I found this on Facebook. There are several pages dedicated to Cambodian recipes, and this is one of them. There are fish sauces that are kosher, but I don’t know about oyster sauces. Usually vegan stores have some kind of imitation to replace the real thing.
Make and share this Shrimp Curry Noodle Soup (Num Pachok Kari Pakon) recipe from Food.com.
a recipe from the well known cambodian restaurant Elephant Walk. It is great on the bbq. Time does not include the 1 hour marinade time.
This recipe was featured in our local paper and is a Kylie Kwong and from her cookbook It Tastes Better and her intro to the recipe was “I love this recipe because it is quick and simple to make, yet so exotic in flavour. The galangal, turmeric and kaffir lime leaves add that gorgeous earthy, aromatic flavour so particular to South-East Asian cuisine, and the taste and texture of fish cooked gently in coconut milk are sublime. If you like, you can substitute the fish with any other seafood, or even chicken.”
This is a Cambodian recipe known as Bai lieng pale. Go get you some jasmine rice and sriracha sauce, you should have everything else!
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