If you have read our last blog, you might remember that we ended the story with one of the most iconic pairings of Nom Banh Chok — Nom Banh Chok Samlor Khmer, also known as Nom Banh Chok Samlor Proher. While that dish is beloved across Cambodia, there is another pairing that is just as irresistible and personally one of my all-time favourites: Nom Banh Chok with Cambodian curry.
At first glance, Cambodian curry may seem like Indian curry. In fact, the dish carries several of the same aromatic spices found in Indian cuisine. However, Cambodian curry has its own identity, shaped by local ingredients and cooking traditions that give it a gentler, slightly sweeter, and more fragrant profile.
Just like Samlor Proher, Cambodian curry begins with kroeung, the signature Cambodian spice paste made from ingredients such as lemongrass, galangal, turmeric, and kaffir lime. But the curry goes further by adding layers of spices that deepen its flavour. Dried paprika is lightly stir-fried to release its aroma and spice, while curry powder is cooked in oil to bring out its rich colour. Additional spices such as cinnamon and star anise are often added to create a warm, fragrant base.
The curry is then built with a variety of vegetables, which can vary from family to family. Common additions include carrots, onions, eggplants, long beans, and potatoes. Different types of meat may also be used, such as chicken, pork ribs, or even blood cubes, depending on the household’s tradition.
One of the defining features of Cambodian curry is its balance between richness and subtle sweetness. Many recipes include condensed milk, which adds a gentle sweetness, while fresh coconut milk provides the creamy texture that gives the curry a smooth, comforting body.
The curry is then left to simmer slowly, allowing the meat to become tender and the spices to fully blend together. Over time, the broth develops a deep golden colour and a rich aroma that fills the kitchen.
When the curry is finally ready, it is served with what you already know well — Nom Banh Chok noodles. Once paired together, the dish becomes Nom Banh Chok Samlor Curry. The soft rice noodles soak up the creamy curry broth, carrying the flavours of coconut, spices, and tender meat in every bite.
Just like other versions of Nom Banh Chok, this dish is usually served alongside a selection of fresh vegetables. Lotus stem, banana blossom, herbs, cucumber, and other greens are often added to bring freshness and texture that balance the richness of the curry.
Interestingly, Cambodian curry is also one of the few dishes that comfortably crosses culinary pairings. While it is delicious with Nom Banh Chok noodles, it is just as commonly enjoyed with bread, which can be dipped into the curry broth to soak up its rich flavour.