Cambodian Street-Style Vegetable Curry from Mighty Spice Cookbook by John Gregory-Smith
To prepare the curry paste, remove the really tough outer leaves of the lemongrass and cut off the ends of the stalks. Starting at the fatter end, roughly slice each lemongrass stalk into rings. Yo...
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Cooking tools:
- Chef's knife
- Cutting board
- Mortar and pestle
Ingredients
- 2 tbsp vegetable oil
- juice of 1 lime
- 3 tbsp vegetarian fish sauce
- 1 red onion, roughly chopped
- 400 ml/14 fl oz/1½ cups coconut cream
- ½ tsp sugar
- 2 tsp ground coriander
- 1 handful coriander leaves, roughly chopped
- 150 g/5½ oz/1 cup frozen peas
- 3 garlic cloves
- 3 lemongrass stalks
- 250 g/9 oz chestnut mushrooms, roughly chopped into bite-sized pieces
- 1 courgette, diced into bite-sized pieces
- 1½ red chillies, deseeded and finely sliced
- 250 g/9 oz cauliflower florets, broken into bite-sized pieces
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