A Khmer recipe I had the chance to try preparing for myself during a cooking course in Siep Reap, Cambodia. Maybe not as spicy or flavourful as Thai curries but interesting to the palate.
1. Chop turmeric, garlic, red thai chili, onion, ginger, lemon grass and mash in blender or food processor. Alternatively, you can use a mortar.
2. In a pan, heat first half of coconut milk, mix in the paste and chopped onion.
3. Lower the heat, add the chicken and mushrooms
4. After a few minutes, add water, stir 1 minute
5. Then add ngor leaves (or spinash), other half of coconut milk, salt and sugar. Continue to cook gently for about 10 minutes until thickened.
6. Meanwhile, if using cabbage greens, place them in a large saucepan, cover with boiling water and set aside to soften. If using banana leaves, cut into pieces about 20cm square.
7. Final touches: add stock powder and fish sauce.
Serve immediately with rice (see linked recipe).
Serve in prepared banana leafs folded together by toothpicks.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (808g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 449 (51%)|
|Amt Per Serving||% DV|
|Total Fat 49.8g||66 %|
|Saturated Fat 41.5g||208 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 136.9mg||42 %|
|Sodium 1615.9mg||56 %|
|Potassium 2167.2mg||57 %|
|Total Carbohydrate 45.9g||14 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 39.5g|
|Protein 68g||97 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 883
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