CAMBODIAN CURRY STYLE

 

Two traditional Cambodian recipes that feature curry:

1. Amok Trey (Cambodian Fish Curry):

Ingredients:

- 1 lb white fish fillets (such as tilapia or catfish), cut into bite-sized pieces

- 2 tablespoons fish sauce

- 1 tablespoon palm sugar (or brown sugar)

- 2 tablespoons Cambodian curry paste (Kroeung)**

- 1 can (14 oz) coconut milk

- 1 egg

- Banana leaves for wrapping (if available), or use foil

- Fresh cilantro leaves for garnish

Instructions:

1. In a bowl, mix the fish sauce, palm sugar, and Cambodian curry paste until well combined.

2. Add the fish pieces to the mixture and toss gently to coat them. Let marinate for about 15-30 minutes.

3. In a separate bowl, beat the egg and mix it with the coconut milk until well combined.

4. Preheat your steamer or a large pot with a steaming rack.

5. Line small bowls or cups with banana leaves or foil. Place the marinated fish pieces into the bowls, dividing evenly.

6. Pour the coconut milk and egg mixture over the fish, filling each bowl.

7. Steam the fish curry cups for about 20-25 minutes until the fish is cooked through and the curry mixture is set.

8. Garnish with fresh cilantro leaves before serving. Enjoy Amok Trey hot with steamed rice.

Cambodian Curry Paste (Kroeung):

Ingredients:

- 2 stalks lemongrass, chopped

- 4 cloves garlic, minced

- 2 shallots, chopped

- 2-inch piece of galangal, sliced

- 1-inch piece of turmeric root (or 1 teaspoon ground turmeric)

- 4-6 dried red chilies, soaked in warm water

- 1 tablespoon shrimp paste (optional)

- 1 teaspoon ground coriander

- 1 teaspoon ground cumin

- 1 teaspoon salt

Instructions:

1. Using a mortar and pestle or a food processor, grind all the ingredients into a smooth paste.

2. Store the Cambodian curry paste in an airtight container in the refrigerator for up to a week, or freeze for longer storage.

2. Num Banh Chok (Cambodian Curry Noodles):

Ingredients:

- 1 lb fresh rice noodles (or dried rice vermicelli, cooked according to package instructions)

- 1 cup Cambodian curry paste (Kroeung)**

- 1 can (14 oz) coconut milk

- 2 cups chicken or vegetable broth

- 1 tablespoon fish sauce

- 1 tablespoon palm sugar (or brown sugar)

- Assorted vegetables (such as bean sprouts, sliced cucumber, shredded cabbage)

- Fresh herbs (such as mint, cilantro, and Thai basil)

- Lime wedges for serving

Instructions:

1. In a large pot, combine the Cambodian curry paste, coconut milk, chicken or vegetable broth, fish sauce, and palm sugar. Bring to a simmer over medium heat.

2. Cook the curry mixture for about 10-15 minutes, stirring occasionally, until the flavors meld together.

3. Meanwhile, blanch the fresh rice noodles in boiling water for about 1-2 minutes, then drain well.

4. To serve, place a portion of rice noodles into each bowl. Ladle the hot Cambodian curry sauce over the noodles.

5. Top the curry noodles with assorted vegetables and fresh herbs.

6. Serve Num Banh Chok immediately with lime wedges on the side for squeezing over the noodles.

Enjoy these traditional Cambodian curry dishes!