About this Recipe
This curry is a sweet version of green or yellow curry. Long beans and sweet potatoes are the vegetables listed in this recipe, but you can also add pumpkin, okra and miniature corn.
To make curry paste, lemongrass leaves are added to the ordinary curry paste.
- 50 gr long beans cut into pieces
- 50 gr sweet potato
- 1 gr Khmer curry paste
- 20 gr onion
- 20 gr carrot
- 1 tbs sugar
- 1 tbs vegetable oil
- 250 ml vegetabke stock or water
- 1/2 tbs salt
- 1 tbs sweet basil leaves
- 1 cup coconut milk
- 1 tbs fish sauce
Step by Step Instructions
Heat the coconut milk in a saucepan.
Add the curry paste. Sauteed until fragrant.
Add the fish sauce, sugar, salt and fish. Blast for a minute.
Add the coconut milk and clear water until the fish is completely cooked.
Add the Nyoa leaves and simmer another 5 to 10 minutes or until the sauce is a little thickened and the flavor has grown. Remove the ginger.
Add the red pepper and lime kaffir leaves. Adjust the seasoning to your taste. Serve with steamed rice.
* Nyoa leaves are also known as Noni leaves. If unavailable, spinach or chard are good substitutes.