Khmer-Style Cambodian Yellow Curry

It’s difficult not to fall in love with Cambodia. We spent our days exploring atmospheric, jungle-encased temples, making friends with warm and welcoming locals, searching for elusive dolphins and sampling delicious and fragrant food. My favourite dishes include their yellow curry, rich with turmeric root and fragrant lemongrass, and flavourful summer rolls stuffed with crunchy vegetables and fresh basil, mint and coriander. Serve this delicious yellow curry with fragrant jasmine rice.

Enjoy this recipe? Why not check out our yam curry recipe too?

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Try Veganuary

Ingredients

1 medium potato, peeled and cubed
120g green beans, trimmed
120g butternut squash, peeled and cubed
180g cauliflower florets
To make the paste:
5-6cm root fresh turmeric (or 1 scant tsp powdered)
½ tsp paprika powder
4 garlic cloves
5-6cm thumb of fresh ginger
5-6cm thumb of fresh galangal
4 red chillies
1 small-med red onion
2 lemongrass stems
10 kaffir leaves, fresh or frozen
500ml veg stock (or use water)
1 can of coconut milk
2-3 tbsp vegan fish sauce (or substitute light soy)
1 tbsp brown sugar
½ cup roasted peanuts, roughly chopped (optional)
Drizzle of chilli oil (optional)
Veg oil for frying

Enjoy this recipe? Why not check out our yam curry recipe too?

Method

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

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

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 (if using) and brown sugar. Bring to boil, add the squash and simmer for 7-8 minutes.

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.