Red Curry Cambogee with Meat and Peanuts

Red Curry Cambogee with Meat and Peanuts Recipe from Cambodia

Region / culture: Cambodia | Preparation time: 10 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Red Curry Cambogee with Meat and Peanuts is a delicious and flavorful dish that combines the rich and spicy flavors of red curry with tender beef, hearty potatoes, crunchy peanuts, and fresh bean sprouts. This dish is sure to satisfy your cravings for a comforting and satisfying meal.

History

Red Curry Cambogee is a traditional Cambodian dish that has been enjoyed for generations. The combination of red curry paste, beef, and peanuts creates a unique and delicious flavor profile that is loved by many.

Ingredients

5 cups red curry Cambogee
0.75 lb (340 g) beef, diced
2 potatoes, peeled and diced
0.5 cup peanuts, chopped
2 cups bean sprouts

How to prepare

Heat the curry sauce and add the meat and potatoes.
Simmer for 20 to 30 minutes or until the meat and potatoes are cooked through.
Garnish with the peanuts and serve over the bean sprouts.

Variations

Substitute chicken or pork for the beef.
Add vegetables such as bell peppers, carrots, or broccoli for added nutrition and flavor.
Use cashews or almonds instead of peanuts for a different twist.

Cooking Tips & Tricks

Be sure to simmer the curry sauce for at least 20-30 minutes to allow the flavors to fully develop.

- Adjust the amount of red curry paste to suit your taste preferences - add more for a spicier dish or less for a milder flavor.

- For a vegetarian version, you can substitute tofu or vegetables for the beef.

Serving Suggestions

Serve the Red Curry Cambogee with steamed rice or noodles for a complete and filling meal. Garnish with fresh cilantro and lime wedges for added flavor.

Cooking Techniques

Simmering

- Stir-frying

Ingredient Substitutions

Use chicken or pork instead of beef

- Substitute tofu for a vegetarian version

- Use cashews or almonds instead of peanuts

Make Ahead Tips

The curry sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

- Cook the beef and potatoes in advance and reheat before serving.

Presentation Ideas

Serve the Red Curry Cambogee in individual bowls garnished with fresh herbs and a sprinkle of peanuts. - Arrange the bean sprouts in a neat pile on the side of the dish for a visually appealing presentation.

Pairing Recommendations

Serve with a side of steamed jasmine rice or noodles.

- Pair with a crisp and refreshing cucumber salad.

Storage and Reheating Instructions

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

- Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

350

Carbohydrates

- Total Carbohydrates: 32g

- Dietary Fiber: 6g

- Sugars: 4g

Fats

- Total Fat: 18g

- Saturated Fat: 4g

- Trans Fat: 0g

Proteins

- Protein: 24g

Vitamins and minerals

Vitamin A: 10%

- Vitamin C: 20%

- Calcium: 6%

- Iron: 20%

Alergens

Peanuts

Summary

Red Curry Cambogee with Meat and Peanuts is a nutritious dish that is rich in protein, vitamins, and minerals. It is a satisfying meal that is sure to keep you full and energized.

Summary

Red Curry Cambogee with Meat and Peanuts is a delicious and satisfying dish that is perfect for a cozy night in. With its rich and spicy flavors, tender beef, and crunchy peanuts, this dish is sure to become a new favorite in your recipe rotation. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a hot summer day, and I was browsing through an old cookbook that I had found tucked away in the attic. As I flipped through the pages, a picture of a steaming bowl of Red Curry Cambogee with Meat and Peanuts caught my eye. The vibrant colors and fragrant aroma practically jumped off the page, and I knew I had to try it.

I had never heard of Cambogee before, but the combination of red curry, meat, and peanuts sounded intriguing. I scanned the ingredients list and realized that I had most of them on hand. The only thing I was missing was the Cambogee paste, which I had never seen in stores before. Determined to make this dish, I set out to find the elusive ingredient.

I asked around at the local market, but no one seemed to know where I could find Cambogee paste. Undeterred, I decided to take matters into my own hands. I reached out to my network of friends and family, asking if anyone had any leads on where I could find Cambogee paste. After a few days of searching, I received a message from my old friend, Mrs. Lee.

Mrs. Lee was a well-traveled woman with a passion for exotic spices and flavors. She had recently returned from a trip to Thailand, where she had learned how to make Cambogee paste from a local chef. Excited by the opportunity to learn something new, I immediately made plans to visit Mrs. Lee and learn the secret to making Cambogee paste.

When I arrived at Mrs. Lee's house, she greeted me with a warm smile and a steaming cup of tea. We sat down at her kitchen table, and she began to explain the process of making Cambogee paste. She showed me how to pound together fresh red chilies, garlic, lemongrass, and shrimp paste until a fragrant paste formed. The aroma was intoxicating, and I knew that this paste would be the key to unlocking the flavors of the Red Curry Cambogee.

After several hours of pounding and mixing, the Cambogee paste was finally ready. Mrs. Lee showed me how to use the paste to make the Red Curry Cambogee with Meat and Peanuts. She sautéed the paste in a hot pan until it released its fragrant aroma, then added coconut milk, fish sauce, and a touch of sugar to balance the flavors. The meat was added next, along with a handful of peanuts for crunch.

As the curry simmered on the stove, Mrs. Lee shared stories of her travels and the people she had met along the way. I listened intently, soaking up every word as the aroma of the curry filled the air. Finally, the curry was ready, and Mrs. Lee ladled it into bowls, garnishing each one with a sprinkle of fresh cilantro and a squeeze of lime.

I took a bite of the Red Curry Cambogee with Meat and Peanuts, and my taste buds exploded with flavor. The spicy kick of the red chilies was tempered by the creamy coconut milk, while the peanuts added a satisfying crunch to each bite. It was unlike anything I had ever tasted before, and I knew that this recipe would become a staple in my kitchen for years to come.

As I sat at Mrs. Lee's kitchen table, savoring each bite of the Red Curry Cambogee, I felt grateful for the opportunity to learn from someone so knowledgeable and passionate about food. This recipe had brought me on a culinary adventure that I would never forget, and I knew that it was a dish that I would cherish and pass down to future generations.

And so, the recipe for Red Curry Cambogee with Meat and Peanuts became a beloved staple in my repertoire, thanks to the guidance and expertise of Mrs. Lee. I continued to perfect the dish over the years, adding my own twists and variations to create a version that was uniquely my own. It was a reminder of the power of food to bring people together, to create memories, and to inspire creativity in the kitchen.

As I sit here now, reflecting on that fateful day when I first discovered the recipe for Red Curry Cambogee with Meat and Peanuts, I am filled with gratitude for the culinary journey that it has taken me on. It is a dish that holds a special place in my heart, a testament to the power of food to connect us to our past, our present, and our future. And for that, I will always be grateful.