Cambodian cuisine is a taste of pure magic.
I learned this recipe from a Cambodian “Mama” in Sihanoukville and have added my own twist to provide a warmer Autumn taste, fitting for the Western climate at this time of year.
Most of the traditional Cambodian cuisine is lost since the devastating impact of the Khmer Rouge. However, the survivors have introduced wonderful flavours from neighbouring south-eastern countries and added their unique twist using homegrown ingredients such as chilis which are indicative of Cambodia cuisine.
Go and fill your stomach with these warm flavours.
For 2-4 people
Lightly fry (low heat)
- Khmer Kroeung (galangal (thumb piece), turmeric (1 tbsp), shallots (2), kefir lime (2-4 leaves), garlic (6 cloves), Himalayan salt (2 tsp)) – all ingredients crushed using pestle and mortar: 2 tbsp
- Coconut oil (melted): 4 tbsp
- Red Onion: 1 large
- Pumpkin (puree): 2 cups
- Garlic: 4 cloves
- Red birds eye chilli: 1-2
- Creamed coconut milk: 1 cup
- Red sweet pepper: 2 chopped lengthwise
- Kale: 200-300g
- Ground black pepper: 1 tbsp
- Himalayan salt: a pinch
- Coconut sugar: 1 tbsp
- Lime (juice): 2 tbsp
- Roasted pumpkin seeds: handful as a topping
- Add all ingredients in the same order as the above list.
- Cook for upto 30 minutes until a creamy to thick curry sauce has appeared.