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 Cambodian - Cambodian Ratatouille
adapted from The Elephant Walk Cookbook
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Description
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Ingredients
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- 1 Teaspoon Lemon Grass
- 8 Leaves Kaffir Limes -- chopped
- 5 Cloves Garlic -- finely chopped
- 1 Tablespoon Galangal -- finely chopped
- 1/2 Teaspoon Turmeric
- 1 1/2 Cups Water
- 1 Large Zucchini -- chopped
- 1 Small Winter Squash -- chopped
- 1 Small Eggplant -- finely chopped
- 1/2 Pound String Beans -- finely chopped
- 1 Large Chicken -- chopped
- 1 Tablespoon Cayenne -- or to taste
- 1/4 Cup Roasted Rice Powder
- 2 Tablespoons Fish Sauce
- 1 Teaspoon Salt
- 1/2 Teaspoon Sugar
- 2 Cups Water
- 1/4 Pound Spinach -- chopped
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Directions
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Combine lemongrass, leaves, garlic, galangal, turmeric and water in the blender. Blend until smooth. Combine the zucchini, squash, eggplant and beans in a large stockpot, over medium high heat. Add chicken, spice paste and cayenne, stir constantly for 5 minutes. Add rice powder, fish sauce, salt, sugar and water. Stir well. Cook for 12 minutes. Stir in spinach and remove from heat. Serve with rice.
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Serves
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4
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Time to Make
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0:00
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Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.
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