Cambodian Street-Style Vegetable Curry

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

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

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