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

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, fish amok cambodian lemongrass curry, paleo- & vegan-friendly. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly is something which I have loved my whole life.

Our Cambodian fish amok recipe isn't a recipe for the watery fish amok style curry or sloppy fish amok you might have eaten in a Siem Reap tourist What is Cambodian Fish Amok - And What Is It Not. Cambodian cuisine must be Southeast Asia's most under-appreciated and most misunderstood. Amok curry at the Secret Garden on Otres Beach in southern Cambodia. (Photo: Jenny Adams.) Cambodia's most famous dish, however, is fish amok. This slightly sweet curry is always "There's not a lot in an amok," Bernarie continues. "Lemongrass and lime leaves…fish sauce, palm sugar.

To get started with this recipe, we must prepare a few components. You can have fish amok cambodian lemongrass curry, paleo- & vegan-friendly using 20 ingredients and 8 steps. Here is how you can achieve that.

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

If you're a fan of Southeast Asian curries, you'll love this fish curry recipe from Cambodia. We've also seen Fish Amok baked like a souffle, using a whole egg to set the curry like a soft custard. Amok is a celebratory dish from Cambodia that is traditionally cooked in a banana or palm leaf, but you can use any heatproof bowl that fits inside your steamer. Beat the eggs into the curry paste mixture.

Instructions 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!

Amok is a celebratory dish from Cambodia that is traditionally cooked in a banana or palm leaf, but you can use any heatproof bowl that fits inside your steamer. Beat the eggs into the curry paste mixture. Stir in the fish and gently fold in the coriander. If using the banana or palm leaves to create traditional. Learn more about fish amok, the classic Cambodian delicacy that is as healthy as it is tasty.

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