A gentle curry with strong lemongrass flavor. Goes great over white or brown rice. Don’t be frightened off by the cook time, it mostly takes care of itself and needs little attention once you combine the ingredients. Got the recipe from Savory Spice Shop in Santa Rosa, CA
This recipe was printed in the “Arizona Republic” newspaper. It is definately not a dish which will help your waist line.
I got this recipe from a grandmother in Phnom Penh. It’s normally eaten for breakfast in Cambodia, but westerners would probably consider it lunch or dinner food. If you can’t find the powdered rice root, don’t worry, it’s not that importaint. For the toasted rice powder, toast the rice in a dry pan until brown and grind to a powder.
The fresh herbs, sweet shrimp, slightly spicy heat, and crisp lettuce offer well balanced taste and texture. Cooking Light, September 2007 issue.
Make and share this Cambodian Eggplant recipe from Food.com.
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