Every place – in Asia at least – seems to have its own version of curry.
Today, I tried the Cambodian (Khmer) chicken curry. The soup’s basic ingredients, coconut milk and curry, tasted almost like cheese – the creamy one.
The other vegetable ingredients, including string beans, carrots, cauliflower, eggplant and squash added to the creamy taste of the soup. This curry is topped with basil leaves and hot chili.
This sure is one of the best curry dishes that I’ve tasted.
Photos by EllenR
Camera used: Sony Xperia