Cambodian Street-Style Vegetable Curry

Name: Cambodian Street-Style Vegetable Curry
Yield: Serves 4
Cuisine: Combodian
Ingredients: 400 ml/14 fl oz/1½ cups coconut cream; juice of 1 lime; 3 tbsp vegetarian fish sauce; 1 courgette, diced into bite-sized pieces; 250 g/9 oz chestnut mushrooms, roughly chopped into bite-sized pieces; 250 g/9 oz cauliflower florets, broken into bite-sized pieces; 1½ red chillies, deseeded and finely sliced; 150 g/5½ oz/1 cup frozen peas; 1 handful coriander leaves, roughly chopped; 3 lemongrass stalks; 3 garlic cloves; 2 tsp ground coriander; ½ tsp sugar; 1 red onion, roughly chopped; 2 tbsp vegetable oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Mighty Spice Cookbook

By John Gregory-Smith

Published 2012

About

Ingredients

2 tbsp vegetable oil
1 red onion, roughly chopped
400 ml/

Asia
Cambodia
Side dish
Main course
Spicy
Gluten-free
Street Food
South East Asia

Method

To prepare the curry paste, remove the really tough outer leaves of the lemongrass and cut off the ends of the stalks. Starting at the fatter end, roughly slice each lemongrass stalk into rings. You should see a purple band in the rings. Stop slicing when there are no more purple bands, as the tops will be too tough to eat. Set the tops aside to add to the curry later an