Red Curry Cambogee

Red Curry Cambogee Recipe from Cambodia

Region / culture: Cambodia | Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Red Curry Cambogee is a delicious and spicy Cambodian curry dish that is sure to tantalize your taste buds. This recipe combines the bold flavors of red New Mexican chiles with a rich and creamy curry sauce to create a dish that is both comforting and satisfying.

History

The origins of Red Curry Cambogee can be traced back to Cambodia, where it is a popular dish enjoyed by locals and visitors alike. The combination of spicy chiles and creamy curry sauce is a testament to the rich culinary traditions of the region.

Ingredients

4 red New Mexican chiles, dried, stemmed, and seeded
1 cup water
4 tbsp paprika
2 tbsp vegetable oil
4 cups Basic lemon grass curry Sauce

How to prepare

Break the chiles into small pieces.
Pour boiling water over them to cover and let them steep until they become soft, approximately 15 minutes.
Combine the chiles, chile water, and paprika in a blender to create a paste.
Heat the oil in a wok or skillet, then add the chile paste and stir-fry until it starts to darken.
If necessary, reduce the heat to prevent burning.
Stir enough of the paste into the Basic Lemon Grass Curry Sauce to achieve a vibrant red color and adjust the taste according to your preference.
Bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes.

Variations

Add vegetables such as bell peppers, carrots, or potatoes to the curry for added texture and flavor.
Substitute the protein with tofu, chicken, or shrimp for a different twist on the dish.

Cooking Tips & Tricks

Be sure to soak the dried chiles in hot water before blending them to create a smooth paste.

- Adjust the amount of chile paste added to the curry sauce according to your spice preference.

- Stir-fry the chile paste carefully to prevent burning and release the flavors.

Serving Suggestions

Serve the Red Curry Cambogee over steamed rice or with a side of naan bread for a complete meal.

Cooking Techniques

Stir-fry the chile paste until fragrant to release the flavors and aromas.

- Simmer the curry sauce to allow the flavors to meld together.

Ingredient Substitutions

Use Thai red curry paste as a substitute for the homemade chile paste.

- Substitute coconut milk for the curry sauce for a creamier texture.

Make Ahead Tips

The chile paste can be made ahead of time and stored in the refrigerator for up to a week.

Presentation Ideas

Garnish the Red Curry Cambogee with fresh cilantro, sliced red chiles, and a squeeze of lime juice for a pop of color and flavor.

Pairing Recommendations

Pair this dish with a crisp white wine or a cold beer to balance out the spice.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat the curry in a saucepan over low heat, stirring occasionally until heated through.

Nutrition Information

Calories per serving

180 per serving

Carbohydrates

12g per serving

Fats

8g per serving

Proteins

4g per serving

Vitamins and minerals

This dish is rich in vitamin C and iron.

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten.

Summary

This dish is a good source of carbohydrates, fats, and proteins, making it a well-rounded meal option.

Summary

Red Curry Cambogee is a flavorful and satisfying dish that is perfect for spice lovers. With a rich and creamy curry sauce and a kick of heat from the chiles, this dish is sure to become a favorite in your recipe rotation. Enjoy!

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Red Curry Cambogee. It was a warm summer day, and I was visiting my dear friend, Mary, in her cozy kitchen. Mary was a wonderful cook, always experimenting with new flavors and ingredients. As I entered her kitchen, I was greeted by the most enticing aroma - a rich and spicy scent that made my mouth water.

Mary smiled as she stirred a pot of bubbling red curry on the stove, and I couldn't help but ask her what she was making. She explained that it was a traditional Cambodian dish called Red Curry Cambogee, a spicy and savory curry made with tender chunks of meat, fragrant herbs, and creamy coconut milk.

I was immediately intrigued and asked Mary if she would teach me how to make it. With a twinkle in her eye, she handed me a worn and stained recipe card, telling me that this recipe had been passed down through generations in her family.

I eagerly took the card and studied it carefully, noting the list of ingredients and step-by-step instructions. Mary guided me through the process, showing me how to blend the aromatic spices, simmer the curry to perfection, and adjust the seasoning to taste. As we cooked together, she shared stories of her childhood in Cambodia, where she first learned how to make this traditional dish from her grandmother.

The flavors of the Red Curry Cambogee were unlike anything I had ever tasted before - a perfect harmony of spicy, sweet, and savory notes that danced on my tongue. I was captivated by the complexity of the dish, the depth of flavor that came from the careful combination of ingredients and techniques.

From that day on, Red Curry Cambogee became a staple in my own kitchen. I would often make it for my family and friends, delighting in their reactions as they savored each mouthful. The recipe became a part of my culinary repertoire, a cherished memento of my time spent with Mary in her kitchen.

Over the years, I continued to refine the recipe, adding my own twists and variations to make it truly my own. I experimented with different meats, vegetables, and spices, always striving to perfect the balance of flavors that made Red Curry Cambogee so special.

As I grew older, I passed the recipe down to my own children and grandchildren, eager to share the magic of this dish with the next generation. I taught them the importance of patience and care in cooking, the joy of creating something delicious from scratch, and the power of food to bring people together.

And so, the story of Red Curry Cambogee lives on in my family, a testament to the enduring legacy of recipes passed down through generations. Each time I make it, I am transported back to that warm summer day in Mary's kitchen, surrounded by the laughter and love of good friends and good food. And for that, I am forever grateful.