Foodies Blog

Cambodian yellow curry

Ingredients – Serves 2

  • 1 medium potato, peeled & cubed
  • 120 g green beans, trimmed
  • 120 g butternut squash, peeled & cubed
  • 180 g cauliflower florets

For the paste

  • 5-6cm root fresh turmeric (or 1 scant tsp powdered)
  • ½ tsp paprika powder
  • 4 garlic cloves
  • 5 cm thumb of fresh ginger
  • 5 cm thumb of fresh galangal
  • 4 red chillies
  • 1 small-med red onion
  • 2 lemongrass stems
  • 10 kaffir leaves, fresh or frozen
  • 2 tbsp vegan fish sauce (or traditional fish sauce)
  • 500ml veg stock (or use water)
  • 1 can of coconut milk
  • 2–3 tbsp light soy sauce (or use tamari if gluten free)
  • 1 tbsp brown sugar
  • ½ cup roasted peanuts, roughly chopped (optional)
  • Drizzle of chilli oil (optional)
  • Veg oil for frying

Method

1. Parboil the cubed potato until just starting to soften, about 6–7 minutes. Then blanch the cauliflower florets for a minute or two.

2. Set the vegetables aside.
Place all the spice paste ingredients in a blender or food processor and blitz until forms a smooth paste.

3. Add a little oil to a large pan, and gently fry the curry paste. Add the stock or water, vegan fish sauce or soy sauce and brown sugar. Bring to boil, add the squash and simmer for 7–8 minutes.

4. Then add the cauliflower, potatoes and green beans, simmer for another 2 minutes, then add the coconut milk. Season with salt to taste, and bring back to boil and simmer gently for a few more minutes.

5. Serve with freshly steamed jasmine rice. Drizzle with a little chilli oil and scatter some chopped peanuts on the side.

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