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Braised pork with coconut milk and pineapple. 
Click the image to view the recipe.
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Somlor Ktih Mnoh
4 comments to Somlor Ktih Mnoh |
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This sounds delicious and I will be making it. Khmer curry paste…is something I’m not likely to find at any of the SE Asian markets in my area. I’m quite willing to make my own, as I do for Thai curry pastes. Some sources online are saying its the same as Kroeung, while some folks on a forum were saying there’s a difference, and they seemed to indicate that roasted chilies and peanuts were involved. Could you provide a recipe for Khmer curry paste? Or pastes, if there are a variety, like in Thailand…
I love this website, and will be exploring it in much greater depth! Cambodia and the Khmer interest me greatly. Thanks!
Hello Steven,
Thanks for your interest.
I do not have the exact measurement for the Cambodian curry paste but I will provide a complete ingredients:
Making Cambodian curry PASTE. Slice everything into small pieces. Pound or grind them in a Khmer mortar or blender:
-star anise
-dried red sweet pepper (remove seed)
-lemon grass
-kaffir lime leaves
-galanga
-fresh tumeric roots or tumeric powder
-garlic
-red onions
Add in the rest of ingredients into the cooking pot
salt
sugar
shrimp paste
fish sauce
roasted peanuts
Thanks! I can work with that. I imagine the proportions are similar to Kroeung and the Thai curry pastes. I noticed you specified dried sweet peppers. The curry paste is not intended to be hot, then? Is that correct?
I’m looking forward to making this and trying the recipe for the pork. I need to get to the SE Asian market now…
Yummy!!! Love Khmer food