Aubergine amok
Alcoholic beverages
Earlier this year Mem and I went to Thailand and Cambodia, It feels like a lifetime ago now, but one thing that stays fresh in our minds is the food. Although Thailand has a more famous cuisine, Cambodian & Khmer food has so much to offer. <br /> <br />Their national curry is certainly one to be proud of. The amok curry, traditionally made with fish, egg and coconut. What I really loved when I tried it was the pop of kaffir lime leaf. I wanted to make at home but as a vegan curry and thought aubergine would be perfect to replace the fish. <br /> <br />Cambodian cuisine is more subtle than Thai, we were a little worried after having been in Thailand that we wouldn’t be as satisfied and excited by the flavours, but we were wrong! Although the flavours can be less of an assault on the senses the food is still enchanting, the famous pepper, kampot pepper, shines through in many of the dishes. This curry, while light on the palate was just so moreish and dreamy. The comfort of coconut& tons of fresh kaffir lime leaves made me fall in love with the dish. <br /> <br />So I created my aubergine version a few months ago for our Flamingo yoga brunch and have been meaning to share the recipe ever since. Somehow it got a little delayed, as things often seem to in my world, but now here it is! Not 100% authentic amok curry, but I’d say it’s just as delicious. Just make sure you get the fresh kaffir lime leaves. Frozen are also quite good, you can find them in Asian supermarkets probably more easily than fresh. I wouldn’t advise using dried, which I don’t find comparable at all. <br /> <br />I served the curry with red rice. A very tasty, whole & healthy rice.
Share:
0
18
0
Comments