Climate risks

• Extreme weather events – flooding
• Shorter rainy seasons and longer dry seasons, leading to increased pests and diseases
• Less rainfall and higher temperatures, affecting rice paddies
   

IFAD solutions

• Using plastic mulches and drip irrigation with more nutritious crops such as broccoli, cauliflower, eggplant, cucumbers, tomatoes
• Improved access to markets through farm business advisers
• Planting different rice varieties (short-, medium- and long-term) with improved low-cost technologies (drum seeders)
• Promoting integrated farming systems and biogas digesters
   

The Recipe

S Kako (Cambodian Curry)

Serves 4

Nutritional values per serving:

• Calories: 880 • Fat: 49.1g •Carbs: 63.5g •Protein: 48.2g

Ingredients:

• 200g sliced pork belly and/or 450g sliced firm-flesh fish  (such as catfish)
• 1 tbsp prahok (Khmer fish paste)
• 3 tbsp green kroeung paste (green spicy paste)
• 2 tbsp tik trei (fish sauce)
• 2 tsp palm sugar
• 4 tbsp ground roasted rice
• 1.1 litres chicken or fish stock
• 200g each of: pumpkin sliced into chunks, shredded green papaya, chopped small eggplant and sliced long beans
• 1 shredded green plantain
• 1 pack of trob put-nhorng (pea eggplant)
• 2 handfuls sleuk ma-raeh  (or spinach)
• A few bird’s eye chillies for garnish

Cooking instructions:

1. Heat oil in large saucepan over medium heat, add pork and stir-fry until golden brown
2. Add kroeung, stir-fry for 1-2 minutes.
3. Stir in fish and prahok, fry for a further 2-3 minutes.
4. Lower heat, remove fish, cover to keep warm and set aside.
5. Turn heat to medium, stir in pumpkin, green papaya and long beans; mix.
6. Pour in stock and roasted ground rice. Bring to a boil, cook for 4-5 minutes.
7. Return fish to mix, add plantain, crushed pea eggplant and chopped eggplant; bring back to boil.
8. Add salt, sugar and tik trei.
9. Lower heat, cook covered for 10-12 minutes until vegetables are tender and fish is cooked through. Stir occasionally to prevent sticking.
10. Stir in sleuk ma-raeh and remove from heat immediately.
11. Transfer to a serving bowl, garnish with chillies. Serve hot with steamed jasmine rice.
     

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