Khmer Coconut & Pineapple Curry - Cambodian Food

Ingredients

• Pork (សាច់ជ្រូក) – 350g
• Lemongrass (ស្លឹកគ្រៃ) – 3 sticks
• Galangal (រំដេង) – 50g
• Turmeric (រមៀត) – 50g
• Eggplant (ផ្លែត្រប់) – 300g
• Red Chilli (ម្ទេសក្រហម) – 1
• Red Onion (ខ្ទឹមក្រហម) – 1
• Garlic (ខ្ទឹមស) – 4 cloves
• Pineapple (ផ្លែម្នាស់) – 0.5
• Shredded Coconut (សាច់ដូង) – 100g
• Coconut Milk (ក្រែមដូង) – 400g
• Fish Sauce (ទឹកត្រី) – 1 tbsp
• Palm Sugar (ស្ករត្នោត) – 1 tbsp
• Tamarind Water (ទឹកផ្លែអម្ពិល) – 2 tbsp
• Thai Sweet Basil (ជីរនាងវង) – 100g
• Salt (អំបិល) – 1 tsp

Directions

• Chop lemongrass, galangal, turmeric, red onion, garlic and red chili
• Grind well in pestle and mortar to make kreung (curry paste)
• Chop eggplant, pineapple, pork
• Heat pan, add oil and then pork
• Season with salt and add kreung (curry paste)
• Add water and leave to simmer for around an hour
• Add shredded coconut, eggplant, pineapple, coconut milk, fish sauce, palm sugar & tamarind water
• Stir and let simmer
• Add Thai basil and serve hot

Notes: For Cambodian dishes like this getting the kreung curry paste right is very important. Good fresh galangal, lemongrass and turmeric makes a big difference. Sometimes these can be found at good Asian supermarkets. Substitutions can be made for the palm sugar, eggplant & Thai basil.

My video of this recipe can be seen here

Find all my Cambodian recipes and videos on: Veasna In The Kitchen

bon appetit