This red-colored Curry paste is a variation on the basic kroeung and closer to the Indian (rather than the Thai) roots of much Cambodian cuisine. In general, Cambodian Curry paste are lightly spiced, using mild to moderately hot chili peppers. Note that unlike a kroeung, this Curry paste also includes dried spices similar to those used in Indian food.

Ingredients
2 tablespoons coconut oil
2 dried large red chili peppers, soaked, seeded, and coarsely chopped, or 1 tablespoon mild or hot paprika
3 inch cinnamon stick, broken into pieces
1 teaspoon grated nutmeg
2 star anise
5 cardamom pods
1/2 stalk lemongrass, outer leaves removed, then sliced
2 Kaffir lime leaves
2 tablespoons coarsely chopped cilantro root
4 large garlic cloves, coarsely chopped
2 medium shallots, coarsely chopped
3 inch piece galangal, chopped
1 tablespoon shrimp paste
1/2 teaspoon ground turmeric

How to Make
Heat the oil in a large frying pan over moderate heat. Stir-fried the chili peppers, cinnamon, nutmeg, star anise, cardamoms, lemongrass, line leaves, salon throw root, garlic, shallots, and galangal for about 5 min. or until fragrant and lightly toasted.
Transfer the ingredients to a blender. Add the shrimp paste and turmeric and blend until smooth, adding water (1 tablespoon at a time if necessary) to ease the process. The curry paste can be kept in an airtight container in the refrigerator for up to 3 days.

1. In a heavy 4-quart Dutch oven, heat the olive oil over medium heat. Add the sausage, bell pepper and onion. Saute’ until browned, about 4 minutes.

2. Add the curry, thyme, coriander, salt, cloves, and red pepper (if desired). Stir constantly until the spices start to cook and become fragrant, about a minute.

3. Add the sweet potatoes and 2 cups of the water. Cover and bring to a boil. Reduce heat to low and cook for 8 minutes. Add the green beans. Cover and cook until the vegetables are tender, about 5-8 minutes.

4. In a small bowl, stir the remaining 1/2 cup water into the flour until smooth. Stir into the sausage mixture and bring to a boil, stirring constantly, until thickened.

5. Spoon into 4 bowls and garnis with thyme. Serve immediately with pita that has been browned in a skillet or heated in microwave.

TIPS: If you heat the pita in the microwave, wrap with wet paper towels to keep them soft.

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Method:
Clean and wash the rice. Spread the rice out to dry.
Heat the ghee and put bay leaf and onion slices in the ghee.
Sauté till it turns golden brown.
Put the cloves, cinnamon, cardamom, cashew and ginger paste and continue to stir till the mixture becomes light brown.
Now put the rice, salt, sugar and stir fry for a few minutes.
Put raisin, saffron milk mixture and stir properly.
Finally, put 4 cups of hot water and mix well.
Cover and cook by continuing to stir regularly.
Once the rice is ready, garnished with nuts & fried onions.
Ready to serve.

Method:
Grind coriander seeds and aniseed together and dissolve in half cup of water.
Mix turmeric with this and leave aside.
Fry rice in 2 tbsp ghee and keep aside.
In 3 tbsp ghee fry cinnamon cloves, brinji leaves, anise and the rice.
Add the peeled garlic and coconut milk.
Now drain the masal water along with the turmeric to equal 2 cups of liquid.
Add salt and cook in a pressure cooker for 7 minutes.

Method :
Cook rice with less water as you would cook for pulav.
Wet grind coconut, pottu kadalai, green chillies, ginger and salt.
Fry mustard, channa dal, urad dal, curry leaves and cabbage, and let it cook for a few minutes.
Add the ground masala to the above and keep cooking until the flavour comes out.
Combine this with rice.

Method:
Soak the rice in water for half an hour.
Cook the rice in enough water adding salt and bay leaves while cooking the rice. Cook the rice so that the grains are separate.
Allow it to come to room temperature.
Mix in the lime juice and the grated lemon rind and keep in a serving dish.
Heat the oil in a small pan and add the ginger.
Fry for one minute and mix the ginger and oil into the cooked rice.
Serve hot.

For the Rice cooking
4 cups Rice, washed
3 Clove
3 Cinnamon sticks
6 Bay leaves
8 Cardamom pods
1 tsp Brown mustard seeds
3 Pandan leaves
10 cups Water
1 cup Milk
1 tsp Whole saffron
1 cup Frozen green peas
1/2 cup Dark raisins
2 tbsp Vegetable oil
100g Butter or Gee
Some mint leaves
Salt to taste

Method:
For Chicken
Mix the chicken pieces with sour cream, ground turmeric and salt & let it sit for about 2 hours.
Mix crispy onions with garam masala and set aside.
Roast the cinnamon stick, brown mustard seeds, star anise, cloves, cumin seeds in a dry skillet. Pound them together in a mixer. Set aside.
Pound the garlic and green chilies together.
Mix marinated chicken with crispy onions mix, ground spices, paprika, garlic and green chilies. Set aside.

For the rice
Soak saffron in the warm milk and set aside.
Heat the oil in a skillet and add butter,add 1 cinnamon stick and 3 bay leaves and fry until nice aroma comes out. Set aside.
Boil the water in a large pan and stir in cloves, 2 cinnamon sticks, 3 bay leaves, cardamoms & brown mustard seeds.
Add rice, pandan leaves and cook until 2/3 done. (do not cover the pan while rice is cooking)
Drain the rice and discard the pandan leaves. Mix the rice with salt for taste.
Place all the marinated chicken in a pan. Add a layer of rice on the chicken and sprinkle with some colored milk, fragrant butter, green peas, dark raisins & mint leaves. Repeat the layers with the same order and bake in 325 deg F oven for 30 to 40 minutes until the chicken is done. (must have at least 2 layers).
Ready to Serves.

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Method:
Cut the bunch of coriander leaves into small pieces.
Make a fine paste of the Coriander leaves, Ginger pieces, Garlic cloves and coconut in a blender.
Take oil in a pan.
Season it with mustard, jeera and moong daal.
Then add the green chillies.
Fry a little and then add the paste.
Fry for a while and then add salt along with turmeric powder.
After frying for about ½ a minute, add the cooked rice.
Mix well the mixture till the rice turns into a beautiful green color.
Cover it with a lid and leave it on low flame for few minutes.
Then add lime juice and finally garnish with cashewnuts.

Method:
Boil the lentils in water salt and haldi for about 15 to 20 minutes or until it becomes soft.
Mash the lentils till it becomes creamy. If the lentil mixture looks too dry, put some water.
Heat the oil in a pan. Put the mustard seeds and red chillies.
Put the onion, ginger, garlic and green chillies and fry for 2 minutes.
Put the tomatoes and cook for another 2 minutes.
Put the lentils and mix thoroughly. Cook for sometime.
Garnish with cilantro.
Ready to serve.

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Method:
Cook dal with haldi and keep it aside.
Heat some oil and put the mustard in it.
When they crackle put red chillies, green chillies, hing, curry leaves, and tomatoes and sauté this for a few minutes.
Once the tomatoes are cooked, add sambhar powder, and salt to this.
Now put the cooked dal, and let this cook until the flavour comes out.
Garnish with chopped cilantro, and squeeze lemon juice.

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