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!

Removing the paste:

Cut 3 side of the sachet to easily remove the paste:
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:
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:
Mash into a smooth paste with the back of a spoon:

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

RECIPES

Sweets:

Please share your own recipe suggestions: