Cambodian Killing Fields Curry
Cambodian Killing Fields Curry
Once again great fortune came my way and I departed a few years back on that experience of a lifetime – Tabitha House Building in the most beautiful country of Cambodia. This year with my great mate from Melbourne, and a virgin to this experience, Mario. Whilst on a trip to The Killing Fields just outside of the city, we decided to eat at a local hawker style joint and consumed an amazing curry. Like an oh my God moment curry. I have called that Cambodian Killing Fields Curry, but believe me this is like no KFC you’ll ever have again. You have to get in to this one.
I decided to have some 121 time with Mario, renting a tuk tuk for the day and to go exploring. What a great day we had. Here we are with our tuk tuk driver, and the husband and wife team and owners of the restaurant. Pretty damn wonderful people. And damn good food that she was churning out, absolutely fresh and made to order there and then.
Her husband then said; “Let me get her to cook you my favourite dish…” So she did – and BOOM!!! Ladies and Gentlemen I now give you my version of that dish Cambodian Killing Fields Curry, in honour of that lovely lady. The picture below is her version, which I have tried to recreate after watching her cook this from start to finish in her shed. It’s a cracker!!!
Here we go folks – here is the recipe for Cambodian Killing Fields Curry.
1st up is the curry paste; This you will need bash in a pestle and mortar until it is a smooth paste
- 2 roughly chopped lemon grass stalks – chop the top and bottom off, and peel a few outer layers of first;
- 1 good pinch of salt;
- 2 teaspoons turmeric; and
- 2 chicken stock cubes.
Throw all these in a pestle and mortar, and bash them up until they are a fairly smooth paste. Have a wee smell of that, YUM. Set this to one side.
2nd up is the main ingredients;
- 2 rib eye steaks, thinly slice these, and remove a lot of the denser fat. I then bashed with my tenderiser mallet to make that meat buttery when cooked;
- 2 finely chopped lime leaves;
- 3 finely chopped garlic cloves;
- 1 inch knob of young ginger finely chopped;
- 2 tablespoons of fish sauce;
- 2 cups of warm water;
- 2 packets of long beans sliced in to 4″ lengths;
- 2 red capsicums – I blackened these on the gas hob, then placed in a bowl. Cover with cling film. Let these sweat for 5 minutes or so, to make it easy to peel off the black skin and then roughly chop up the flesh;
- 1 or 2 finely chopped chill padis;
- Some corn starch mixed into cold water to thicken the gravy later; and
- Some Ghee or butter.
- Bring out your wok, bash it on a high heat and melt that Ghee, and then fry off the paste to release the flavours;
- Then I added in the beans, garlic, ginger, chill padi, lime leaves, capsicum and let that go for 5 minutes or so;
- Then in with the hot water, and the fish sauce, stir for a minute or two; and
- Then in with the beef and fry that off until the meat is cooked through.
You have finished now there is your Cambodian Killing Fields Curry. I did indeed add a little corn starch to thicken up the gravy. Serve with some plain white rice, and sit back and await praise.