Chopstick Cinema

Celeste Heiter's Adventures in Asian Food & Film

Creating a Cambodian Curry Recipe

Chopstick Cinema

This Week's Film: City of Ghosts (Redux)
Cuisine: Cambodian Curry

After researching Cambodian curry recipes, I’ve decided to create one based on a caramelized sauce. This method involves browning sugar in oil and adding coconut juice instead of coconut milk. For the curry paste, I will combine garlic, ginger, shallots, fresh green chilies, and lemongrass, to which I will add cumin, turmeric, kaffir lime leaves, fish sauce, tamarind paste, and dried chilies.

For the main ingredient, I’ll be using chicken with thinly-sliced onions and fresh green chilies. And depending on how the sauce turns out, I may or may not add coconut milk. As usual, I’ll be making it up as I go along, hopefully with the delicious results I envision.