Wednesday, September 3, 2014

Salor Kari Sap ( Khmer Krom Vegetarian Curry )




I had shortlisted the recipe for Cambodian Rice and relish and had no intention of making any curry with it.In fact after I finished making the rice, I asked my son to taste and he loved the flavor. He was not happy with just rice so asked if I could make a curry which could go along. I quickly put a search and found a doable recipe where I would not have to rush to get the ingredients.Fortunately I had everything that was required.So here is a Cambodian Curry which tasted perfect with the coconut rice and bean..The curry was a little spicy , which we loved, since the rice was plain and simple.



 Salor kari sap. (Khmer Krom vegetarian curry.)
1 red onion, roughly chopped
3 lemongrass stalks, smashed & finely sliced
3 garlic cloves, crushed
3 small red chilies, chopped
1"ginger, chopped
1 tsp turmeric
2 tsp ground coriander
2-2½ tbsp vegetable oil
sea salt & freshly ground pepper
1 cup coconut cream
1 cup vegetable stock
1 tbsp soy sauce
juice of 1 lime
2 potatoes, peeled and chopped.
1-2 medium carrots, cut into chunks or roundels
1/2 cup peas
Optional.....
½ broccoli, cut into florets
8 button mushrooms, halved
1 zucchini, cut into chunks
a handful of spinach leaves, washed well
2-3 tbsp chopped fresh coriander
Process the red onion, lemongrass, garlic, chilies, ginger, turmeric and ground coriander with 2 tbsp veggie oil and seasonings to form a paste, adding more oil if needed.
Fry the curry paste in a wok (or large heavy-bottomed non-stick pan) until fragrant, stirring now and again.
Add the coconut cream, stock, soy and lime juice. Mix well and bring to the boil. Then turn down the heat and simmer for about 10 mins, stirring now and again, adding more liquid if needed.
At the same time, blanch the potatoes, carrots, broccoli and mushrooms in a large pot of lightly salted, boiling water until tender. Drain well.
Then add the drained veggies to the sauce together with the peas, zucchini and spinach. Toss well and briefly cook to wilt. Taste the sauce for seasoning.
Serve on a bed of steamed rice.
Any combination of veggies can be used.
Recipe Source: Here




Pin It

15 comments:

  1. This curries looks delicious, a prefect pair for rice.

    ReplyDelete
  2. Never used lemongrass before. Coconut cream based gravy sounds super yummy.

    ReplyDelete
  3. That's an interesting curry Vaishali...

    ReplyDelete
  4. Love that color of the curry. Looks delicious !

    ReplyDelete
  5. What a yummy combination of ingredients in that curry. Love it.

    ReplyDelete
  6. What a yummy combination of ingredients in that curry. Love it.

    ReplyDelete
  7. what a great display of Khmer and soy sauce is interesting in this curry

    ReplyDelete
  8. The curry looks so good and must have been very flavorful!

    ReplyDelete
  9. i liked the color and texture of the curry it is so different and wonderful departure from usual flavors yet with regular veggies

    ReplyDelete
  10. Very flavor full curry I like that color..

    ReplyDelete
  11. The gravy looks very interesting! ! Lot of new flavors to me!

    ReplyDelete
  12. Bookmarking!! my elder one will surely love this one not to mention hubby. This is so amazingly delicious thanks to your son you have a delicious curry and I have a readymade recipe.

    ReplyDelete
  13. super flavourfill curry ! thanks to Tarun you found a new curry !

    ReplyDelete
  14. The mix of flavours in this one sounds so flavoursome!

    ReplyDelete