If you’re looking for a flavorful and exotic vegetarian recipe, you’ll love this Cambodian-inspired dish. This stir-fried vegetable curry is packed with fresh herbs, spicy chilies, lemongrass, and coconut milk, creating a complex and aromatic flavor profile that will transport your taste buds to Southeast Asia.
Why You’ll Love This Recipe
- Exotic flavors: This recipe incorporates many traditional ingredients found in Cambodian cuisine such as lemongrass and galangal.
- Nutritious vegetables: The variety of colorful vegetables used in this recipe provide an abundance of vitamins and minerals needed for optimum health.
- Easy to customize: Feel free to use whatever vegetables you have on hand or prefer.
- 2 tablespoons coconut oil
- 1 onion (chopped)
- 3 garlic cloves (minced)
- 2 red chili peppers (seeded & chopped)
- 1-inch piece fresh ginger root (peeled & minced)
- 1 stalk lemongrass (thinly sliced)
- 1 tablespoon ground turmeric
- Salt & pepper to taste
- A mix of your favorite veggies(like Mangetout peas,broccoli spears ,carrots,sweet corn,courgette,zuccini)
For the sauce:
- One can unsweetened coconut milk (14 oz.)
- Juice from one lime
- One teaspoon honey(optional)
How To Make This Recipe:
In a wok or large frying pan over medium-high heat, melt the coconut oil until hot.
Add onions,and cook until softened.
Add garlic,chili peppers,fresh ginger,stir fry for about two minutes..
Next add every scrapings from bottom skillet up with some waterand simmer it down for five minutes by adding your mix of choosen vegetables,stir gently.
While the veggies are cooking, whisk together coconut milk, lime juice and honey in a bowl.
Once your veggies are almost cooked,dump the sauce on top of them,and stir until combined on high heat for two minutes until bubbly,
Turn off the heat once everything is mixed well..
Serve with freshly chopped cilantro and some jasmine rice to soak up all those delicious flavors.This recipe serves 4.
Cooking time and temperature guidelines
The total cook time will be around twenty-five minutes,with about ten minutes of prep time beforehand.Season as you go along by adding salt peper,or extra chili peppers if desired.
- For an even richer flavor profile ,marinate tofu or tempeh into this mixture overnight.
- If you like it more saucy,to make more liquid curry sauce simply add a cup of water at step four above.
You can substitute any vegetable you want depending on what is in season or available.Our suggested mix consists :mangetout peas,broccoli spears,corn,sweet potatoes,zucchini,and carrots
Recommended Tools to Make this Recipe:
A wok with lid helps keep things hot evenly while stirring .A spatula and wooden spoon combo makes life easier so you don’t have to switch out utensils frequently..
To sum Up: The biggest takeaway from this recipe is that the exotic combination of fresh herbs,savory spices,and colorful vegetables creates an unforgettable vegetarian dish that’s bursting with unique Cambodian flavors.”
Q1. What are some common ingredients used in Cambodian vegetarian cuisine?
A1: Some common ingredients used in Cambodian vegetarian cooking include rice, noodles, coconut milk, soy sauce, tamarind paste or juice, lemongrass, kaffir lime leaves, galangal (a type of ginger), turmeric, and various herbs and spices. Vegetables such as green beans, eggplant, cabbage and bean sprouts are also frequently used.
Q2. Are there any specific Cambodian vegetarian dishes for special occasions?
A2: Yes! One popular dish is Khmer curry which is traditionally served on special occasions like weddings and religious ceremonies. It’s a creamy curry that can be made with a variety of vegetables such as pumpkin ,sweet potatoes , baby eggplants etc . Another festive dish is Banh Chao (Cambodian crepes) stuffed with bean sprouts,taro root ,onion etc .
Q3.What makes Cambodian Cuisine unique?
A3: While it shares similarities to Thai cuisine with regards to the use of certain herbs and spices- Cambodia’s cuisine has developed its own distinct flavor profile over time.The flavors tend to be more subtle compared to other Southeast Asian cuisines but yet distinctive .Additionally,the use of tangy tamarind which gives balancing sourness rather than heat provided by chili peppers found in either Indian curries or Thai curries makes cambodia’s taste notes very different from other cultures