Aromatic Cambodian Lime Leaf Curry with Coconut Prawns
Dive into the bold flavors of Cambodia with this luxurious lime leaf curry, perfectly paired with succulent prawns steeped in creamy coconut goodness.
Preparation
Get these tasks done before you start cooking.
Making the Paste
- 1
Combine ingredients
Combine lime leaves, garlic, ginger, chilies, and lemongrass in a food processor.
- 2
Blend until smooth
Blend until a smooth paste forms.
Tip: Make sure not to over-process the paste, as it may become too watery.
- 3
Set aside
Set aside for the curry base.
Tip: Prepare the paste in advance and freeze it for up to a month for quick meals.
Preparing the Rice
- 1
Rinse rice
Rinse jasmine rice under cold water until water runs clear.
- 2
Cook rice
Add rice, water, and salt to a saucepan. Bring to a boil, then simmer for 15-20 minutes until water absorbs.
How to Make Aromatic Cambodian Lime Leaf Curry with Coconut Prawns
Total time: 2 h · Yields 4 servings
- 1
Curry Creation
Heat the paste in a pan over medium heat until fragrant, then add coconut milk, fish sauce, sugar, and turmeric powder, stirring to combine.
- 2
Prawn Integration
Add prawns to the curry mixture and cook until opaque (about 5-7 minutes).
- 3
Final Touch
Adjust seasoning to taste, adding more sugar or salt as needed.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Leftovers can be stored in the fridge for up to 3 days in an airtight container.
Can I make this ahead?
Yes, you can prepare the paste and curry base ahead. Add prawns and finish cooking right before serving.
What can I substitute for lime leaves?
If you can't find lime leaves, use lime zest as an alternative, but it won't be as aromatic.
Can I use a different protein instead of prawns?
Absolutely, chicken or tofu can be used as alternative proteins for variation.
How can I adjust the spiciness?
To reduce heat, remove the seeds from the chilies or use fewer chilies; to increase, add more chopped chilies.
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