Amok Style Curry with White Jasmine Rice

Serves: 2

Good For: Lunch, Dinner

Vegan

Bring the best of Cambodia cuisine to your kitchen! Using the flavors of Cambodia’s famous Amok (a royal speciality traditionally steamed with fish in banana leaf), this recipe includes homemade Kroeung (a delicious lemongrass curry paste found in many Cambodian dishes) to create this delicate, sweet and savory dish that pairs great with our premium, organic and wildlife-friendly Phka Rumdoul jasmine rice.

Ingredients

For the curry paste
- 3 leaves of lemongrass (stems removed)
- kaffir lime leaves (stems removed)
- 2 shallots (peeled and sliced)
- 3 cloves of garlic (peeled and chopped)
- 2 galangal pieces (peeled and chopped)
- 3 turmeric roots (peeled and chopped) – Be aware that turmeric can stain skin, surfaces and cloth.
- 2 red chilli (chopped)
- 2 tbsp of water
For the curry
- 1 aubergine (chopped into 2cm cubes)
- ½ pumpkin (peeled, seeds removed and chopped into 2cm cubes)
- bowl of green beans (cut into 2cm pieces)
- 1 medium size onion (sliced)
- 3 garlic cloves (finely chopped)
- 2 red chilli (chopped)
- 1 tbsp of palm or brown sugar
- 1 cup of fresh Thaï basil (stems removed)
- 3 cups of coconut milk
- 1 tbsp of your homemade curry paste
- 1-2 tbsp of soya sauce
For the rice
- - 2 cups of White or Semi-milled IBIS Rice (see cooking instructions below)

Method

Add all the curry paste ingredients into a food processor and blend until smooth.
Remove paste from food processor into a small bowl and set aside.
Turn the stove to a low-medium heat. In a large pot, heat 1 tbsp of oil and add 1 tbsp of curry paste. Heat & stir for 1 minute.
Add onion and stir-fry until soft.
Add aubergine & pumpkin and stir so that all the vegetables are coated in the curry paste.
Cover the pot with a lid and leave to cook for 10 minutes on a low heat.
Remove all the vegetables from the pot and set aside for later.
Add 1-2 tbsp of oil into your pot along with the rest of your curry paste.
Sweat the paste for 6-8 minutes.
Add the pumpkin and aubergine back into the pot along with the green beans.
Mix everything together, cover and cook for 2 minutes on a low-medium heat.
Add 3 cups of coconut milk.
Mix everything together. Cover and cook for 10 minutes.
Add palm/brown sugar and soy sauce to the curry to taste.
Add fresh basil and mix before serving with cooked white or semi-milled jasmine rice (Cooking instructions below)

Cambodian Curry with White Jasmine Rice

Serves: 2

Good For: Snack

Vegan

Using aromatic herbs such as holy (thai) basil and lemongrass, this pesto recipe delivers a punch of distinctly Southeast Asian flavours that will transport you to the Greater Mekong. Add more delicious flavours by pairing with our Kampot pepper & Kep sea salt wholegrain rice cakes.

Ingredients

For the curry paste

3 leaves of lemongrass (stems removed)
kaffir lime leaves (stems removed)
2 shallots (peeled and sliced)
3 cloves of garlic (peeled and chopped)
2 galangal pieces (peeled and chopped)
3 turmeric roots (peeled and chopped) – Be aware that turmeric can stain skin, surfaces and cloth.
2 red chilli (chopped)
2 tbsp of water

For the curry

1 aubergine (chopped into 2cm cubes)
½ pumpkin (peeled, seeds removed and chopped into 2cm cubes)
bowl of green beans (cut into 2cm pieces)
1 medium size onion (sliced)
3 garlic cloves (finely chopped)
2 red chilli (chopped)
1 tbsp of palm or brown sugar
1 cup of fresh Thaï basil (stems removed)
3 cups of coconut milk
1 tbsp of your homemade curry paste
1-2 tbsp of soya sauce

For the rice

2 cups of White or Semi-milled IBIS Rice (see cooking instructions below

Method

Add all the curry paste ingredients into a food processor and blend until smooth.
Remove paste from food processor into a small bowl and set aside.
Turn the stove to a low-medium heat. In a large pot, heat 1 tbsp of oil and add 1 tbsp of curry paste. Heat & stir for 1 minute.
Add onion and stir-fry until soft.
Add aubergine & pumpkin and stir so that all the vegetables are coated in the curry paste.
Cover the pot with a lid and leave to cook for 10 minutes on a low heat.
Remove all the vegetables from the pot and set aside for later.
Add 1-2 tbsp of oil into your pot along with the rest of your curry paste.
Sweat the paste for 6-8 minutes.
Add the pumpkin and aubergine back into the pot along with the green beans.
Mix everything together, cover and cook for 2 minutes on a low-medium heat.
Add 3 cups of coconut milk.
Mix everything together. Cover and cook for 10 minutes.
Add palm/brown sugar and soy sauce to the curry to taste.
Add fresh basil and mix before serving with cooked white or semi-milled jasmine rice (Cooking instructions below)