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.
Category: Main Dish
Cuisine: Khmer
2 stems Fresh ginger chopped
1 stem Lemon Grass chopped
1 red thai Chili or replace by 1/2 tablespoon of chili powder
2 cloves Garlic chopped
1 root Fresh turmeric pealed and chopped (or replace by 1 teaspoon of ground turmeric)
450 ml Coconut milk
2 large Boneless chicken breast cut into very thin slices about 2.5cm long
1 ngor leaf, stem removed (or spinash as a substitute)
1 tablespoon Sugar
2 tablespoon Fish Sauce
1 teaspoon Salt
1/2 Onion sliced
3 Oyster mushrooms torn into strands by hand
1 teaspoon Chicken stock (or venetable)
250 ml Water
8 medium Banana leaves (or Dark Green Cabbage Leaves)
10 Toothpicks
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