Kh­mer Curry

Cambodia Insight - - THE CAMBODIAN COOKBOOK -

Blend all curry paste in­gre­di­ents to­gether in a blender and fry in 2 tbls oil for 3 min­utes. Add packet of Asian curry pow­der after its cooked.

Paste will last for 3 days in fridge and 3 months in freezer.

Par boil the car­rot and potato for 5 min­utes after cut­ting into small cubes

In a saucepan add 4 tbls curry paste (1 per per­son), ½ cup of co­conut milk and bring to a boil. Add the chicken cut into 10 mm cubes, chicken pow­der, con­densed milk, fresh milk, French beans, potato and car­rot.

Boil un­til the chicken is cooked, about 4 min­utes and serve with boiled rice.

Kh­mer Curry

Newspapers in English

Newspapers from Cambodia

© PressReader. All rights reserved.