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!
Ingredients
Directions
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.
Ingredients
Directions
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.