Jomnin
  • Home
  • About us
    • In a nutshell
    • Venture 1
    • Meet the founders
  • Our partners
    • VISSOT Health Food
    • Health Centre
    • Student Partnership
    • Success stories
  • News
    • Newsletters
    • Jomnin blog
    • Articles and Promotions
    • Unsubscribe
  • Your support
    • How you can support
    • Invest in venture 1
    • Volunteer distributor
    • Donate
  • Shop (Australia)
    • Vissot Cambodian Curry
    • Recipes
    • Distributor package
    • School fundraisers
  • Contact us
    • Get in touch with us
    • Feedback or Suggestions
  • Other
    • Become a member
    • Banks details

RECIPES

Vissot Cambodian Curry Recipes

Add your recipes >>
The Vissot Cambodian Curry paste is a base that can be used in an endless number of recipes.  Here are just a few to help inspire you.  If you have any recipe suggestions of your own, please let us know so that we can share more recipes with others.  Profits from the sale of this product will help fund a health centre in Cambodia.

The more we cook with Vissot curry the more the Cambodian people benefit. Let's get cooking!

Picture
Buy Vissot Curry >>

Print the recipe booklet
Picture

Removing the paste:

Cut 3 side of the sachet to easily remove the paste:
Picture
Why is the paste so thick?

This is one of the secrets of the wonderful flavour of the Vissot Cambodian Curry paste.  Vissot uses a simple, natural and age old process of preservation to bring delicious and authentic fresh flavours of Cambodia to your kitchen.  The farmers fresh produce is peeled and chopped and simply boiled down to a thick paste.  Of course the ingredients have to be balanced and monitored carefully to ensure that the flavours are preserved.  This is all achieved with natural ingredients.




Dissolving the Paste:

Cut paste into 5mm wide strips and place in a small bowl:

Picture
Add water until almost covered (2 tbs for 1/2 sachet). Microwave on high until soft (about 15 seconds). Or soak in hot water for 10 minutes:
Picture
Mash into a smooth paste with the back of a spoon:

Picture

Adding More Spice:

Stir any of these ingredients into your dish while cooking to increase the spiciness:

- Fresh chillies (including the seeds): crushed in a mortar and pestle or chopped with a knife (the small red varieties are the hottest*)
- Dried chillies: soak in lukewarm water until soft (15-30 min) and grind into a paste
- Chilli powder (without added seasonings)
- Dried chilli flakes
- Hot chilli sauce

*Note: hotter varieties of chilli are best because less is required and will have less affect on the flavour of the dish


Print the recipe booklet
Picture

RECIPES

Peanut satay sauce
Picture
Peanut satay noodles
Picture
Potato patties
Picture
Curried fried rice
Picture
Peanut butter rice patties
Picture
Quick curry puffs
Picture
Vegetable and nutmeat pie
Picture
Vegetable curry casserole
Picture
Pumpkin soup
Picture
Satay stir fry vegetables
Picture

Sweets:

Ginger & pumpkin scones
Picture
Exotic ginger syrup
Picture
Crepes & ice cream
Picture
Silken tofu dessert
Picture

Please share your own recipe suggestions:

Your Recipe >>
Powered by Create your own unique website with customizable templates.