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bold flavors • quick & easy • vegetarian and vegan-friendly!
I love making curries. Especially with three kids, it’s nice to make a big pot that everyone loves!
Making Khmer curries is usually difficult and take a lot of time because there are a lot of ingredients. But for you, not anymore! With my red curry paste, I do the hard work, so that you can have a quick and easy dinner with a delicious homemade taste.
An amazing mix of flavors
The star ingredient of this recipe is my red curry paste, which you can buy at many stores around Phnom Penh. One jar will last you for a few recipes.
I make the red curry paste myself with some of the best flavors of Cambodia: lemongrass, galangal, turmeric, kaffir lime leaves, garlic, and shallots. I also add a little vegetable oil, curry powder, paprika, and salt. I don’t cook with a lot of salt, so you can add more if you like. As you can see, this curry paste is vegan, too.
So many possibilities
What I love about this recipe is you can customize it. You can use any kind of meat that you like, or tofu to make it vegetarian or vegan. You can use any of your favorite vegetables.
For the best flavor, I recommend sweet potato and/or pumpkin. The sweet flavors of those vegetables taste so good with the red curry.
You can serve it with rice, rice noodles, or any other favorite side!
Ingredients
2 tablespoons Saody’s Homemade Products red curry paste*
300gr cubes of tofu or meat (chicken, beef, pork, etc. all work!)
300gr vegetables, cut into equal-sized cubes (recommended: sweet potato, potato, eggplant)
1 onion, cut into large pieces
1 liter coconut milk**
Salt to taste (optional)
How to Make
Put the cubes of meat in a bowl with the cubes of vegetables that take a long time to cook (like pumpkin, potato, sweet potato, carrot). Add 1 tablespoon of red curry paste and mix so the meat and vegetables are covered. Let sit for ~10 min (or longer) to help the meat and vegetables absorb the flavor.
Put half the coconut milk in a pot with remaining 1 tablespoon of curry paste. Cook at medium-low temperature for around 5 minutes. Stir regularly.
Add the meat and vegetable mixture that you prepared earlier to the pot. Let cook at medium temperature. Don’t let it boil; the mixture should stay at a low simmer. Mix occasionally until it smells delicious and the meat and vegetables are almost cooked – maybe around 30 minutes.
Add the remaining half of coconut milk. Soon after, add the remaining, quick-cooking vegetables (like broccoli, eggplant, long beans, red peppers) and the chunks of onions.
Cook around 15 minutes more until all the vegetables are tender.
Eat and enjoy!
Extra Notes
* Click here to find where to buy my curry paste, or contact me on Facebook or Telegram.
** The best coconut milk is fresh at the market. Look for the sellers who grind coconut milk with big metal machines. If you use this, best to buy the same day, because it will not stay fresh for long. Or, you can always buy coconut milk in cans at the supermarket! Canned coconut milk can be stronger and sweeter than fresh, so I recommend reducing the amount of coconut milk in the recipe and adding water to complete.
I hope you love this recipe!
Be sure to follow me on Facebook and let me know 😊
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