Cambodian cuisine is often referred to as being “less sophisticated” than its Thai and Vietnamese neighbours, which seems to me a highly unfair accusation. For me, Cambodian food is just as exciting as Thai or Vietnamese, particularly its curries. These are often based on a spice paste called kroeung, a heady mixture of galangal, turmeric, garlic, lemongrass, lime leaves and chilli, given a savoury kick by fermented shrimp paste. To this is added coconut milk, more lime leaves and a little sugar, resulting in the most delicious sweet-sour-salty-coconutty curry sauce, fragrant with lime and lemongrass, hot with chilli and deeply savoury from fish sauce and shrimp paste. For a delicious introduction to the cuisine, try out this stunning vegetarian curry recipe - my latest post on the Appliances Online lifestyle blog. For the recipe, and a little bit more about Cambodian food, click here!