Today's post is Cambodian Vegetarian Yellow Curry. This curry is similar to Thai Yellow curry. But the main difference between the Cambodian curry and the Thai curry is Thai cuisines are little spicy when compared to the Cambodian cuisine.
"Kroeung" paste forms the base for many Cambodian dishes. It literally translates to "ingredients" in Khmer (Cambodian) language. It is actually a paste made of herbs and spices that forms the base for most of their dishes. Let's get on to the post.
Kroeung Paste:
Lemongrass stalks 2 or 3
Ginger 2 inch
(Usually use galangal. I couldn't get one, hence replaced with Ginger)
Red Chilli 3
Turmeric Powder 2 tsp
Garlic pod 2
Kaffir lime leaves 2
Onion 1
To make the paste, blend all the above in the mixer jar into a fine paste adding little water.
Ingredients:
Onion 2
Capsicum 1 small
Vegetables of your choice
(I used Yellow pumpkin, Carrot, baby corn, cauliflower, potato and french beans)
Panner Cubes 1/2 cup (for vegan version, use Tofu)
Coconut Milk 1 1/2 cup
Method:
1. Heat oil in a pan. Saute onions until translucent.
2. Saute capsicum for couple of minutes.
3. Add the Kroeung paste and fry them for couple of minutes.
4. Next add the coconut milk and one cup water. Mix them well.
5. Bring the above curry to a boil. Once it starts boiling, add the boiled vegetables and paneer along with salt.
6. Let it boil. You will see the curry start thickening.
7) Switch off the flame.
8) Serve it hot with steamed rice.