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LEMONSELLA LEAVES/LONG SWEET GREEN PEPPER/DEHYDRATED GREEN KAMPOT PEPPER/TURMERIC/FLOWER OF SALT
Khmer cuisine is fragrant but not very spicy. You will find lemony and vegetal notes in our Green Curry.
It goes wonderfully with vegetables, such as zucchini, leeks or a mix of vegetables. This powder is used at the end of cooking to spice and color your dish. Let the curry soak into your vegetables for a few minutes.
You can also add coconut milk and reduce your sauce over low heat.
It wonderfully complements fish, white meats, rice, soups, shellfish and vegetables (zucchini and leeks in particular) visually (a beautiful green color) and taste.
Best used at the end of cooking, allowing the vegetables to soak for a few minutes.
