Introduction
Khmer Curry, or "kari" in Cambodian, is a beloved dish that showcases the rich culinary heritage of Cambodia. This flavorful curry typically features a blend of tender meat—such as chicken, beef, or fish—cooked with a variety of vegetables in a creamy coconut milk base. Infused with aromatic spices like lemongrass, turmeric, and garlic, Khmer Curry is often enjoyed with rice or bread, making it a hearty and satisfying meal.
Ingredients
- 1 lb (450 g) chicken (or beef/fish), cut into bite-sized pieces
- 1 can (400 ml) coconut milk
- 2 cups mixed vegetables (like carrots, potatoes, and green beans)
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 stalk lemongrass, chopped (white part only)
- 1 tablespoon fresh ginger, minced
- 1 tablespoon curry powder (preferably Cambodian curry powder)
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 tablespoons vegetable oil
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
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Prepare the Curry Paste:
- In a blender or food processor, combine the garlic, ginger, lemongrass, and curry powder. Add a splash of coconut milk and blend until you achieve a smooth paste.
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Sauté Aromatics:
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent. Then, add the curry paste and cook for about 2-3 minutes, stirring frequently until fragrant.
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Cook the Meat:
- Add the chicken (or beef/fish) to the pot, stirring to coat it with the curry paste. Cook for about 5 minutes until the meat is no longer pink.
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Add Coconut Milk and Vegetables:
- Pour in the coconut milk, fish sauce, and brown sugar. Bring the mixture to a gentle simmer. Add the mixed vegetables and cook for an additional 20-25 minutes until the meat is tender and the vegetables are cooked through.
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Adjust Seasoning:
- Taste the curry and adjust the seasoning if necessary. Add more fish sauce or sugar to balance the flavors to your liking.
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Serve:
- Serve the Khmer Curry hot, garnished with fresh cilantro and lime wedges on the side. Enjoy it with steamed rice or crusty bread to soak up the delicious sauce.
Health Notes
- Khmer Curry is a nutritious dish, packed with protein from the meat and a variety of vitamins from the vegetables. However, coconut milk can be high in calories and saturated fats, so be mindful of portion sizes if you're watching your fat intake.
Serving Suggestions
- Pair Khmer Curry with jasmine rice, rice noodles, or crusty bread. It also goes well with a fresh salad to balance the richness of the curry.
Tips
- Meat Variations: You can substitute the chicken with tofu for a vegetarian version or use seafood for a lighter option.
- Customize the Vegetables: Feel free to use seasonal vegetables or your favorites. Bell peppers, zucchini, or even eggplant work well in this curry.
- Make-Ahead: Khmer Curry can be made in advance and stored in the refrigerator for up to 3 days. The flavors often deepen and improve overnight.
- Curry Paste: If you prefer, you can use store-bought curry paste to save time, but for an authentic taste, homemade is best.
