Cambodian curry

Feeling curry? Try this delicious cambodian one. 100% vegan!

4 servings
Dairy free, Gluten free, Vegan, Vegetarian
35 min.


  • 2 tsp. laos powder
  • 2 tsp turmeric
  • 4 fresh lemongrass stalks, chopped
  • 6 chopped shallots
  • ½  lime peel
  • ½ tsp star anise powder
  • 4 garlic cloves, finely chopped
  • 2 chillies, seedless, finely chopped
  • 800 ml Amaizin full fat coconut milk
  • 2 tsp soy sauce
  • 1 tsp trassi (shrimp paste)
  • 400 g soy chuncks
  • 2 peeled and diced potatoes
  • 1 tbsp palm sugar or brown sugar
  • 1 tbsp curry
  • 1 chopped onion
  • 100 g green beans
  • sea salt

The recipe

Let's start cooking

  1. Mix the laos, turmeric, lemongrass, shallots, lime zest, star anise and garlic in a mortar or food processor to make a curry paste. Chop the chilli very finely to a paste.
  2. Bring half the coconut milk to the boil and cook until almost solid.
  3. Add the curry paste and cook until the aroma is released. Add the chilli, soy sauce and trassi.
  4. Mix well and add the soy chucks and potatoes.
  5. Add the other half of the coconut milk and cook for about 5 minutes.
  6. Add the sugar, curry, onion, beans and salt and simmer gently for another 15 minutes

Do you hear
something crackle?

Products from this recipe

Coconut Milk 400 Resized
Coconut Milk 400 ML


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Warm and steamy aduki bean soup
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