Curry, Spring Rolls and Khmer Salad!!

Full house for the Cambodian cooking class! Water Street Church was blessed with the opportunity to host this class, taught by Mitnyr, god-daughter of Kathleen Lauder (former staff for World Renew Cambodia). We watched how she cooks Khmer food, as taught by her mother in a small village in Kampot province. After a team effort of chopping, slicing, and following Mitnyr’s detailed instructions, we sat down to enjoy three authentic Khmer dishes. All proceeds to World Renew Cambodia.
Even if you were unable to make it, why not make a donation anyway to WR Cambodia? Any donations can be sent through church giving, clearly marked World Renew Cambodia.

Here’s our recipe for the Khmer curry!


  • 2 kg of chicken (cut into large pieces)
  • 1 bowl of chopped garlic, red onion, white turnip, small pieces galanga, lemon leaves (you can substitute lemon leaves with lemon grass)
  • 1 teaspoon of shrimp paste
  • ¼ cup of condensed milk
  • 100-gram roasted peanuts broken slightly
  • 8 tablespoons fish sauce
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon knor soup powder
  • 10 dried chilis with seeds removed to cut down on heat (soaked in water to expand) (can be found at most supermarkets)
  • 2 tablespoons curry powder
  • two small cooking onions
  • 2 sliced carrots
  • sweet potatoes cut into chunks
  • coconut milk thinned with water (in Cambodia they use fresh coconuts, but we used canned coconut milk thinned with water)
  • long bean (can substitute green beans cut into ½ pieces)

In a large pot heat a small amount of oil.
Add the bowl of chopped ingredients and fry until soft.
Add the dried peppers, shrimp paste and fry until golden brown.
Taste (add a little of the coconut milk so that it does not burn).
Fry the meat in a frying pan until lightly browned and add the flavoring ingredients including curry powder, sugar, salt, fish sauce, chopped peanut and soup powder to coat the meat.
Add the meat to the pot with the fried ingredients.
Add chopped carrots and potatoes.
Add the coconut milk and water.
Boil until the meat is tender and a little dehydrated.
Taste to check flavour and add as much fish sauce as you like.
Add the remaining onion and peanuts, long bean and simmer until fully cooked.

Serve in a soup bowl with baguette.

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