Khmer Curry with Sweet Potato and Peanuts

Lemongrass sauce

1. Purée the lemongrass (⅓ cup), garlic cloves (4), galangal, turmeric (2 tsp), jalapeño (1) and shallots (4). Soak dried galangal in hot water for 20 minutes first.

2. Bring the coconut milk (840 g3½ cups) to a boil. Add the purée, the lime leaves (6), the star anise and salt and boil gently, stirring constantly, for about 5 minutes. Reduce the heat to low and simmer, stirring often, for about 30 minutes, until the lime leaves are tender and the sauce is creamy. Take out the lime leaves; leave the star anise in.

Red curry Cambogee

1. Cut the chiles into small pieces. If using dried chiles, pour the water (235 g1 cup) over them boiling and steep until soft, about 15 minutes; fresh jalapeños need no soaking. Blend the chiles, the water and the paprika (4 tbsp) to a paste.

2. Heat the vegetable oil (27 g2 tbsp) in a wok or skillet, add the chile paste, and stir-fry until it begins to darken, lowering the heat if needed to keep it from burning.

3. Stir enough of the paste into the lemongrass sauce to give it a good red color and to suit your taste. Bring to a boil, reduce the heat and simmer 5 minutes.

To finish

1. Sauté the halved shallots (1 cup) in a little oil for 7 to 10 minutes, until caramelized.

2. Pour in the red curry and the coconut milk (120–240 g½–1 cup) to thin it. Check the salt.

3. Add the sweet potatoes and the meat or tofu. Simmer 10 to 15 minutes if you are in a hurry, or about 30 minutes for a softer curry. Check the salt again.

4. In the last 5 minutes, add the peanuts if you like, and the fish or soy sauce and sugar if using.

5. Take out the star anise. Stir in the lime juice and taste.

6. Serve with long-grain rice; it is really good with brown rice.