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Cambodian coconut beef curry recipe
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Cambodian-inspired vegetable curry ready in just 25 minutes.
Ingredients:
  • 18.40 gm vegetable oil
  • 24 bought beef meatballs
  • 120g (1 ⁄2 cup) red curry paste
  • 400ml can coconut milk
  • 400ml can coconut cream
  • 1 cinnamon stick
  • 270g (11 ⁄2 cups) frozen baby peas, thawed
  • 35g (1 ⁄3 cup) flaked almonds, toasted
  • 25g (1 ⁄3 cup) shredded coconut, toasted
  • 1 long fresh green chilli, finely chopped
  • 2 x 250g pkt microwave 7 ancient grains rice
  • Thinly sliced green shallots, to serve
  • Fresh coriander sprigs, to serve
  • Warmed garlic roti, to serve
Instructions:
  • In a large, deep frying pan over medium-high heat, heat the oil until shimmering. Add the meatballs and cook for 3 minutes, turning occasionally, until golden brown on all sides. Transfer to a plate.
  • Stir in the curry paste for 30 seconds until aromatic. Pour in the coconut milk, coconut cream, and cinnamon. Bring to a boil, then lower the heat. Simmer the meatballs for 10 minutes until they are cooked through and the sauce thickens slightly. Finally, add the peas, and season to taste.
  • Mix the almonds, shredded coconut, and chilli in a bowl. Heat the rice according to the package instructions. Sprinkle the coconut mixture, shallot, and coriander over the curry. Enjoy with rice and roti.

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