3 ounces Angkor Lemongrass Paste
½ teaspoon salt
1.5 ounce Cambodian curry powder
3 tablespoons coconut oil
1 pound jumbo shrimp, shelled and deveined
1 cup water
1 cup pearl potatoes
1 cup pearl onions
1 cup baby carrots
4 cups chicken broth
1 can (13.5 oz) coconut milk
1 cup green bean (cut to 1”)
½ pound baby spinach
Traditional Cambodian curry with pearl onions, pearl potatoes and baby carrots; perfect encouragement for kids to get their veggies and quick for parents to prepare.
Stir lemongrass paste, salt and curry powder over medium heat in pot, until the paste becomes dehydrated. Add coconut oil, continue cooking until paste does not stick to the pot. Add shrimp and sauté until meat is evenly seared. Add water, reduce heat, and simmer for 5 minutes.
Take the cooked shrimp out of the pot (to prevent over cook) and set aside. Add potatoes, onions, and carrots, mix well and simmer for about 10 minutes until potatoes are tender.
Add broth and bring to boil. Add coconut milk, bring it to soft boil add cooked shrimp, green bean, mix well and turn off the heat.
Place spinach on bottom of each serving bowl, top with the hot curry.
Serve with toasted baguettes, angel hair pasta, or steam rice.