Cambodian Coconut Curry

A savory and fragrant coconut curry dish from Cambodia

Preparation time: 15 Minutes

Cooking time: 30 Minutes

Total duration: 45 Minutes

Calories: 511 kcal, Carbohydrates: 79.9 g, Protein: 11.7 g, Fat: 18.2 g, Saturated Fat: 11.2 g, Sodium: 853 mg, Potassium: 1045 mg, Fiber: 10.3 g, Sugar: 8.5 g, Vitamin A: 3945 IU, Vitamin C: 79.3 mg, Calcium: 117 mg, Iron: 4.3 mg

This Cambodian Coconut Curry is a delicious and fragrant dish that is sure to please. The combination of coconut milk, curry paste, and vegetables creates a savory and flavorful dish that can be served with rice or noodles.

Ingredients

Vegetarian vegan coconut curry Cambodia Main Course
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short description

Heat oil in a large pot over medium heat.
Add garlic and ginger and sauté for 1 minute.
Add curry paste and stir for 1 minute.
Add coconut milk, vegetable broth, fish sauce, and brown sugar.
Bring to a boil and reduce heat to low.
Add carrots, bell pepper, eggplant, zucchini, mushrooms, and snow peas.
Simmer for 20 minutes.
Stir in cilantro and basil.
Serve with cooked jasmine rice.

detailed description

Heat the oil in a large pot over medium heat.
Add the garlic and ginger and sauté for 1 minute, stirring occasionally.
Add the curry paste and stir for 1 minute.
Add the coconut milk, vegetable broth, fish sauce, and brown sugar. Stir to combine.
Bring the mixture to a boil and reduce the heat to low.
Add the carrots, bell pepper, eggplant, zucchini, mushrooms, and snow peas. Stir to combine.
Simmer for 20 minutes, stirring occasionally.
Stir in the fresh cilantro and basil.
Serve the Cambodian Coconut Curry with cooked jasmine rice.

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