Country: Cambodia Servings: Serves 4

Ingredients

• Coconut milk – 2 cups / 480 ml
• Peanuts – 1 cup / 150 g, roasted
• Sweet potato – 2 large / 500 g, cubed
• Carrots – 2 medium / 200 g, sliced
• Onion – 1 large / 150 g, diced
• Garlic – 4 cloves, minced
• Ginger – 1 inch piece / 25 g, grated
• Fish sauce – 2 tbsp / 30 ml
• Brown sugar – 2 tbsp / 28 g
• Lime leaves – 4 leaves
• Cinnamon stick – 1 stick
• Salt – to taste
• Black pepper – 1 tsp / 5 g
• Water – 2 cups / 480 ml

Instructions

1. In a large pot, heat a small amount of oil over medium heat. Add the onion, garlic, and ginger, sauté until the onion is translucent.
2. Add the sweet potatoes and carrots, stir to coat with the onion mixture.
3. Pour in the coconut milk, water, and add the lime leaves, cinnamon stick, and peanuts. Stir well.
4. Bring the stew to a gentle boil, then lower the heat and let it simmer for 30 minutes, stirring occasionally.
5. Season with fish sauce, sugar, salt, and pepper. Simmer for another 10 minutes until vegetables are tender.
6. Before serving, remove the cinnamon stick and lime leaves. Serve hot, garnished with additional peanuts if desired.

Substitutions

• Coconut milk -> Almond milk
• Peanuts -> Cashews
• Fish sauce -> Soy sauce

Enhancements in the Next Evolution

• Add lemongrass for additional fragrance.
• Incorporate chopped fresh basil or coriander before serving.
• Use a splash of chili oil for a spicy kick.