Cambodian Lemongrass Curry
Tapping into the flavor of lemongrass and the traditions of Cambodia, we have developed a curry powder that captures that lemony zest and spice filled flavor. This is a great curry powder for spicy flavor without a lot of heat.
Use this curry powder to make sauces for beef, chicken, pork, seafood, tofu and vegetables. To make a paste, simply mix together equal parts of spice, water and olive oil. Add 1-2 Tbsp. of paste to a cup of coconut milk, yogurt, water or a combination of these to make a sauce.
Mild green chile powder, lemongrass, shallots, salt, garlic, onion, Lampong peppercorns, galangal root, ginger, makrut lime leaves, red Thai chilies, citric acid
Flavor of Cambodian Lemongrass Curry
This curry is bittersweet, citrusy, salted, and aromatic with peppery notes and medium heat.
Uses of Cambodian Lemongrass Curry
Season sauces for beef, chicken, pork, seafood, tofu, and veggies. For paste, mix equal parts spice, water, and olive oil. Visit website for Cambodian Lemongrass Chicken Curry recipe.