Khmer Potato and Mushroom Curry

khmer curry single serving
Who says vegans have to give up on flavour? We’ve prepared a delicious, mildly spicy, vegan curry that combines local ingredients, which are accessible enough to prepare anywhere around the world. This specific version of this recipe is inspired by Khmer flavours as our ingredients are sourced locally.

Serving: for 6 people

  • ½ kilo of potatoes and another ½ kilo of sweet potatoes
  • 200g shiitake mushrooms (alternative – any other kind of mushrooms)
  • 1 can of coconut milk
  • 100g of peanuts
  • 2 large onions
  • 2 lime leaves (alternative – lemongrass)
  • 2 tablespoons of red curry paste or powder
  • 3 glasses of boiling water
Put the mushrooms into hot water about one hour before cooking the dish. Peel and cut the potatoes into cubes. Julienne the two onions. Slice the lime leaves.
Put the stove onto a high heat and add oil into a deep skillet pot (olive or coconut oil can be added as a healthier option). Once the oil is hot, add the curry paste/ powder, lime leaves, peanuts and the coconut milk. Slowly start adding the potatoes and then stir the ingredients. Add half of the mushrooms and all of the onions, then stir. Add two cups of boiling water and turn the stove down to a medium heat. Leave covered for 30 minutes then add the rest of the water and the mushrooms. Stir and let it stand for 5 minutes.
Serve with bread or rice and enjoy!
Thanks to our Khmer kitchen staff for preparing and cooking our meals.


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