KHMER CURRY

Preparation Method :

• To make the Spice Paste, combine the star anise and coriander seeds in a small skillet and toast them over medium heat until fragrant.
• Transfer the toasted spices to a mortar and pound them into a fine powder. Add the soaked chillies, dried shrimp paste and the Khmer Curry Paste and pound into a fine paste.
• Heat the oil in a wok over medium heat and add the annatto seeds. When the oil starts to smoke and has a red color, strain it and return the red oil to the wok or skillet, discarding the seeds.
• Heat the red oil over medium-high heat and fry the fish until cooked through. Remove the fish and drain it on paper towels.
• Add the Spice Paste to the wok and fry it until it is lightly browned and fragrant. Reduce the heat to medium and add the kaffir lime leaves, carrots, sweet potato, onion, fish sauce and sugar. Mix well and add a little water to moisten.
• Stir-fry for 10 minutes or until the vegetables are almost tender. Add the green beans, eggplant and the fried fish and cook for another 5 minutes.
• Add the coconut milk and bring to a boil. Check the seasoning, adding more fish sauce or sugar to taste, remove the dried kaffir lime leaves, and serve immediately.