Creating a thicker, more aromatic, and flavorful taste than the classic Khmer noodle soup. With Nom Banh Chok deeply rooted in Khmer culinary heritage, the addition of curry reflects regional creativity and local preferences in Cambodian cuisine.
Key Ingredients: Khmer rice noodles, Chicken, beef, or duck, Coconut milk, Lemongrass, Dried chilies, Turmeric, Fingerroot, Galangal, Garlic, Shallots, Salt, Curry spices, Potatoes or sweet potatoes, Fish sauce, Fermented shrimp paste (Kapi)
Vegetables to Serve with Khmer Curry Nom Banh Chok: Cucumber, Green papaya, Cabbage, Water spinach, Long beans
First, wash the meat thoroughly and cut it into bite-sized pieces.
Heat the coconut cream in a pot, then add the meat and curry paste. Cook until fragrant and the oil begins to separate.
Slice the lemongrass, turmeric, fingerroot, dried chilies, galangal, garlic, and shallots, then pound them together with the fermented shrimp paste to make a smooth curry paste.
Add the remaining coconut milk, season with fish sauce and salt, and simmer until the meat becomes tender.
Roast the curry spices until fragrant, then grind them finely.
Peel and cut the potatoes or sweet potatoes into chunks, then add them to the curry.
Extract the coconut milk and set aside the thick coconut cream separately from the thinner coconut milk.
Simmer until tender, adjust the seasoning to taste, and serve with Khmer rice noodles and fresh vegetables.
