Cambodian curry is milder than Thai. Paprika makes it a red color.
ការីក្រហម (Khmer)
/kari kraham/
1 Tbs. (15 ml) each: Asian fish sauce and olive oil
2 minced shallots
4 minced garlic cloves
2 lemongrass stalks, white inner bulbs, chopped
2 Tbs. (30 ml) each: soy sauce (liquid aminos-gluten free) and minced ginger
2 small dried chiles de árbol, without the stems-very hot, so adjust for heat or use different chili pepper
1 tsp. (5 ml) each: cumin and coriander
1/2 tsp. (2,5 ml) each: ground turmeric and paprika and grated nutmeg
មួយ /muoy/ 1. Cook over low heat: 1 Tbs. (15 ml) oil, shallots, garlic, lemongrass, and ginger, about 3 minutes.
ពីរនាក់ /pir neak/ 2. Stir in chiles, soy and fish sauce, cumin, coriander, paprika, nutmeg, and turmeric, cook about 3 more minutes.
បីនាក់ /bei neak/ 3. Serve over: vegetables, fish, chicken, meat, rice, or in soups.
