How to cook Cambodian healthy vegetable curry

                   Hello everyone. Today I want to tell you how to prepare a 

healthy vegetable curry. You know, people who like to eat meat 

always say  that vegetable is tasteless but I'm convinced that you 

will be submit to this incredibly delicious vegetable curry herbs and spices.

            Let's take a look how to do it. You can get our recipe in the description like this:

      These are the ingredients. We begin with making a curry paste. Ginger, candle nuts, onion, garlic, lemongrass, some fresh red chili, galangal, and some dried chili. Cut all these ingredients into small pieces, so that it is easy to be blended with the food processor. This is the ginger, candle nut and the garlic, yam, tofu, coconut milk. You can just put it into the food processor straight away. As for the   onion, cut into large chunks. As for the lemongrass, cut away the stem and remove the outer sheath, the first layer. Then cut it into slices. As for the red chili, remove the stem and then cut it lengthwise and use the knife to remove the pith and the seed, and then cut it into small pieces. Put it into the food processor. If you like the curry to be spicier, add one or two of these kind of dried chili. Cut into small pieces and throw it into the food processor.  Galangal is the Last. The outer part of the galangal is quite hard and fiber. Cut it away otherwise it is quite difficult to blend it into a smooth paste. Cut the galangal into thin slices so that it is easy to blend. Now we have all the ingredients for the curry paste inside the food processor. Cover it, add a little bit of oil to facilitate blending and blend it until really smooth.

                  You may add some water if you find it is too dry, it will take about five or even more than five minutes, to turn it into a smooth paste. When five minutes is up, transfer the curry paste into a pan. Saute the curry paste over low heat until all the water has evaporated. After some time and what is left now are only the herbs and spices and the oil. And now it starts to thicken.

                From now on you have to keep stirring it because it tends to stick easily.

              After the curry paste turns aromatic, now we can move on to the next step.

              Now let's prepare the vegetables. You can use any vegetables you like but today I'm using the vegetables that are commonly used by the Cambodian for this recipe.

            This is called snake bean which is a variation of long bean and French bean.

            Next eggplant; you can use the eggplant that is long; it's really up to you.

            And a stick of carrot; I also include tofu puffs in the recipe.

          If you do not have tofu puffs, substitute with any other kinds of firm Tofu.

         Cut the tofu puffs into two. Lastly I also include some cabbage in this recipe.

           Now let's get back to the curry paste. Heat it up and add half a cup of fresh coconut milk, and also vegetable stock.

            If you don't have vegetable stock you can just use water or you can add some vegetable seasoning powder. Bring it to a boil and add the turmeric powder, curry powder, the kaffir lime leaves, a few pieces of kaffir lime leaves and curry leaves. If you find it is too thick you can always add some additional vegetable stock or water. You can season now with sugar and salt. Now we add in the vegetables, starting from those needs more time to cook: the carrot, the cabbage. Simmer until both vegetables start to turn soft. Next the eggplants; and the beans; Cook for another five to ten minutes until the vegetables are soft, then add the tofu puffs. The tofu pants are always added last because it is already cooked.

            Once it is done remove and serve. Do not cook any longer because the vegetable will then lost the vibrancy color. This is the Cambodian style vegetable curry, best to serve along with plain rice. This is how I prepare the healthy vegetable curry style. I hope you enjoy it. Thank you very much.