Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly
Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, fish amok cambodian lemongrass curry, paleo- & vegan-friendly. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly. Great recipe for Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly. Cambodian cooking is less spicy with more delicate tastes than Thai and this curry is no exception.

Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly is something which I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have fish amok cambodian lemongrass curry, paleo- & vegan-friendly using 20 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly:
  1. Prepare Yellow Kroeung Curry Paste
  2. Prepare 1 large onion
  3. Take 4 garlic cloves
  4. Prepare 4 lemongrass stalks, rough ends removed
  5. Prepare 2 Kafir Lime leaves OR 1/2 teaspoon lime zest and 1 1/2 teaspoon lime juice
  6. Make ready 1 1/2 teaspoon ground turmeric
  7. Make ready 1 teaspoon fresh ginger or galangel root (or more to taste)
  8. Make ready 2 teaspoon fish sauce (nam pla)
  9. Make ready 1 teaspoon tamari (or tamari soy sauce)
  10. Make ready 1/2 teaspoon maple syrup (instead of sugar)
  11. Prepare 1 fresh chilli or 1/2 teaspoon chilli flakes (optional - to taste)
  12. Make ready Curry
  13. Make ready 1 (400 g) tin of coconut milk
  14. Prepare 400 g white fish, such as cod, haddock, pollock or sea bream (tofu/tempeh for the vegan option)
  15. Take 1 red pepper
  16. Take 150 g fresh spinach
  17. Make ready 1 tablespoon coconut oil
  18. Get 1 handful fresh coriander or basil
  19. Take 1 fresh chilli (optional - for garnish)
  20. Make ready to taste Salt and pepper

Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly. You can have Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly using […] Recipe: Appetizing S. Our Cambodian fish amok recipe is traditional - an authentic steamed fish curry made to a classic recipe from an older generation of cooks who believe this refined dish is a Royal Khmer specialty dating back to the Khmer Empire. This classic Cambodian fish amok recipe for a traditional steamed fish curry comes courtesy of AMOK TREY.

Steps to make Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly:
  1. Lay out ingredients for curry paste and prepare the food processor
  2. Roughly chop onion, garlic, ginger and lemongrass and combine in the food processor
  3. Add kafir line leaves (or lime house and zest), turmeric, fish sauce, tamarind and maple syrup and blend until the paste is smooth
  4. Melt coconut oil in a pan and add red pepper, cut in strips. (If you are making a vegetarian version add baby corn and green beans). Stir fry until vegetables soften but are not completely cooked.
  5. Transfer the vegetables to a pan. Add coconut milk and curry paste and bring to a simmer.
  6. Add fish and cook for 5-10 minutes.
  7. Add spinach and cook for 3-4 minutes until done.
  8. Serve with chopped coriander and/ fresh chilli as garnish. Enjoy!

Author: Romae Chanice Marquez Recipe Category: Main dish Cuisine: Cambodian Amok trey is the national dish of Cambodia, a fragrant and spicy coconut fish curry that is tenderly steamed in banana leaves. The dish's taste resembles a mild Thai red curry. This recipe serves at least four people. Amok is a traditional Khmer (Cambodian) dish usually made with fish, although chicken and beef amok are also popular. The food is traditionally a bit like a curry stew served in a boat made of banana leaves.

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