Cambodian rice noodles with fish and lemongrass curry (Num banh chok)

1. Pound or blend the tender part of the lemongrass, galangal, turmeric, garlic, shallots and shrimp paste to a smooth paste (kroeung).

2. Simmer the fish fillets in the water for 8-10 minutes, lift out and coarsely pound the fish together with the toasted peanuts in a mortar.

3. In a pan fry the kroeung in the thick top (cream) of the coconut milk over low heat for 3-4 minutes until fragrant and oily.

4. Add the fish and peanut mixture, the poaching liquid and the rest of the coconut milk, season with fish sauce, sugar and salt and simmer for 15 minutes until the curry is creamy and pale greenish-yellow.

5. Meanwhile prepare the rice noodles, slice the green beans thinly, cut the cucumber into strips and rinse the bean sprouts.

6. Divide the noodles between bowls, ladle over the hot curry and serve with the raw vegetables, mint, lime and chilli.

Tip: Cambodia's national breakfast, sold at dawn in markets and on street corners. Kroeung, the Khmer spice paste, is the soul of Khmer cooking; any left over keeps for weeks in the freezer.