Khmer Curry- Cambodia

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First recipe of the Cs! This is so exciting. This curry is pretty exciting, too. See, I’m very, very, VERY allergic to shellfish, so anything with fish sauce, oyster sauce, or shrimp is a big no-no. Which is why I was so happy to find this! Plenty of flavor, no allergens. Always a good combo. I used salmon as a protein (the only fish I eat willingly), but feel free to use tofu, beef, chicken, shrimp, or just go with vegetables. Anything is good with this!

 

INGREDIENTS

 

1 shallot

1 head garlic

4 oz ginger

2 oz cilantro

2 sticks lemongrass

1 shishito pepper

1/4 cup soy sauce

2 teaspoons coriander

2 teaspoons cumin

1/2 like

2 tablespoons brown sugar

24 oz coconut milk

3 salmon fillets (not shown)

Rice (not shown)

Ignore the broth. I have no idea how that snuck in there. It must have been the ghoul that lives in my attic. I saw Fantastic Beasts and Where To Find Them recently, and it’s brought a big wave of Harry Potter nostalgia back. Anyways! Start by breaking up the cloves of garlic. And don’t you little snots even think about using less! Sorry I called you little snots. Garlic is really important to me.

Once that’s peeled and diced,

give the ginger the same treatment. There’s nothing quite like the smell of fresh ginger. Did you know a slice of raw ginger with lime and pepper is the greatest cure for a cold there is? It’s quite disgusting, but it works. Quite unlike the fascist carrot. The carrot is plenty disgusting, but doesn’t work. That might get in the way of golf and committing tax fraud.

Now chop up the lemongrass! There are no words that can express how much I love lemongrass. It’s my life. Man, I need to get out more.

Peel and slice the shallot,

shishito,

and cilantro

Once the veggies are all done,

throw them in the food process with about 1/4 cup water,

and pulse it to make a paste. It will have some lumps, but try to get it as smooth as you can.

Now heat up 1 tablespoon of oil in a wok,

and throw the paste in.

. Let it sizzle for about 4 minutes,

, and then throw in the lovely coconut milk.

Mix that in, it’ll turn an impossibly pretty light green color.

Let it bubble up,

while you sprinkle a bit of the cumin, coriander, and turmeric on the salmon. Cook the salmon all the way through,

and then return to the curry. Throw in the spices,

sugar, soy sauce,

and lime

Mix those in,

and then shred and throw in the salmon. Taste it and add salt or sugar to your taste.

It would be a good idea to have some rice on!

Serve it with some chili peppers- and enjoy this mercifully shellfish-free curry.

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