Khmer Green Curry

Description

An expression
sweet and vegetable

What is a curry spices?

A curry spices is an aromatic and clever blend of spices, herbs and perfumed ingredients used to enhance dishes in many traditional cuisines, including Asia, India and the Middle East. Each curry has its own balance, ranging from the sweetest to the most spicy notes, depending on the crops and the terroirs.

The composition varies according to region, but the bases are often the same: turmeric, cumin, coriander, ginger, pepper, cinnamon, cardamom, nutmeg or clove. Some recipes also incorporate fresh herbs such as mint or coriander.

Although the term « curry » or associated with Indian cuisine, it covers a wide variety of preparations throughout the world. These blends can be offered in powder, paste or fresh version, and are used to perfume vegetables, meat, fish or vegetarian dishes.

What spices do we find in the green curry?

The Khmer Green Curry is a faithful expression of Cambodian culinary tradition, made from a rigorous selection of high quality spices, reduced to powder just before packaging to preserve their aromatic intensity.

Our recipe, respectful of Khmer uses, offers a delicately raised balance, dominated by vegetable and lemony notes. Here you will find the lemonella for its lively freshness, the green paprika for its subtle heat, the green pepper of Kampot dehydrated for its peppery complexity, the turmeric for its rich colour and aromatic, as well as a touch of Kampot's salt flower, recently certified IGP, which highlights its authenticity and finesse.

How to use Khmer green curry?

Versatile and refined, the Khmer Green Curry is easily integrated into many preparations. It precisely accompanies seasonal vegetables – zucchini, leeks or other assortments – to which it confers a delicate fragrance, especially when added at the end of cooking.

Mixed with coconut milk, it gives birth to a smooth and harmonious sauce, with balanced flavours. By letting them reduce slowly to low heat, the aromas melt and reveal all their complexity.

This green curry finds its place in a scented soup as well as in white meat dishes, fish or even rice bowls. It brings them a Khmer taste signature, both sweet, fresh and subtly spicy.

Our advice for optimal conservation of Khmer green curry

To preserve all the intensity of its aromas, it is essential to keep the Khmer Green Curry safe from light, heat and moisture. These three factors can alter the freshness of spices and reduce their aromatic power.

An airtight container is essential to avoid oxidation. Our food kraft tubes are perfectly suited for this use, as is an opaque jar, which will effectively protect the mix of direct sunlight.

In very humid environments, adding a silica gel bag can help prevent the formation of lumps, thus ensuring optimal long-term conservation.