Fish Amok, and Kep Fish. This mild Cambodian curry dish is a my combination of Fish Amok and Kep Fish, except that there is no fish. You choose what to serve it with - fish, shrimp, tofu, and chicken all work well. Serve over jasmine rice and you have a full one-dish meal!

 3 tbsp Yellow Curry Paste
 2 Cans, Coconut Milk
 1 Sweet Onion, Diced
 2 Red Bell Peppers, Diced
 2 Green Bell Peppers, Diced
 1 Bunch of Celery, Diced
 1 tbsp Tamari or Fish Sauce*(Add more to bring out more umami taste)
 Salt and Pepper
 1 tbsp Corn Starch
 4 Cloves, Garlic, Minced
 2 cups Vegetable Broth

Sauté onions, garlic, and celery in a little vegetable or olive oil.


Add bell peppers, and sauté until a little softened.


In a separate pot, heat 1 Tbsp Olive Oil, mix in curry paste.


Mix in coconut milk with a whisk.


Taste for spice. You can add curry paste, red chili pepper flakes, or chili garlic sauce if you want more heat. Add vegetable broth and re-taste for heat.


In a separate bowl, mix a small amount of the curry with the cornstarch. Mix back into the curry to thicken.


Add vegetable mixture to curry sauce.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 312
% Daily Value *
Total Fat 26g40%

Saturated Fat 19g95%
Cholesterol 0mg
Sodium 714mg30%
Potassium 340mg10%
Total Carbohydrate 16g6%

Dietary Fiber 3g12%
Sugars 4g
Protein 8g16%

Calcium 2%
Iron 14%
Vitamin D 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.